Description

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The HACCP & Food Safety Level 2 course provides learners with the knowledge required to understand food hygiene principles and apply Hazard Analysis and Critical Control Point (HACCP) procedures within food handling, preparation, manufacturing and production environments.

Combining tutor-led learning with practical examples and workplace scenarios, delegates will develop an understanding of food safety legislation, food contamination, hygiene controls and the principles of HACCP. The course supports individuals responsible for handling, preparing, producing or supervising food by providing the knowledge required to contribute to effective food safety management systems and legal compliance.

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Who Should Attend?

• Food handlers working in catering, hospitality and retail.
• Food production and manufacturing personnel.
• Supervisors and managers responsible for food safety.
• Quality assurance and technical staff.
• HACCP team members.
• Individuals working within packaging, storage, distribution or related food industries.
• Owners and managers of small food businesses wishing to develop or implement HACCP systems.

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What You Will Learn

• Food safety legislation and legal responsibilities.
• Causes and prevention of food contamination.
• Food poisoning bacteria and foodborne illness.
• Personal hygiene and workplace hygiene standards.
• Cleaning, disinfection and pest control.
• Cross-contamination and allergen awareness.
• The principles and purpose of HACCP.
• Defining the scope of a HACCP study.
• Product description and intended use.
• Process flow diagrams and confirmation.
• Hazard identification and analysis.
• Control measures and Critical Control Points (CCPs).
• Critical limits, monitoring and corrective actions.
• Verification, validation and HACCP documentation.

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Practical Learning

• Identifying food safety hazards through practical examples.
• Applying HACCP principles to workplace scenarios.
• Reviewing food production and preparation processes.
• Developing simple HACCP documentation.
• Recognising contamination risks and selecting appropriate control measures.
• Applying food hygiene and HACCP principles within everyday working environments.

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Assessment

Delegates complete a 20-question multiple-choice assessment designed to confirm their understanding of food hygiene principles and HACCP. A minimum 70% pass mark is required to successfully complete the course.

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Certification

Upon successful completion of the course and assessment, delegates will receive a Level 2 HACCP & Food Safety Certificate.

This qualification demonstrates that the holder has achieved a sound understanding of Level 2 food safety principles together with the fundamental principles of Hazard Analysis and Critical Control Point (HACCP) systems, supporting the safe production, handling and management of food.

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Entry Requirements

There are no formal entry requirements for this course. It is suitable for those new to HACCP as well as individuals with existing food safety knowledge who wish to gain a broader understanding of HACCP principles. Delegates should possess a sufficient understanding of spoken and written English to fully participate in training and complete the assessment.

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Course Duration

This course is typically delivered over one day, although delivery arrangements may vary depending on organisational requirements and delegate numbers.

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