Level 3 HACCP, Food Allergy and Fire Safety Training Bundle

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. Fire safety is a mandatory subject in any workplace in order to keep you, and those around you, safe.

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.

Fire Safety Training

• Understand The hazards and risks associated with fire in the workplace
• Understand how fire is controlled in the workplace
• Understand the principles and practice of fire management at work