Ensure your food handlers are implementing your food safety management system correctly with this Level 2 HACCP course.
A food safety management plan is the responsibility of everyone working with food, therefore, food handlers need to be aware of how to implement your systems. Level 2 HACCP training will provide candidates with an understanding of this internationally recognised food safety management system.
A HACCP plan is in keeping with European regulations which state that food businesses must implement management systems. In addition, HACCP is seen as a crucial step in small food producers and processors gaining a SALSA accreditation – an industry standard supported by over 1000 UK buyers.
Candidates will learn about a variety of topics. These include an introduction to food safety management and an overview of the 7 principles and steps for implementing HACCP.
The full course content is:
- Food safety management
- What is HACCP?
- Benefits of the system
- The role of employers and employees
- The 7 principles
- The 12 practical steps for implementing HACCP
- Food Hazards and controls
- Failures implementing HACCP
- Corrective actions
Assessment and Certification
Candidates will recieve a course booklet to assist them throughout the course. At the end of the course, candidates will take a multiple-choice question paper to test their understanding
Successful candidates will receive their certificate, accredited through Highfield Qualifications, shortly after their training.
We recommend that candidates retake the course every 3 years to refresh their understanding.
Who needs level 2 HACCP training?
Level 2 HACCP training is aimed at all food handlers working under a HACCP plan.
Businesses that should consider level 2 HACCP training include:
- Mobile catering units
- Food & Drink Manufacturing Plants
Looking for a course aimed at managers and supervisors? Try our Level 3 HACCP course.
Looking for a general food hygiene course? Try our Level 2 Food Safety course.
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points and is a way of managing the food safety within a food business. When used correctly it ensures that the food being prepared is safe for human consumption. As well as ensuring any food safety risks are managed effectively.
Owners and managers should put a HACCP plan in place in order to create the highest possible levels of safety. This therefore forms a crucial part of managing food hazards safely.
What are the 7 principles of HACCP?
- Conduct a hazard analysis
- Determine the critical control points
- Establish critical limits for each CCP
- Monitor control measures at each CCP
- Establish corrective actions
- Implement verification procedures
- Establish documentation and record-keeping
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