Level 3 International Award in HACCP for Catering

The level of qualification required in HACCP is based on business type. A HACCP with a level 3 qualification is required in high-risk (Category I) food businesses, including:

• Bakers/confectioners –producing meat, egg/cream/milk based products
• Department stores/supermarkets –involving mixed activities, open display of open high risk foods and preparing to order
• Catering companies –involving preparation at service site
• Central kitchens of restaurants or catering companies • Hospital kitchens
• Nursing home kitchens
• Day care establishments, pre-schools, schools –involving food production/preparation
• Restaurants –using complex processes involving cooling and reheating of cooked food
• Hotels
• Manufacturing plants.

This Program Includes:

• Personal Hygiene
• Structural Hygiene
• Food Safety Operations
• Food safety during product preparation
• Food Safety Management
• Staff Training and Management
• Food Safety Regulations