Nurseries must have an effective Food Safety Management System in place. A fully working Food Safety Management System based on HACCP principles is a legal requirement in the UK. In Scotland it counts towards your 5 Star Rating or Pass.
This course has been deliberately designed to provide you with the knowledge and theory to set up and run a Food Safety Management System, (inc HACCP).
Who should take this course?
The course is designed for owners, managers, nursery chefs and cooks, as well as early year’s practitioners. Every person in the setting plays a vital part in the effective running of your food safety systems.
- Introduction to HACCP, important terms and definitions, HACCP and the Law; HACCP and FSA Premises Rating (and the Food Hygiene Information Scheme in Scotland)
- Overview of the essential prerequisites that must be in place before designing and implementing a Food Safety Management System incorporating HACCP principles
- Everything you need to design and implement a Food Safety Management System based on HACCP Principles; in-depth analysis of the 7 Principles of HACCP; how to establish a HACCP Plan
- A practical guide to suppliers, delivery and storage, preparation, cooking, hot hold, cold hold and reheating, cleaning and all the day to day forms needed.
This course is just £10.50+VAT for members and £12.00+VAT for non-members.
How to access this course