Who’s it for?

Based on scientific research to enable manufacturers and caterers to produce safe food this training helps to deliver a basic understanding of HACCP for everyone working around food.

What’s it about? 

Hazard Analysis and Critical Control Points is an internationally recognised prevention-based food safety system. Level 2 HACCP starts the journey in understanding how this food safety management system works and understanding the principles of HACCP as defined by Codex.

The European Regulation EC 852/2004 on the Hygiene of Foodstuffs requires all food businesses to implement a food safety management system based on the Codex HACCP principles. Whilst we’re leaving Europe the requirement is firmly embedded in the laws of the United Kingdom.

During the course you’ll explore

• An introduction to HACCP
• Food safety hazards
• The 7 principles of HACCP
• Prerequisites
• Understanding the HACCP team
• Monitoring and Verification

Who needs this qualification? 

This is a great course for anyone new in food manufacturing, delivery and logistics, engineering as well as catering teams.

What’s in it for me? 

Understanding HACCP and the 7 principles is key to development of a food safety culture. You’ll be able to work safely and understand why processes are taking place around you whilst at work.