CIEH Level 2 Award in Principles of HACCP course - 26 Central Chambers, The Broadway. Ealing, London, W5 2NR - 22 April 2017
CIEH Level 2 Principles of HACCP course:
HACCP training for those working or preparing to work in food businesses where a food safety management system based on Codex HACCP principles is implemented. This HACCP course is suitable for all persons employed in food and food related businesses that need to have an understanding of HACCP. It is principally useful for those concerned in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.
This HACCP course suitable for all food handlers in catering and manufacturing and for food handlers who do not work in supervisory roles.
Who is this HACCP course for:
This HACCP course 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 to be able to apply it correctly in their own workplace. This HACCP course meets the requirement for training on the application of HACCP principles under Regulation (EC) NO. 852/2004 on the hygiene of foodstuffs. If you are a manager, supervisor or business operator, plase see level 3 HACCP courses.
- Introduction to food safety management
- Developing of HACCP based systems
- The principles of Codex HACCP
- Applying HACCP based systems
HACCP is a management system in which food safety is addressed through the analysis and control of microbial, chemical, allergenic and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
HACCP course learning outcomes
Successful completion of the training programme and assessment will enable candidates to develop knowledge and understanding of:
- the purpose of a HACCP system
- the features and terminology of HACCP
- how a HACCP system is applied in the workplace
HACCP course information
This qualification is based on QCF unit A/601/2631 Principles of HACCP-based Food Safety Systems (one credit)
Duration: one-day 9 - 5.30pm
Assessment method: Multiple-choice examination (30 questions)
Ofqual accredited: No
QCF units: A/601/2631
Level: 2 (equates to foundation/basic level)
Pre-requisite: None, however please note, It is beneficial to have knowledge of basic food hygiene or level 2 food safety before attending a HACCP level 2 course and literacy level one.
CIEH Level 2 Award in Principles of HACCP course syllabus
Our next open to public HACCP course:
Saturday 22nd April
We have 4 exam papers remaining. Otherwise, please see level 2 HACCP manufactuing as an alternative
HACCP plans and documentation:
Do you require assistance developing HACCP plans, food safety policies and other documentation pertaining to food safety? Call us for further information on how we can assist. Tel: 020 3371 1516
- Ealing Broadway: Directly across the station above Five Guys
By Car - Parking