Level 2 HACCP Course – RSPH
Course Syllabus
Ofqual Number
603/3652/3
Guided Learning Hours
7
Total Qualification Time
7 hours
RSPH Syllabus — Learning Outcomes
Taken from the official RSPH specification (603/3652/3, January 2020). Applies to the on-site, webinar and in-house delivery of this course.
1. Understand the purpose of HACCP
- 1.1 Why HACCP was developed
- 1.2 The importance of HACCP systems
- 1.3 The meaning of terms used in the HACCP system
2. Understand prerequisites and principles of HACCP
- 2.1 The prerequisite programmes that need to be in place before the HACCP plan is developed
- 2.2 The process of developing a HACCP plan based on CODEX HACCP Principles
Assessment & Grading
Assessment
45-minute multiple-choice examination set by RSPH — 20 questions, 14 correct required to pass. Catering or manufacturing exam paper available. Strong performance in some areas of the qualification content may compensate for poorer performance in other areas.
Grading
Pass / fail. A pass is 14 out of 20 correct answers.
Entry Requirements
No prior learning required. A Level 2 food hygiene qualification (e.g. RSPH Level 2 Award in Food Safety for Food Manufacturing or RSPH Level 2 Award in Food Safety & Hygiene) is advantageous but not essential.
Accreditation
This course is accredited by RSPH — Ofqual Qualification Number: 603/3652/3. Upon successful completion, learners receive a certificate that is recognised by employers and environmental health officers across the United Kingdom.
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