GSFIN Level 5 International Award in CODEX HACCP for Catering (CPD)

Course Overview

This master-level course is designed for experienced professionals aiming to achieve expertise in CODEX HACCP management within the catering industry. It provides in-depth training on developing, implementing, and continuously improving comprehensive HACCP systems in high-stakes catering environments. Participants will learn to lead complex food safety programs, manage high-risk operations, and drive compliance with international food safety regulations, positioning them as industry experts in catering HACCP.

Learning Objectives:

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

1. Design and oversee advanced CODEX HACCP systems tailored for high-volume and high-risk catering operations.
2. Conduct rigorous hazard and risk assessments for multi-stage catering workflows.
3. Develop and execute multi-layered HACCP plans for complex catering environments, including event-based and mobile catering.
4. Implement sophisticated CCP monitoring, verification, and documentation practices.
5. Manage real-time corrective actions and adjust HACCP processes in response to emerging risks.
6. Lead comprehensive internal audits and manage external regulatory inspections effectively.
7. Establish robust record-keeping and documentation systems for long-term HACCP compliance.
8. Design and implement training programs to enhance HACCP proficiency across large catering teams.
9. Drive continuous improvement in food safety culture, with a focus on innovation and best practices.
10. Ensure international regulatory compliance and readiness for global audits and certifications.

Course Outcomes:

Participants will gain the highest level of HACCP proficiency for catering, enabling them to establish, maintain, and lead HACCP systems in complex, high-risk catering operations. They will be equipped to manage extensive food safety programs and respond dynamically to regulatory challenges.

Target Audience:

Senior food safety executives, HACCP coordinators, quality assurance directors, executive chefs, and catering managers with significant HACCP experience.

Prerequisites:

Completion of Level 4 HACCP or equivalent master-level food safety training, with extensive experience in HACCP and food safety management in catering.

Course Content / Syllabus Outline:

1. Master-Level HACCP System Design for Catering
2. Complex Hazard and Risk Assessment in Catering Operations
3. Developing Multi-Layered HACCP Plans for High-Risk Catering
4. Advanced CCP Monitoring, Documentation, and Real-Time Adjustments
5. Comprehensive Auditing and Continuous Improvement in Food Safety

Assessment and Evaluation Methods:

Participants will undergo rigorous assessment, including case studies, high-level scenario-based exercises, practical audits, and a final comprehensive examination that applies HACCP principles in complex, real-world catering situations.

Certification / CPD Points:

Successful completion awards a Level 5 CPD-certified certificate with associated CPD points.

Course Duration:

The course spans 30 hours, including extensive training, practical exercises, audits, and assessment.