Level 2 Hazard Analysis and Critical Control Points (HACCP)

A HACCP plan is in keeping with European regulations which state that food businesses must implement management systems

A food safety management plan is the responsibility of everyone working with food, therefore, food handlers need to be aware of how to implement your systems. This course will provide candidates with an understanding of this internationally recognised food safety management system.

In addition, HACCP is seen as a crucial step in small food producers and processors gaining a SALSA accreditation – an industry standard supported by over 1000 UK buyers.

Course Contents

Candidates will learn about a variety of topics. These include an introduction to food safety management and an overview of the 7 principles and steps for implementing HACCP.

The full course content is:

• Food safety management
• What is HACCP?
• Benefits of the system
• The role of employers and employees
• The 7 principles
• The 12 practical steps for implementing HACCP
• Food Hazards and controls
• Failures implementing HACCP
• Corrective actions

Assessment and Certification

Candidates will recieve a course booklet to assist them throughout the course. At the end of the course, candidates will take a multiple-choice question paper to test their understanding

Successful candidates will receive their certificate, accredited through Highfield Qualifications, shortly after their training.

We recommend that candidates retake the course every 3 years to refresh their understanding.

Who needs the training?

Level 2 HACCP training is aimed at all food handlers working under a HACCP plan.

Businesses that should consider the training include:

• Restaurants
• Bars/Pubs
• Cafes
• Mobile catering units
• Schools
• Food & Drink Manufacturing Plants

What is HACCP?

Hazard Analysis and Critical Control Points and is a way of managing the food safety within a food business. When used correctly it ensures that the food being prepared is safe for human consumption. As well as ensuring any food safety risks are managed effectively.

Owners and managers should put a HACCP plan in place in order to create the highest possible levels of safety. This therefore forms a crucial part of managing food hazards safely.

In-House / On-site courses

If you have several employees that you wish to train why not consider an onsite course. Arko Training are able to provide training at your premises, at a time and date to suit your requirements. We currently deliver courses for many national companies throughout the UK . To learn more why not simply complete the Request a Quote  form. Prices are for a maximum of 12 delegates per instructor.

Cancellation Policy