MEL Health and Safety Consultants
    

Hazard Analysis in Food Safety in Manufacturing - Level 3 Award



CIEH Level 3 Award in Hazard Analysis in Food Safety in Manufacturing

Introduction

Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks posed by identified hazards. A number of formal systems of hazard analysis exist e.g. Hazard Analysis Critical Control Point (HACCP) and Assured Safe Catering (ASC). While both these systems have merit they are not appropriate in every situation.

One of the main objectives of the Hazard Analysis - Principles and Practice training programme is to assist proprietors of food businesses to operate more safely and meet the requirements of current legislation by introducing a rational and realistic system of analysis.

There are a number of basic steps and principles involved in a hazard analysis system but no matter how 'simple' the system or the operations it may cover it can only be effective if the personnel concerned:

  • Understand the principles

  • Have experience of the working environment or activity
  • Appreciate the need to develop realistic controls
  • Understand the importance of monitoring and periodic review

Among those who would benefit from this training programme are:

  • Owners and managers and sole proprietors

  • Supervisors
  • Team leaders
  • Trainers

Participants should have a broad understanding of food hygiene issues.


Successful completion of the programme will enable participants to:

  • Play an active part in the design of hazard analysis systems.

  • Take responsibility for all, or elements of, hazard analysis systems depending on size, nature and complexity of the business.
  • Manage the monitoring of controls and their periodic review.
  • Assist in the formulation of more effective work practices.
  • Identify the need for further advice and guidance in specialised food industry sectors or processes.

The overall aim and objectives of the training programme is that participants acquire the knowledge and skills to develop or improve their competency in carrying out hazard analysis activities in a food business.

The cost of this course is £111.63 all inclusive.


If you would like to receive more information about this course please call a member of our training department on 01708 555544 or click here to contact us via email.