GSFIN Level 3 International Award in CODEX HACCP for Catering (CPD)

Course Overview

This advanced course provides comprehensive training on CODEX HACCP principles, specifically tailored for the catering industry. Participants will learn how to design, implement, and manage HACCP systems within a catering context. This course covers detailed hazard analysis, risk management, and compliance strategies to help ensure high food safety standards in catering operations.

Learning Objectives:

By the end of the course, participants will be able to:

1. Apply advanced CODEX HACCP principles to catering operations.
2. Conduct in-depth hazard analysis for food preparation, cooking, and serving areas.
3. Develop and implement a comprehensive HACCP plan for catering.
4. Identify, monitor, and manage CCPs across catering workflows.
5. Establish corrective actions specific to catering scenarios.
6. Conduct verification activities to maintain HACCP effectiveness.
7. Manage food safety documentation for auditing and compliance in catering.
8. Lead staff training on HACCP best practices within catering teams.
9. Implement continuous improvement strategies for food safety in catering.
10. Ensure compliance with local and international food safety regulations.

Course Outcomes:

Participants will be equipped to lead HACCP programs within catering environments, manage safety risks effectively, and ensure compliance with industry standards, elevating food safety practices across their operations.

Target Audience:

Experienced catering professionals, including food safety officers, quality assurance supervisors, chefs, and catering managers.

Prerequisites:

Completion of Level 2 HACCP or equivalent experience in food safety.

Course Content / Syllabus Outline:

1. Advanced HACCP Principles for Catering
2. Comprehensive Hazard Analysis in Catering
3. Developing and Implementing a HACCP Plan for Catering
4. Monitoring and Managing CCPs in Catering
5. Verification and Continuous Improvement in Catering Food Safety

Assessment and Evaluation Methods:

Participants are assessed through case studies, practical exercises, and a final examination that applies advanced HACCP principles to real-world catering scenarios.

Certification / CPD Points:

Successful completion awards a Level 3 CPD-certified certificate with associated CPD points.

Course Duration:

The course is 15 hours, covering training, practical exercises, and assessment.