Highfield Level 2 Award in HACCP for Manufacturing
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Implementing a food-safety management system, based on HACCP is a requirement for all food handling industries, this is the systematic process to reduce the risks that food can have on the consumer. The Highfield Level 2 Award in HACCP in Manufacturing is suitable for anyone working in a food handling environment, who are responsible for undertaking HACCP, or where they are working in the HACCP Team.
Who is the Course For?
Food handler in the HACCP Team, or anyone with an interest in HACCP.
Syllabus
- The role of the food handler in implementing a Food Safety Management System based on HACCP principles
- Prerequisite programmes
- The steps required to develop HACCP based food safety systems
- Identifying hazards at each step in a food process
- Implementing and monitoring control measures, including safe limits
- Corrective actions
- Importance of reviewing HACCP
- Documentation and records needed to support HACCP
Prerequisite
- To register on to this qualification, learners are required to be 16 years of age or above.
- It is also advised that learners have a minimum of Level 1 in English and Maths or equivalent.
Course Duration
6 contact hours.
Good Skills Training normally deliver this course over five days, 09:30 – 16:30.
Awarding Body
Qualification Code
Delivery Type
Face-to-face.
Maximum Learners Per Tutor
Assessment Method
Multiple choice exam paper.
Re-Qualification
As with all food safety training it is recommended that staff undergo regular refresher training and, or CPD. It is best practice that this is every 3-years.
