This unit is designed to address a requirement for all UK catering premises to employ a documented Food Safety Management System based on HACCP principles, a mandatory UK and EU legal requirement since 2006.
This legal requirement means that owners, managers, supervisors and all food handlers must understand HACCP principles and their role within a documented functioning FSMS based on HACCP principles. This course is applicable to all those working in food production or food service including owners, managers, supervisors, and food handlers.
Learners gaining this award (endorsed qualification) will know the important role that HACCP based Food Safety Management Systems play in the safe production and service of food in the UK. The topics covered and defined in the syllabus are regarded by UK and EU law, Food Standards Agency and Environmental Health Officers as being important to defining good practice and important to the production of safe food.