The HACCP Principles Food Safety Level 2 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 working in a catering, manufacturing or retail 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.
HACCP (Hazard Analysis Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat from farm to fork. As part of routine inspections, an enforcement officer will check that the business has an appropriate food safety management system in place that is based on the HACCP principles.
The training course explains the risks to food safety and the controls that need to be in place. It will show how to manage the risks and what to do if they exceed the set limits. It will provides managers, supervisors and senior staff an understanding of what an effective HACCP system looks like and how to implement one into your business. For the benefit of the staff, it is recommended that they have had at least food safety level 2 training.
HACCP Principles Food Safety Level 2 – Course Content
- HACCP history and terminology
- HACCP principles
- Implementing HACCP
- The HACCP team
- Practical application of the Codex HACCP principles
- Monitoring and verification
- Corrective actions
- Documentation and record keeping
There will be an test at the end of the course consisting of 20 multiple choice questions – of which a pass rate of 14 or more has been set. All successful candidates receive a certificate of training and a copy of The HACCP handbook.
Course Length – 6 hours, plus breaks
Cost – £425.00 for up to 12 people
To discuss and arrange this training call 0161 298 1040 or complete the contact form.
If you prefer your team to take an online version of this course, take a free trial now.
*For full terms and conditions, click here