The Level 2 Award in HACCP-Based Food System in Manufacturing aims to equip participants with the essential knowledge and skills to implement a Hazard Analysis and Critical Control Points (HACCP) system in food manufacturing. The primary objectives include:
HACCP System Basics: Develop a basic understanding of the principles and components of a HACCP-based food safety system.
Hazard Identification: Acquire skills for identifying and assessing potential hazards in the food manufacturing process.
Critical Control Points: Learn to identify critical control points and establish control measures to ensure food safety.
HACCP Implementation: Understand and implement a HACCP-based food safety system in manufacturing.
Upon completion of this course, participants will cover key topics, including:
HACCP System Basics: Basic understanding of the principles and components of a HACCP-based food safety system, including its importance in manufacturing.
Hazard Identification: Skills for identifying and assessing potential hazards in the food manufacturing process, from raw materials to final products.
Critical Control Points: Learning to identify critical control points and establish control measures to ensure food safety in the manufacturing process.
HACCP Implementation: Understanding and implementing a HACCP-based food safety system in manufacturing, ensuring the production of safe and quality food products.
- Benefits of Level 2 Award in HACCP-Based Food System in Manufacturing Training
HACCP System Basics: Develop a basic understanding of the principles and components of a HACCP-based food safety system.
Effective Hazard Identification: Acquire skills for identifying and assessing potential hazards in the food manufacturing process.
Critical Control Points Proficiency: Learn to identify critical control points and establish control measures to ensure food safety.
HACCP Implementation Skills: Understand and implement a HACCP-based food safety system in manufacturing.
Participants will undergo practical assessments, including demonstrating understanding of HACCP principles, identifying critical control points, and implementing a HACCP-based food safety system in a manufacturing setting, to assess their proficiency in HACCP principles.
The maximum allowed candidates per batch for the Level 2 Award in HACCP-Based Food System in Manufacturing is typically 10–12 participants.