Food Safety

The CIEH Intermediate Certificate in Hazard Analysis and Critical Control Point (HACCP) provides learning that promotes effective and practicable management for identifying food safety hazards. HACCP is a food safety management system that enables businesses involved in food production to maintain the safety of the products. It is essential that managers, supervisors and those with responsibility for food safety understand the system and its implementation.Upon completion of this course you will understand what is required to ensure that effective management and adequate controls are in place to mitigate food safety hazards.This course is suitable for supervisors and managers within catering, retail and manufacturing industries

The CIEH Intermediate Certificate in Food Safety course is designed for managers and supervisors who need a broad understanding of food safety control and who have responsibility for developing and maintaining a food safety management system. It is recommended that all food environments should have at least one person trained at this level, especially if they are responsible for others.Upon completion of this course you will be able to lead on food safety initiatives designed to mitigate any food related hazards that pose a risk to consumers, as well as identify potential problems and recommend solutions.Who is this course for?• Anyone involved in supervising and managing others in a food environment where food is prepared, cooked and served; processed or manufactured; sold in a retail outlet• Those wishing to progress from the Foundation Certificate in Food Safety