Hazard Analysis Critical Control Points (HACCP) Level 2
This course delivers a basic knowledge and understanding of the importance of the HACCP as a precautionary food safety management system. It is applicable to all sectors of the food industry.
Course Overview
HACCP assesses each step in food manufacture for potential food safety hazards and then introduced practises and procedures to eliminate or reduce the risk of these hazards occurring. HACCP applies to businesses of all sizes and since January 2006 has become mandatory in all UK food handling operations. Upon completion of the course learners will have a clear understanding in the following areas:
- Food safety management
- Hazards
- Benefits of a HACCP system
- Adverse consequences of not implementing HACCP
- Prerequisites of HACCP
- The role of employers and employees
- Training
- The law relating to HACCP
- The implementation of HACCP
- Failures in implementing HACCP
- Definitions
- Codex decision tree
- The interrelationship of food safety management systems
Who should take this qualification?
Key members of staff involved in assessing risks to food safety and implementing policies designed to control these risks.
Assessment: Multiple choice question examination
Duration: 1 day.
Awarded by: Royal Society for Public Health (RSPH).
Course Handbooks: HACCP Foundation Handbook
Course Fees: £950 + VAT for a maximum of 16 learners (less than £60). We will come to your venue to provide this training.
How do I find out more? If you need more information about this course, please fill in the form below or click here to contact us.