GSFIN Level 4 International Award in CODEX HACCP for Catering (CPD)

Course Overview

This expert-level course provides advanced training in CODEX HACCP principles specifically designed for the catering industry. Participants will acquire skills to design, implement, and manage complex HACCP systems, focusing on risk assessment, compliance, and advanced food safety management within catering environments. The course prepares individuals to lead HACCP initiatives, ensuring high standards of food safety and regulatory compliance.

Learning Objectives:

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

1. Apply advanced CODEX HACCP principles to a variety of catering operations.
2. Conduct comprehensive hazard analysis for different catering processes, including preparation, storage, transport, and service.
3. Design and implement complex HACCP plans tailored for catering events and off-site operations.
4. Identify, manage, and monitor Critical Control Points (CCPs) across complex catering workflows.
5. Develop and implement detailed corrective actions for catering-specific issues.
6. Conduct verification activities and manage internal audits to maintain HACCP effectiveness.
7. Manage extensive documentation to support food safety compliance and audit readiness.
8. Lead training programs to enhance HACCP understanding across catering teams.
9. Implement continuous improvement practices to enhance food safety culture.
10. Ensure compliance with both local and international food safety regulations relevant to catering.

Course Outcomes:

Participants will be equipped with the knowledge to oversee and manage HACCP systems within high-risk catering environments, ensuring food safety, risk reduction, and adherence to regulatory standards.

Target Audience:

Senior catering professionals, including food safety managers, quality assurance directors, catering service managers, executive chefs, and food safety consultants specializing in catering.

Prerequisites:

Completion of Level 3 HACCP or equivalent advanced food safety training.

Course Content / Syllabus Outline:

1. Advanced HACCP Principles and Applications for Catering
2. In-depth Hazard Analysis for Catering Operations
3. Designing and Managing HACCP Plans for Large-Scale and Off-Site Catering
4. Advanced CCP Monitoring and Documentation Strategies
5. Verification, Auditing, and Continuous Improvement in Catering Food Safety

Assessment and Evaluation Methods:

Participants are assessed through case studies, practical exercises, audits, and a final examination that tests their ability to apply advanced HACCP principles within diverse catering scenarios.

Certification / CPD Points:

Successful completion awards a Level 4 CPD-certified certificate with associated CPD points.

Course Duration:

The course spans 20 hours, including training, practical exercises, and assessment.