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Auth Body Image HABC Level 2 Award in HACCP (Hazard Analysis & Critical Control Points)

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COURSE INTRODUCTION

In the food workplaces of today, HACCP (Hazard Analysis and Critical Control Points) has become a major factor in adhering the standards set out by the FSA. Whoever is made responsible for HACCP in their workplace must be trained in the subject. This course is designed to impart to the students all the basics of HACCP and is ideal for those working in a small to medium business.

COURSE TOPICS


  • The role of the food handler

  • Implementation of a food safety management system based on HACCP principles

  • Identification of prerequisite programmes

  • HACCP stages

  • Food safety hazards

  • Documentation and reporting


COURSE BENEFITS

For employers within the catering and food manufacturing industries, this is a great course to enrol employees on to demonstrate a commitment towards food hygiene. This course will highlight any key areas within processes where foo is at an increased risk of contamination and how to manage the risk.

The awarding body Highfield issue all certificates via PDF format. This will be emailed to the course booking contact on successful completion of the course, once recieved from Highfield.

ASSESSMENT METHOD

Multiple Choice examination

QUALIFICATION EXPIRY

3 years

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