Level 2 Award in HACCP

Overview

This course provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.

For:

This course is ideal for food handlers working within the food manufacturing industry, but will also be of benefit to caterers and retailers.

Aim:

The course covers the importance of HACCP-based food safety management procedures, pre-requisite programmes, the design and development of a HACCP system, Hazard analysis, determination of CCPs and critical limits, monitoring of critical control points and corrective actions, verification and review.

Course Objectives:

Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team. The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by Improve.

Programme Content:

  • The Importance of Food Safety Management Benefits of HACCP
  • Legal Obligations
  • Pre Requisite Programmes
  • The Practical Application of HACCP
  • Principles Hazard Analysis
  • Identification of Critical Control Points
  • Identification of Critical Limits
  • Monitoring Procedures
  • Corrective Action
  • Verification & Review

Course Structure:

The course content is available online, learners are supplied with a unique username and password to access the course. Learners work through the learning material at their own pace and speed, completing the online activities, discussions, chats and assignments.

Duration:

Approximately 3 hours to complete the course in full. Learn as much as you want in any session and return. Time: Enrol at any time and learn at your own pace. No time limit for course completion.

Assessment:

Testing is continuous throughout the learning by self assessment and final multi-choice exam.