Level 3
Fellow
Mode
Self-Study
Trainer
Self Study | Level 3 – Cheese Regulation & Good Practice 1 (HACCP and Food Security)
About
Cheese Regulation & Good Practice
Understand appropriate Food Safety Management Systems (including Hazard Analysis and Critical Control Point (HACCP) and can identify operational pre-requisites and validated Critical Control Points). Identify food safety incidents involving cheese and other dairy products (outbreaks, recalls). And, discover the risks posed by food tampering and fraud and the ways in which these can be controlled.
How it works
Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.
Prerequisites
There are no prerequisites to taking this course. While some prior cheese experience covered in our level one and level two courses would be helpful, it is also not required.
Get certified
Passing the 30 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.
Course benefits at a glance
Anytime, anywhere
Study from anywhere in the world at a time that suits you with the Academy’s eLearning platform.
Learning road access
12 Months access to our Level Three (Fellow Certification) Learning Road and Level Three exam.
Exclusive Delegate Resources
Downloadable digital delegate pack with informative visual guides to use alongside the Learning Road.
Cheese Library
12 Months Access To Our Academic Cheese Library (Over 450 Cheeses)
Instant Access
Start studying immediately!
Course Dates
Self Study | Level 3 – Cheese Regulation & Good Practice 1 (HACCP and Food Security)
Choose a date and time
Regulation & Good Practice 1 (HACCP and Food Security)
- Anytime
£75.00
Audience
Who is this course for?
Who is it for? This course aimed at food producing operations and their employees, in the following professions: senior staff in cheese retail, food service or wholesale; cheesemakers; judges for cheese competitions; technologists; or associated professions.
Cheesemongers
Cheese Shop owners and Counter Managers/Supervisors
Senior Retail Professionals
Within a cheese retail environment
Product Development & Technical Managers
Within a cheese retail environment
Cheesemakers
Anyone who makes cheese or is just starting out, either commercially or as a hobby
Chefs & Front of House Managers
For those that cook with and serve cheese in a hospitality environment
Sommeliers
Anyone with an interest in wine and drinks pairings
What You'll Learn On This Self Study Course
Take a look at what you’ll learn on our Level Three (Fellow Certification) Self Study Course.
Cheese Safety
This module describes ways in which the cheesemaking industry is regulated to ensure food safety. Including details on HACCP and HARPRC (Hazard Analysis and Risk Based Controls) as well as food fraud and contamination and the use of TACCP and VACCP. There is also a focus on approaches to dairy design and set up from a food safety perspective.
Regulatory and specialist industry bodies across the world
The first section of the module describes ways in which the cheesemaking industry is regulated in various countries, the role of various regulatory and industry bodies, and how they work to ensure food safety.
Pre-requisites, HACCP, HARPC and Food Fraud
The second, and largest, section focuses on the 12 steps of HACCP and on pre-requisites, in addition to information on HARPRC (Hazard Analysis and Risk Based Controls). This section also covers food fraud and contamination and the use of TACCP and VACCP. There are case studies on food safety and food fraud incidents.
Dairy and equipment design
The final section describes approaches to dairy design and set up from a food safety perspective.
Gallery
Gallery
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
About
Cheese Regulation & Good Practice
Understand appropriate Food Safety Management Systems (including Hazard Analysis and Critical Control Point (HACCP) and can identify operational pre-requisites and validated Critical Control Points). Identify food safety incidents involving cheese and other dairy products (outbreaks, recalls). And, discover the risks posed by food tampering and fraud and the ways in which these can be controlled.
How it works
Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.
Prerequisites
There are no prerequisites to taking this course. While some prior cheese experience covered in our level one and level two courses would be helpful, it is also not required.
Get certified
Passing the 30 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.
Course benefits at a glance
Anytime, anywhere
Study from anywhere in the world at a time that suits you with the Academy’s eLearning platform.
Learning road access
12 Months access to our Level Three (Fellow Certification) Learning Road and Level Three exam.
Exclusive Delegate Resources
Downloadable digital delegate pack with informative visual guides to use alongside the Learning Road.
Cheese Library
12 Months Access To Our Academic Cheese Library (Over 450 Cheeses)
Instant Access
Start studying immediately!
Course Dates
Self Study | Level 3 – Cheese Regulation & Good Practice 1 (HACCP and Food Security)
Choose a date and time
Regulation & Good Practice 1 (HACCP and Food Security)
- Anytime
£75.00
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
Audience
Who is this course for?
Who is it for? This course aimed at food producing operations and their employees, in the following professions: senior staff in cheese retail, food service or wholesale; cheesemakers; judges for cheese competitions; technologists; or associated professions.
Cheesemongers
Cheese Shop owners and Counter Managers/Supervisors
Senior Retail Professionals
Within a cheese retail environment
Product Development & Technical Managers
Within a cheese retail environment
Cheesemakers
Anyone who makes cheese or is just starting out, either commercially or as a hobby
Chefs & Front of House Managers
For those that cook with and serve cheese in a hospitality environment
Sommeliers
Anyone with an interest in wine and drinks pairings
What You'll Learn On This Self Study Course
Take a look at what you’ll learn on our Level Three (Fellow Certification) Self Study Course.
Cheese Safety
This module describes ways in which the cheesemaking industry is regulated to ensure food safety. Including details on HACCP and HARPRC (Hazard Analysis and Risk Based Controls) as well as food fraud and contamination and the use of TACCP and VACCP. There is also a focus on approaches to dairy design and set up from a food safety perspective.
Regulatory and specialist industry bodies across the world
The first section of the module describes ways in which the cheesemaking industry is regulated in various countries, the role of various regulatory and industry bodies, and how they work to ensure food safety.
Pre-requisites, HACCP, HARPC and Food Fraud
The second, and largest, section focuses on the 12 steps of HACCP and on pre-requisites, in addition to information on HARPRC (Hazard Analysis and Risk Based Controls). This section also covers food fraud and contamination and the use of TACCP and VACCP. There are case studies on food safety and food fraud incidents.
Dairy and equipment design
The final section describes approaches to dairy design and set up from a food safety perspective.
Gallery
Gallery
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Contact
Contact the Academy of Cheese
If you have any questions about this course, or would like to find out more, use the form opposite to contact the Academy of Cheese.
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