Level 2 HACCP – the Fundamentals

Basic HACCP knowledge for those working in food preparation and processing.

Course Summary

This one-day Level 2 HACCP course leads to the Level 2 Award in HACCP for Food Manufacturing. It provides the basics in understanding a HACCP–based food safety management system.

Who should attend?

This course provides all food handlers, operatives and engineers with a good basic knowledge of HACCP theory and practical application.

It is suitable for those working in food manufacturing, catering or retailing as well as food packaging or distribution.

**In-house HACCP courses for food manufacturers are our speciality**

Entry Requirements

Participants should preferably hold at least a level one or level 2 food hygiene qualification and have a good understanding of their industry.

Course Structure & Content
Section 1
  • The Importance of Food Safety
  • The Role and Benefits of HACCP
  • Legal Obligations
  • The Principles of HACCP
  • The Practical Application of HACCP
  • Designing the Plan (including group exercises)
    • The Team Approach
    • Hazard Analysis Methodology
    • Identification of Critical Control Points
    • Monitoring Procedures
    • Corrective Action
Section 2
  • Group Exercises using relevant examples
Section 3

Implementation
The Codex CCP Decision Tree

Assessment
  • Level 2 Award in HACCP for Food Manufacturing
  • 30 minute examination consisting of 20 multiple choice questions
  • The exam is taken at the end of the day
Course fee

£150 per person

Course fee includes:
  • RSPH exam fee and certificate
Syllabus
Progression