HACCP Level 3 Supervising Food Safety in Retail
HACCP Level 3 Supervising Food Safety in Retail training provides students with well-researched written material along with several interactive lessons and video clippings which will make them competent with latest knowledge on food safety legislations, know the ways to prevent food contamination, know food checking procedures and work hygiene, healthy practices, food temperature control, and importance of HACCP food safety management system.
Food handlers, including managers, supervisors or anyone associated with retail food business should know that they have vital role to play in following and enforcing food safety regulations among workers, training co-workers and subordinates to follow better food hygiene culture and establishing a dependable food safety management system.
Rules specify that those who are in food business should have adequate training on food safety principles and this Level 3 course is formulated for food managers and supervisors to improve their capabilities.
This course is also recognized by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training. Candidates can use CPD logo as well as RoSPA logo for their career growth.
Course Contents:
The course is divided into fifteen accessible, interactive modules and includes an assessment at the end.
- An Introduction to HACCP – what is food safety management, key terms, what is HACCP, benefits of HACCP and why HACCP is important.
- HACCP and The Law – food safety legislation, training requirements, enforcing the law and due diligence.
- HACCP Alternatives – should I use HACCP? Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005, other national guides and certification schemes.
- Planning a HACCP System – preparing for HACCP, creating a HACCP plan and HACCP success vs failure.
- Food Safety Hazards – how contamination applies to HACCP, types of contamination, physical, chemical, microbial and allergenic contamination, top 10 causes of food poisoning and controlling the hazards.
- Prerequisite Programmes – what are prerequisites? Examples of prerequisites, effective prerequisites and assessing prerequisites.
- Creating the HACCP System – the 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram in the premises.
- Principle 1: Hazard Analysis – what is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP and useful contacts.
- Principle 2: Critical Control Points – what is a control measure? What is a critical control point? Overusing CCPs, decision trees and the Codex Alimentarius Commission decision tree.
- Principle 3: Critical Limits – what is a critical limit? Critical limit criteria, examples of critical limits and setting critical limits.
- Principle 4: Monitoring Critical Control Points – what is monitoring? Effective monitoring, types of monitoring, frequency of monitoring and the monitoring plan.
- Principle 5: Corrective Action – what is corrective action? Levels of corrective action, corrective action procedures, examples of corrective action and product recalls.
- Principle 6: Verification of the HACCP System – why is verification important? Validation, verification, reviewing the HACCP plan, benefits of reviewing HACCP, HACCP auditing and auditing essentials: data analysis, sampling and testing.
- Principle 7: Documentation – record keeping, maintaining the HACCP team, maintaining sources of information, maintaining HACCP documentation.
- Implementing the HACCP System – implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion.
Exam Assessment:
Once you have read and understood the given online training material, you will be ready for an online assessment test. The test will have 45 multiple choice questions with a pass mark of 80%. All your marked answers are instantly assessed and you will know your results immediately whether you have secured the minimum pass mark or not. If you are not secured the pass mark, don’t worry, you can read the study material again and reappear for the exam with no extra cost and no specific time schedule