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CIEH - Level 3 Award in HACCP for Food Manufacturing

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Course Description

CIEH - Level 3 Award in HACCP for Food Manufacturing The CIEH Level 3 Award in HACCP for Food Manufacturing is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial for those responsible for implementing. contributing or reviewing HACCP system. Under the Food Hygiene (England) Regulations 2006 and EC Regulations 8522004 there is a duty placed on food business operators to put in place, implement and maintain a permanent procedure or procedures based on the Codex principles of HACCP. Awarding Body: Chartered Institute of Environmental Health (CIEH) Programme Duration: 1 Day (20 GLH's) 09.00hrs - 17.30hrs Typically the syllabus content is covered in one day (approximately seven hours) and, then, the candidate spends the remianing time preparing their individual assignments under the guidance of the trainer. Exam Fee: ?30.00 Material Fee: ?10.00 Total Cost: ?135 Inc VAT, exam fee, course materials, buffet lunch and refreshments. Assessment by: Candidates are assessed by an assignment that covers a whole food process and involes the composition and rationalisation of a HACCP plan (for details of the requirements of the assignment see the sample Candidate Assessment Record and Candidates Guidlines). Candidates who achieve 60 marks or above, will receive a pass certifcate and those who achieve 80 marks or more will receive a merit certificate. Candidates who fail to achieve 60 marks will be formally referred by CIEH and given one further opportuntity to resubmit their assignments within a period of six months. Refered candidates will only qualify for a pass certificate. Results take approximately six weeks to process. Prerequisites: CIEH Level 2 Award in Food Safety or equivalent is strongly recommended. Candidates must also have an understanding and background in a food manufacturing setting, whilst possessing analytical and written skills commensurate with assessment by the assignment. Suitable for: Managers and supervisors of all food manufacturing bsinesses responsible for the development of a food safety management system based on Codex principles of HACCP.. Qualification Aims:- To provide candidates with a sound knowledge and understanding of HACCP procedures in food manufacturing. Qualification Objectives: On successful completion of the Level 3 Award in HACCP for Food Manufacturing, will enable candidates to understand:- Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels Establishment critical limits at critical control points which separate acceptability from unacceptability for the preventation, elimination or reduction of identified hazards Establishing and implementing effective monitoring procedures at critical control points Establishing corrective actions when monitoring indicates that a critical control point is not under control Establishing procedures, which shall be carried out regularly, to verify that the HACCP system is working effectively Establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the HACCP system.

CIEH - Level 3 Award in HACCP for Food Manufacturing The CIEH Level 3 Award in HACCP for Food Manufacturing is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial for those responsible for implementing. contributing or...

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