Hazard Analysis Critical Control Point Courses
The following course are available by contacting us on 01268 754594 or email email@example.com.
Highfield Qualifications Level 2 Award in HACCP for Catering/Food Manufacturing (RQF)
The law requires all food businesses to have a systematic approach to eliminating food safety hazards, by implementing a Food Safety Management system based on HACCP principles.
HACCP (Hazard Analysis Critical Control Points), assesses each step in a food business in order to identify and control/remove these food safety hazards occurring.
It is therefore essential for a food business to have a good understanding of HACCP, including business owners, managers, supervisors and those involved in the production and implementation and may intend to be part of the HACCP team. This one day course will cover the basic concept of HACCP, terminology, the benefits of understanding and implementation and why it is a fundamental part of producing safe food. This award will enable the holder to demonstrate to regulators that they have been properly trained in accordance with the national occupational standards.
A 30 minute, 15 question multiple choice paper will conclude the course. Pass mark 9/15.
The course is OFQUAL accredited.