Level 2 HACCP (Catering/Manufacturing)

Course Introduction

The Level 2 Award in HACCP course is aimed at caterers and other food handlers. The course is intended for candidates already working in catering and those who are preparing to work in the industry. The course will be especially useful for those involved in maintaining HACCP in a catering environment, and for those who are or will be part of a HACCP team.

The course will provide students with the necessary skills to be a team member in a HACCP team.

Students should complete a minimum of a Level 2 Food Safety Course, prior to attending.

Course Benefits

Students will benefit from the training by:

• Receiving a nationally recognised and approved qualification
• Receive subject specific knowledge relating to your chosen area of work e.g. catering
• Learn skills which can be used at home, work and and hobbies
• Delivered by experienced and qualified food safety instructors
• Receive a comprehensive HACCP Manual to take home
• Learn a comprehensive variety of skills and knowledge
• Develop confidence
• Develop critical thinking
• Be able to work hygienically

Related Courses

Level 1 Food Safety in Catering/Retail/Manufacturing, Level 2 Food Safety in Catering / Retail / Manufacturing, Level 3 Supervising Food Safety in Catering / Retail / Manufacturing, Level 2 HACCP, Level 3 HACCP, Level 4 HACCP for Managers.

Course Aim

The aim of this 1 day course is to provide students with training in Hazard Analysis Critical Control Points (HACCP) and provide a nationally recognised qualification.

Course Objectives

By the end of this course, students will be able to:

• Define what HACCP is
• Examine the history of HACCP
• State the legal requirements in relation to food safety & HACCP
• Explain the importance of a food safety management system
• Examine and discuss the hazards and controls in a HACCP system
• Define critical control points
• Define critical limits
• Define verification
• Define monitoring
• Define corrective actions
• List the 7 principles of HACCP
• List the required stages to implement a HACCP system
• State examples of documentation used in a effective food safety management system

Course Content

• Principles of HACCP
• Food Safety Management
• Implementation of HACCP
• Hazards and Controls
• Critical Control Points, Critical Limits and Target Levels
• Monitoring
• Corrective Actions
• Verification
• HACCP Documentation

Assessment

This course is assessed by a 30 question multiple-choice examination. Successful candidates must achieve a score of at least 20/30.

Certificate

HABC Level 2 Award in HACCP
(You can sit the assessment relating to your working role e.g. catering)

Course Dates 2012

Pricing

• HABC Cert £55 per person (open course) or
• £450 (group up to 12-in house) Crown Cert £45 per person (open course) or
• £375 (group up to 12-in house)