About the course
HACCP (Hazard Analysis and Critical Control Point) is recognised as the most effective way to ensure safe production of food and provides a system whereby hazards can be recognised and controlled.
This qualification is designed for those whose work requires them to have a basic knowledge of HACCP and its application to the Food Industry e.g. equipment maintenance engineers, staff performing control/monitoring activities, supply and delivery personnel. The course aims to provide knowledge and understanding of the basic concepts and methodology of HACCP and how is used as a preventative food safety management system. This will include a basic introduction, an overview of the terminology, principles and practical application.
It is essential that candidates attending this course can confirm that they hold a Level 2 Award in Food Safety, formerly Food Hygiene Certificate or have recently received some basic 'in house' food safety training as part of their current role.