Be work Safe, Food Safe, Body Safe through Training and Practice.

Frontline Professionals Ltd.                                              


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Be at home or office and train with us by Video Conferencing or at our venue in Park Royal, Crown House, London, NW10 7PN.

LEVEL 2 Award in HACCP

Description The objective of the Level 2 Award in HACCP for Food Manufacturing is to cover the principles of HACCP requirements and to develop an understanding of these. It is appropriate for all persons employed in food manufacturing and food related businesses who need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams. The purpose of this qualification is to introduce the concept of HACCP and to develop an understanding of, and the ability to apply, HACCP principles practically in food manufacturing and food related businesses in order to ensure effective food safetyClick here to add content.

Content: 1. Understand HACCP purpose and elements

1.1 State the importance of HACCP systems: HACCP explained as a systematic approach to food safety management; legal requirements for food and food related businesses concerning HACCP and the control of food safety hazards (EC Regulation 852/2004 ‘Hygiene of Foodstuffs’); contribution of HACCP to a "Due Diligence" defence; need for and benefits of systems that control food safety; origins and reasons for development of HACCP; the importance of HACCP training.

1.2 Identify the key elements of a HACCP system: Pre-requisite programmes; identification of hazards; hazard analysis; control measures; identification of critical control points; establishment of critical limits for critical control points; establishment of procedures for monitoring, corrective action and verification; establishment of appropriate documentation.

1.3 State the meaning of terms used in the HACCP system: Definitions of critical control point, critical limit, corrective action; HACCP plan, system and team; hazard and hazard analysis; significant hazards, risk; monitoring; process flow diagram; verification.

2. Understand the application of HACCP

2.1 Outline the process of developing a HACCP plan: Scope and terms of reference for a HACCP study; advantages of a team approach; where to obtain expertise; HACCP pre-requisites such as management commitment, resources and facilities, relevant staff expertise and training, cleaning and disinfection policies and procedures, pest management and waste management systems, labelling, traceability and recall procedures; product descriptions and intended use; process flow diagram; confirmation of flow diagram; identification of hazards; determination of the significant hazards and the control measures for each significant hazard; identification of critical control points and establishment of their critical limits; documenting and recording HACCP plans.

2.2 State how HACCP plans are implemented, verified and maintained: Monitoring systems for critical control points; corrective actions when critical limits are not met; typical HACCP implementation problems; importance of verifying the implementation and effectiveness of HACCP systems; verification methods; maintenance of the HACCP system; importance of review of HACCP plans and systems; methods for review;.


Attainment of the Learning Outcomes will be assessed by a 30-minute multiple-choice examination consisting of 20 questions. A candidate who is able to satisfy the learning outcomes will be awarded a score of at least 14 marks in the examination. The qualification is determined as pass or fail. The multiple choice examination is provided by The Society. 

 1 day Course at £125 inclusive of Examinations, held once a month at Crown House, Park Royal, London,NW10 7NL