The Level 2 Award in Principles of HACCP aims to equip participants with the essential knowledge and skills to understand and implement Hazard Analysis and Critical Control Points principles in food safety. The primary objectives include:
HACCP Basics: Develop a basic understanding of Hazard Analysis and Critical Control Points principles.
Identifying Hazards: Acquire skills for identifying and analyzing potential hazards in food production processes.
Critical Control Points: Learn to identify critical control points in food production to prevent, eliminate, or reduce hazards.
HACCP Implementation: Understand and implement HACCP principles in food safety management.
Upon completion of this course, participants will cover key topics, including:
HACCP Basics: Basic understanding of Hazard Analysis and Critical Control Points principles, including their significance in food safety.
Identifying Hazards: Skills for identifying and analyzing potential hazards in food production processes, from raw materials to final products.
Critical Control Points: Learning to identify critical control points in food production to prevent, eliminate, or reduce hazards.
HACCP Implementation: Understanding and implementing HACCP principles in food safety management, ensuring the production of safe and quality food products.
- Benefits of Level 2 Award in Principles of HACCP Training
HACCP Basics: Develop a basic understanding of Hazard Analysis and Critical Control Points principles.
Effective Hazard Identification: Acquire skills for identifying and analyzing potential hazards in food production processes.
Critical Control Points Proficiency: Learn to identify critical control points to prevent, eliminate, or reduce hazards.
HACCP Implementation Skills: Understand and implement HACCP principles in food safety management.
Participants will undergo practical assessments, including demonstrating understanding of HACCP principles, identifying critical control points, and implementing HACCP in food safety management, to assess their proficiency in HACCP principles.
The maximum allowed candidates per batch for the Level 2 Award in Principles of HACCP is typically 10–12 participants.