HACCP Training Level 2

HACCP Training Level 2

Our HACCP Level 2 training course is essential for professionals working in the hospitality and retail industry, or anyone else that produces, handles, retail or distributes consumable products. Businesses are legally required to implement HACCP as a food safety management system. Our Level 2 HACCP training course provides an in-depth insight into the framework for monitoring food throughout its entire life cycle.

Learning outcomes

• Identify the legislation and benefits of HACCP
• Illustrate how to implement a robust HACCP-based food safety management system through its three stages and 12 steps
• Review how to put HACCP food safety principles into practice.
  
  

  Course contents

This training course is broken down into 2 sections

1. What is HACCP?
2. The 12 Steps of HACCP

About this course

HACCP, or the Hazard Analysis and Critical Control Point System, has been devised to ensure that all businesses involved in the production and sale of food ensure that it is safe for people to consume.

By following the 12 steps to HACCP employers will work towards compliance with legislation requiring them to manage food safety hazards.

Food can become unsafe for a number of reasons so it’s crucial to have an understanding of the many factors that can affect food from production to final consumption.

HACCP is an internationally recognised system and it is vital to have a plan in place for training of all food staff. This HACCP Training course equips learners with the required knowledge to help work towards compliance.

This course works alongside:

• Food Safety and Hygiene Training – Level 1
• Food Safety and Hygiene Training – Level 2
• Food Allergy Awareness Training

Why is this training important?

Compliance

It’s important that you comply with the law and know the ways in which it affects you and the way you work.

The Food Hygiene Regulations 2006

These regulations set out the basic hygiene requirements for all food businesses, from premises and equipment to staff training and hygiene. Critically, proof of appropriate practice and staff training are required by law.

Based on Regulation (EC) No 852/2004 of the European Parliament, the following legislation applies to all organisations handling foodstuffs for human consumption:

The Food Hygiene (England) Regulations 2006

The Food Hygiene (Wales) Regulations 2006

The Food Hygiene (Scotland) Regulations 2006

The Food Hygiene (Northern Ireland) Regulations 2006

Available in 40 languages