This course will enable candidates to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, in a Food Manufacturing environment. They will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food safety within their business. Candidates will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.
Persons completing this course will have knowledge and understanding of the concept and benefits of HACCP and will be able to contribute to the development of HACCP and apply the principles of HACCP within manufacturing businesses.
The qualification covers the following topics:
30 question multi-choice paper
Pass mark - 20 correct answers out of 30 questions.
It is recommended that candidates have completed a Level 2 Award in Food Safety, or the equivalent, before attending this course.
By use of exercises, handouts and group work etc in an informal setting, either on your premises or in our training room. Each student receives a copy of the textbook and handouts.
H.A.B.C. Level 2 Award in HACCP for Manufacturing
At the end of the course, as part of our quality monitoring procedures and to contribute to the on-going development and improvement of the programme, all delegates will be asked to complete a course evaluation.
Details are available on application. They include the fee payable to the awarding body to cover course registration and examination fee.
The C.I.E.H. Level 2 Award in Principles of HACCP is designed for those working or preparing to work in food businesses where a food safety management system based on Codex HACCP principles is implemented.
It will help anyone in a catering or manufacturing setting, where food is prepared, cooked and handled to understand the principles and purpose of HACCP and to be able to apply it correctly in their own workplace.
By registering to deliver this qualification you will be automatically registered to deliver the C.I.E.H. Level 2 Award in HACCP-based Food Safety Systems in Manufacturing.
Successful completion of the training programme and assessment will enable candidates to develop knowledge and understanding of:
This qualification is based on QCF unit A/601/2631 Principles of HACCP-based Food Safety Systems (one credit)
Duration: one-day programme
Assessment method: Multiple-choice examination (30 questions)
Ofqual accredited: No
QCF units: A/601/2631
Recommended progression: C.I.E.H. Level 3 Award in HACCP for Food Manufacturing/in Catering