HACCP (Level 2)

  • Code:F006
  • Length:1 day
  • Cost:£99.80 per person

A two day course that provides a foundation for all employees to understand their role and the role of managers and supervisors.

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Learning Outcomes

This course will help candidates to:

  • Define common HACCP terms and state the principles of HACCP
  • Understand the need for a systematic approach for food safety management
  • Identify the stages involved in implementing HACCP
  • Understand the importance of identifying critical control points
  • Understand the process of monitoring and the purpose of corrective action
  • Importance of verifying, reviewing and documenting HACCP systems in a catering environment
  • Describe the documentation and records needed to support a HACCP system

Candidates who successfully complete this as an accredited course and pass the exam will receive a nationally recognised certificate from the accrediting body.

Course content

  • Origins of HACCP
  • Legal requirements for HACCP including HACCP training
  • The role of employees
  • Preliminary steps required prior to implementing HACCP
  • Prerequisite programmes
  • HACCP plans and flow diagrams
  • Four main hazards in the food industry
  • Hazard analysis
  • Critical control points and critical limits
  • Monitoring systems
  • Corrective action and verification methods
  • Monitoring and record keeping