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 level 2 HACCP training?
Level 2 HACCP training is aimed at all food handlers working under a HACCP plan.
Businesses that should consider level 2 HACCP training include:
- Mobile catering units
- Food & Drink Manufacturing Plants
What is HACCP?
HACCP stands for 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.