safetyoneplus.com

For business owners and managers of small and medium sized catering and hospitality businesses

Overview

From 1 January 2006, EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles. Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. But practical, accessible and user-friendly management tools have been created, notably the Safer Food Better Business (SFBB) pack adopted by the FSA, to help caterers comply with the new regulations.

The qualification examines HACCP and tools such as SFBB and will be invaluable for managers and proprietors of 400,000 small food businesses across the UK.

Outline programme

The qualification covers the following topics:

• The 12 steps in the HACCP process
• Controls required to ensure food safety
• Use of a management tool such as the FSA’s Safer Food Better Business pack

Qualification information