Foundation Certificate in HACCP Level 2

Foundation Certificate in HACCP Level 2

Course Information:

Cases of food poisoning are on the rise, and recent news stories about the failures of hygiene in food establishments reinforce the importance of a systematic approach to eliminating food safety hazards.

One way to tackle this problem is to introduce a food safety management system based on HACCP principles. HACCP (Hazard Analysis Critical Control Points) assesses each step in food manufacture for potential food safety hazards, and then introduces practices and procedures to eliminate or reduce the risk of these hazards occurring.

HACCP can be applied in businesses of all sizes and, as of 1st January 2006, it became mandatory in all UK food handling operations. The wider benefit of adopting HACCP is an improved food safety culture that involves everyone and manages the risks before problems arise. Change is planned and managed, and provides the foundation for the ‘continuous improvement’ that is the common goal of many modern management systems.

Course Content:

This qualification will cover the concepts of HACCP and an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety. Holders of this qualification will be able to demonstrate:

1. The principles and terminology relating to HACCP

2. The relationship of HACCP principles to practical situations