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Level 3 HACCP, Food Allergy and First Aid Bundle

£104.00

This bundle offers the learner the chance to learn about the principles of HACCP, to a supervisory or management level and also widen their knowledge on food allergies. This First Aid course is designed for anyone who may find themselves first on the scene of an incident involving a casualty.

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Description

Overview

This bundle offers the learner the chance to learn about the principles of HACCP, to a supervisory or management level and also widen their knowledge on food allergies. This First Aid course is designed for anyone who may find themselves first on the scene of an incident involving a casualty.

Training outcomes

Level 3 HACCP

  • Outline the need for, and importance of, HACCP-based food safety management systems.
  • Describe the HACCP approach to food safety procedures.
  • Review the legislation relating to HACCP.
  • Describe the importance of prerequisite programmes and what they should contain.
  • Explain and evaluate the five preliminary steps in the logical application of HACCP.
  • Identify hazards and risks in a food preparation or production process.
  • Determine critical control points (CCP) for significant hazards and establish critical limits.
  • Describe the procedures required for monitoring CCPs and the corrective action procedures when CCPs fail.
  • Evaluate HACCP based procedures through documentation and record keeping procedures.
  • Outline the review and verification requirements for HACCP-based systems

Food Allergy

  • Explain the importance of controlling food allergens in regard to consumer safety.
  • Describe the cause and symptoms of food allergy and food intolerance.

First Aid

  • Know what to do if you are first on the scene of an accident
  • Be able to assess the situation as a potential danger zone
  • Understand what is meant by AVPU
  • Understand Danger, Response, Airways, Breathing and Circulation
  • Understand the importance of the recovery position and how to apply it

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