Food Hygiene and Health & Safety Specialists

improving standards in safety and food hygiene

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H.A.B.C. Level 2 Award in HACCP for Manufacturing

About the course

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.

Who should attend?
Learning Outcomes:

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.

Course Content:

The qualification covers the following topics:

  • Principles of HACCP
  • Food Safety Management
  • Implementation of HACCP
  • Hazards and Controls
  • Critical Control Points, Critical Limits and Target Levels
  • Monitoring
  • Corrective Actions
  • Verification
  • HACCP Documentation
Duration:

1 day

Assessment Method:

30 question multi-choice paper

Pass mark - 20 correct answers out of 30 questions.

Entry Requirements:

It is recommended that candidates have completed a Level 2 Award in Food Safety, or the equivalent, before attending this course.

Delivery Method:

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.

Ofqual Accredited:

No

Qualification:

H.A.B.C. Level 2 Award in HACCP for Manufacturing

Course Evaluation:

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.

Suggested progression on completion:

Level 3 Award in HACCP for Food Manufacturing

Fees:

Details are available on application. They include the fee payable to the awarding body to cover course registration and examination fee.

How do you book this course?

This course can either be run in-house, contact us for further details or as a public course. See Courses Dates for upcoming courses.

C.I.E.H. Level 2 Award in Principles of HACCP

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.

Outline programme

Successful completion of the training programme and assessment will enable candidates to develop knowledge and understanding of:

  • the purpose of a HACCP system
  • the features and terminology of HACCP
  • how a HACCP system is applied in the workplace

Qualification information

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

Level: 2

Pre-requisite: None

Recommended progression: C.I.E.H. Level 3 Award in HACCP for Food Manufacturing/in Catering

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