HACCP (Hazard Analysis and Critical Control Points) Level 2

Course overview

Introduces the principles of HACCP and how to build, review, and maintain an effective food safety management system. Designed to help organisations identify risks and maintain safe, compliant operations.

Who is this course for?

Food handlers, supervisors, QA/technical staff, and anyone involved in supporting or managing HACCP systems.

Key Learning Areas

Introduction to HACCP and legislation
Prerequisite programmes
Hazard identification and risk assessment
Determining CCPs
Monitoring, verification, and corrective actions
HACCP documentation

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Course overview

Who is this course for?

Key Learning Areas

T Level Toolkit