The Elite Chefs Programme modules are designed to ensures that you are completely competent to produce the dishes at a high standard and suitable for using within menu development or quality entertaining. The elite chefs programme offers the very highest level by teaching by highly skilled chefs that also have a teaching and learning background.
This course is available as a face to face 1-day course or part of the IACCA online learning platform
Part time (1 days)
Qualification(s) IACCA and Highfield certificate in HACCP Level 2
IACCA at LBR, Liverpool or online from the IACCA learning platform
Start Dates available throughout the year
This essential one-day course prepares the learner to understand what is required to safe guide their Hospitality business against a critical food poisoning related incident,
Hazard Analysis Critical Control Points are a detailed analytical and pragmatic way for ensuring that Hospitality and Catering business have detailed processes and procedures to prevent food poisoning. Highly considered by EHO as the best way to demonstrate Due Diligence in the workplace, to help control possible hygiene risks.
The course looks at how to design your own HACCP system and critically look your own operation.
Explores what a HACCP system is and how to manage one once you have it set up and running
The course discusses Scenarios and actual case studies where HACCP systems have and have not been used.
How to prevent food poisoning outbreaks
How to train a team on the use of HACCP
The legislation assorted with Food poisoning outbreaks.
The course is led by experienced chef trainers that will ensure you grasp the techniques and the knowledge required to design your own HACCP system.
1 full day practical sessions: 10am until 4:30pm
The pre-recorded course is also available online and is a available as part of the IACCA subscribed learning platform.