HACCP – LEVEL 2 Training Course
HACCP Level 2 Training course for food industry workers across the manufacturing, catering, retail, packaging and distribution sectors provides the knowledge required by EU food hygiene legislation (Regulation 852/2004, Article 5) to implement and maintain hygiene procedures based on the internationally recognised HACCP system.
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points, and is a seven-principle system designed to assess and address potential hazards in food industry workplaces. Employers can only show that they are qualified to fulfil their duties safely if their staff are trained in line with the HACCP seven principles.
Why take the Level 2 HACCP course?
This Level 2 HACCP Training course teaches learners about the HACCP regulations for the management of food safety. It is designed to ensure that food handlers know how to comply with the HACCP Food Hygiene guidelines and can confidently implement food safety practices in their workplace.
Once the course is complete, learners will understand what HACCP is and how to implement it, how to carry out their daily activities correctly, and the importance of their role in the success of this food safety system.
Level 2 HACCP Training course content
This course includes the following lesson plan:
- What is HACCP and why do we need it?
- Contaminations, hazards and controls
- Prerequisite controls
- How to HACCP: The 12 stages
- Using HACCP in practice
Learn HACCP Standards
The seven HACCP principles are included in the international standard ISO 22000 FSMS 2011. This standard is a complete food safety and quality management system incorporating the elements of prerequisite programmes HACCP and the quality management system, which together form an organization’s Total Quality Management system.
Other standards, such as Safe Quality Food Institute’s SQF Code, also relies upon the HACCP methodology as the basis for developing and maintaining food safety (level 2) and food quality (level 3) plans and programs in concert with the fundamental prerequisites of good manufacturing practices.
Who is this course for?
This course is suitable for anyone who works with food, including food handlers and supervisors, as well as anyone who works in the food industry but does not necessarily handle food.
Who should take this course?
This course is suitable for employees at any level in a food business. This includes Chefs, Bar staff, Food advisers, Kitchen assistants, kitchen staff, lunchtime supervisors, waiters and servers. This course will teach learners how to help implement a HACCP strategy and ensure their business is compliant with any legal legislation.
There are no specific entry requirements for this course.