Health and Safety
Foundation Certificate in HACCP (Level 2)
Assessment type
Training only (attendance)
Training and assessment
Minimum duration
0.5 Day
Course delivery
Training
Training and assessment
Classroom
Description
The Foundation Certificate in HACCP (Level 2) provides learners with the knowledge required to understand the principles of Hazard Analysis and Critical Control Points (HACCP) and their role in maintaining effective food safety management systems.
Combining tutor-led learning with practical examples and workplace scenarios, delegates will develop an understanding of food safety hazards, the seven principles of HACCP, hazard identification, control measures and the importance of monitoring and documentation. The course is suitable for individuals working within food production, processing, manufacturing and quality assurance who require a sound understanding of HACCP principles and Level 2 food safety management.
Who Should Attend?
- Food production and manufacturing personnel.
- Quality assurance and technical staff.
- Food processing operatives.
- Supervisors and managers within food businesses.
- HACCP team members.
- Anyone wishing to develop an understanding of HACCP and food safety management systems.
What You Will Learn
- Introduction to HACCP and food safety management.
- Food safety legislation and legal responsibilities.
- Food safety hazards, including biological, chemical and physical hazards.
- Prerequisite programmes and good hygiene practices.
- The seven principles of HACCP.
- Hazard identification and hazard analysis.
- Critical Control Points (CCPs).
- Critical limits and monitoring procedures.
- Corrective actions, verification and validation.
- HACCP documentation and record keeping.
- Individual responsibilities within a HACCP system.
Practical Learning
- Identifying food safety hazards within food production processes.
- Applying the seven principles of HACCP to practical workplace scenarios.
- Reviewing process flow diagrams.
- Identifying Critical Control Points (CCPs).
- Discussing monitoring procedures and corrective actions.
- Applying HACCP principles through workplace case studies.
Assessment
Delegates are assessed through a knowledge-based assessment designed to confirm their understanding of HACCP principles and their application within food safety management systems.
Certification
Upon successful completion of the course and assessment, delegates will receive a Foundation Certificate in HACCP (Level 2) issued through an approved certification body.
This qualification demonstrates that the holder has achieved a sound understanding of HACCP principles and Level 2 food safety management, enabling them to contribute effectively to food safety systems within food production and manufacturing environments.
Entry Requirements
There are no formal entry requirements for this course. Delegates should possess a sufficient understanding of spoken and written English to fully participate in training and assessment.
Course Duration
Course duration will vary depending on organisational requirements and delegate numbers. Training is designed to provide delegates with the knowledge and understanding required to support HACCP-based food safety management systems within food businesses.
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