The Our Level 2 Award in HACCP for Food Manufacturing (RQF) is aimed at those working in a food manufacturing environment.
The qualification is intended for candidates already working in food manufacturing and those who are preparing to work in the industry.
The objective of the qualification is to prepare learners for employment and also supports those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a manufacturing environment.
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
How Long Will this course take:
The total qualification time (TQT) for this qualification is 7 hours and of this, 6 hours are recommended as guided learning hours (GLH). This qualification is usually delivered over 1 day. Assessment and Certification
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 by 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?
This qualification is aimed at individuals working in a food manufacturing environment and those who are preparing to work in the industry. The qualification will be especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.
The type of businesses who should consider level 2 HACCP training include:
- Mobile catering units
- Food & Drink Manufacturing Plants
Or are you looking for a general food hygiene course? Try our Level 2 Food Safety course.
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points and is a structured process for 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 effectively controlled.
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.
What are the 7 principles of HACCP?
- Conduct a hazard analysis
- Determine the critical control points
- Establish critical limits for each CCP
- Monitor control measures at each CCP
- Establish corrective actions
- Implement verification procedures
- Establish documentation and record-keeping
For group bookings simply complete the form on CONTACT US with details of your request
Please take the time to read our Course Booking Terms and Conditions