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

Course Overview

This advanced course focuses on implementing and managing CODEX HACCP principles specifically within the catering industry. Participants will gain an in-depth understanding of hazard analysis, Critical Control Point (CCP) management, and how to create and oversee HACCP plans tailored to the complexities of catering operations. This course prepares participants to lead food safety programs in catering, ensuring compliance and high safety standards.

Learning Objectives:

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

1. Apply advanced CODEX HACCP principles within catering operations.
2. Conduct detailed hazard analysis for food preparation, service, and storage.
3. Develop, implement, and manage HACCP plans customized for catering processes.
4. Identify and monitor CCPs in various catering workflows, including buffets, plated service, and off-site catering.
5. Establish corrective actions for deviations in catering-specific scenarios.
6. Verify HACCP plan effectiveness through internal audits and checks.
7. Maintain accurate and thorough documentation to ensure compliance and facilitate audits.
8. Lead HACCP training and staff awareness programs for catering teams.
9. Implement continuous improvement strategies to elevate food safety practices.
10. Ensure compliance with national and international food safety regulations within catering contexts.

Course Outcomes:

Upon completion, participants will be prepared to oversee HACCP implementation and management in catering operations, ensuring that food safety risks are minimized and that regulatory requirements are met.

Target Audience:

Experienced catering professionals, including quality assurance officers, food safety supervisors, catering managers, chefs, and other team leaders in catering services.

Prerequisites:

Completion of Level 2 HACCP or relevant intermediate-level food safety training.

Course Content / Syllabus Outline:

1. Advanced CODEX HACCP Principles for Catering
2. Detailed Hazard Analysis for Catering Operations
3. Developing and Implementing HACCP Plans in Catering
4. CCP Identification and Monitoring in Catering Contexts
5. Corrective Actions, Verification, and Documentation in Catering

Assessment and Evaluation Methods:

Participants will be assessed through case studies, practical exercises specific to catering, and a final examination applying advanced HACCP concepts 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, which includes comprehensive training, hands-on activities, and assessments.