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Hazard Analysis Critical Control Points (HACCP)

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Course Overview

The Hazard Analysis Critical Control Points (HACCP) Level 2 course is aimed at members of staff who are involved with assessing risks to food safety and implementing policies designed to manage these risks. HACCP applies to all businesses - since 2006, a food safety system has become mandatory in all UK food handling operations.

In-Company Course

The HACCP Level 2 course is available on an in-company basis (8-12 learners). For more information and a personalised quote, please complete the ‘request a callback’ form and a member of the team will be in touch.

Course Content

These include be able to recognise and define common HACCP terms and state the principles of HACCP, recognise the need for a systematic approach for food safety management, outline the stages involved in implementing HACCP, identify common food hazards and controls, explain the importance of identifying critical control points and outline the importance of verifying, reviewing and documenting HACCP systems in a catering environment.

Assessment

To obtain this qualification, you must pass a multiple choice examination.

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