The CIEH Level 3 Award in Implementing Food Safety Management Procedures is designed to cover the basic HACCP (Hazard Analysis Critical Control Point) principles and how a food safety management system can be implemented in catering businesses. It has been specifically designed to help food businesses meet the new legal requirement to implement a food safety management system based on HACCP principles and includes information on both conventional HACCP and user friendly alternatives such as the Food Standards Agency’s Safer Food, Better Business pack. Candidates will need a good understanding of basic food hygiene, so it is strongly recommended that candidates have a Foundation Certificate in Food Safety or equivalent. This course is suitable for all food business owners and managers of small and medium catering businesses. The course is assessed by a short HACCP based case study.