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Food Safety Skills for Management HACCP Level 3 & 4

Suitable for managers, supervisors, team leaders and those responsible for developing and/or implementing HACCP in their food businesses. Participants must have a good knowledge of hygiene standards through either formal qualifications or relevant work experience.

Course Programme:

  • Review of Basic Food Hygiene
  • Legislation
  • HACCP (Prerequisites, Implementation & Review)
  • Food Poisoning Procedures
  • Internal Auditing
  • Labelling & Traceability
  • Food Sampling
  • Product Recall & Withdrawal
  • Staff Monitoring
  • Good working Relationships

Course Manual:

Courses come with a comprehensive manual, which proves an excellent source of reference after completion of course.

Training Methodology:

The course is classroom based with overhead/multimedia presentations supplemented with videos, charts etc.

Additional Information

Assessment is by means of a one hour exam. Successful candidates will receive a Certificate in Level 3 Food Hygiene for Management.

Duration: 1 Day
Participants: 12 max

For more information on Food Safety Skills for Management contact Carraig Safety Consultants
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