Level 2 HACCP

Course Summary

This one-day Level 2 HACCP course leads to the RSPH Levl 2 Awards in Understanding HACCP. 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

  • 45 minute examination consisting of 20 multiple choice questions
  • the exam is taken at the end of the day

The exam is taken at the end of the day

Level 2 HACCP

Duration
1 day

Study options
Delivery at Provider Premises, on site at customer premises or remote delivery

Qualifications
Award

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