HACCP Training (Level 2)

The course includes the procedures required to develop HACCP and how the principles of HACCP are applied in a food production environment. Scroll to learn more...

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Details

Next training
Not scheduled yet
Course type
Online instructor led

Course introduction

This qualification covers the principles of HACCP including the procedures required to develop HACCP and how the principles are applied in a food production environment

 

Who is the course for?

This qualification is aimed at those working in a food manufacturing environment. The qualification is suitable for learners already working in food manufacturing and those who are preparing to work in the industry.

The qualification is 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.

What will delegates take away?

By the end of this course delegates will be able to explain the procedures required to develop HACCP in their business and how the principles are applied in a food production environment.

This qualification is assessed by a multiple-choice examination.

There is an additional £37.09 + VAT Highfield Exam and Certificate issue fee. 

 

The syllabus includes

  • Introduction
  • Hazards and control measures
  • Prerequisite programmes
  • Legal requirements and HACCP principles
  • Implementation of HACCP
 
This course can be delivered remotely via Zoom or in-house if there are enough delegates that require training. 

What is HACCP?

HACCP (Hazard Analysis and Critical Control Point) was developed in the 1950s and is firmly established within the food industry.

HACCP systems ensure that food business operators look at how they handle food, and introduces procedures to ensure that the food produced is safe to eat. HACCP reinforces the importance of a systematic approach to eliminating food safety hazards. It assesses each step in the process for potential food safety hazards, and then introduces practices and procedures to remove or reduce the risk of these hazards occurring.

The wider benefit of adopting HACCP is an improved food safety culture that involves everyone and manages risks before problems arise.

Course Objectives:

  • Identify where food safety hazards can occur
  • Determine and introduce control points
  • Determine critical control points (including likelihood and severity)
  • Establish a system to monitor those critical control points
  • Establish corrective actions
  • Establish and verify documentation

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