HACCP Levels 2 & 3

The HACCP qualification will help anyone in a catering or manufacturing setting, where food is prepared, cooked and handled to understand the principles and purpose of HACCP and be able to apply it correctly in their own workplace.

Candidates will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food safety within their business.

This course is available as either:

• Highfield Accredited
• Non Accredited

Who Should Attend?

Anyone working in a catering, manufacturing or retail setting where a food safety management system based on Codex HACCP principles is implemented.

The Level 2 Award in Principles of HACCP 

Duration: 1 Day

Aimed to help anyone in a catering or manufacturing setting, where food is prepared, cooked or handled to understand the principles and purpose of HACCP and be able to apply it correctly in the workplace.

• Introduction to food safety management
• Developing HACCP-based systems
• The principles of Codex HACCP
• Applying HACCP-based systems
• Principles of HACCP
• Food safety management
• Implementation of HACCP
• Hazards and controls
• Critical control points, critical limits and target levels
• Monitoring
• Corrective actions
• Verification
• HACCP documentation

Assessment & Certification

• Each delegate will need to successfully complete a multiple-choice examination paper to gain the qualification.

The Level 3 Award in Principles of HACCP

Duration: 1 Day

This practical, accessible and user-friendly qualification has been created to help caterers comply with EU legislation and provides a thorough understanding.

• Policies, controls and standards
• Codex principles of HACCP
• Food safety management tools
• Understand the importance of HACCP based food safety management procedures in a catering environment
• Outline the initial processes for HACCP based food safety management systems
• Outline the development of a HACCP system for a catering environment
• Outline the importance of identifying critical control points
• Establish the corrective action to be taken when monitoring indicates a loss of control and CCP
• Outline verification and review procedures
• Outline that the type of HACCP implemented will vary in the catering industry

Assessment & Certification

Each delegate will need to successfully complete a multiple-choice examination paper to gain the qualification

 In House Training

Agility can deliver the Level 2 & 3 Award in Principles of HACCP course for you at your premises. A closed course on your site will also allow us to tailor our course and the given examples to your organisation’s activities and procedures.