Level 2 HACCP
Trainsafe UK
Key Qualification Facts
As a Training Organisation, This course leads to certification in the Highfield Qualifications Level 2 Award in HACCP for Food Manufacturing/Catering.
Manufacturing Option
Qualification Number: 603/2196/9
Learning Aim Reference: 60321969
Credit Value: 1
Assessment Method: Multiple-choice examination - 15 Questions - minimum requirement 9/15.
Guided Learning Hours (GLH): 6
Total Qualification Time (TQT): 7
Catering Option
Qualification Number: 603/2527/6
Learning Aim Reference: 60325276
Credit Value: 1
Assessment Method: Multiple-choice examination - 15 Questions - minimum requirement 9/15.
Guided Learning Hours (GLH): 6
Total Qualification Time (TQT): 7
Entry Requirements
In order to complete this qualification, learners are required to:
• Be a minimum of 16 years of age.
There are no prerequisites for this qualification, although it is recommended that learners have a minimum of Level 1 in literacy/English or equivalent.
Delivery Options
This Qualification is available as a Classroom or a Blended version. In the Blended Version you will complete the learning online then attend a classroom assessment.
How do I book onto the Course?
You can book your place online or contact us on 07935 095 390
You can also email us at [email protected]
In a hurry? Why not complete the course online today.
Course Cost
Discounts are available for multiple and group bookings.
Learning Outcomes
1. Know the procedures required to develop HACCP
1.1 Recognise the role of the food handler in implementing HACCP
1.2 Outline the need for prerequisite programmes
1.3 Identify common prerequisite programmes
1.4 State the preliminary steps required to develop HACCP
2. Know how the principles of HACCP are applied in a food production environment
2.1 Identify the purpose of hazard analysis
2.2 Identify the importance of, and methods which can be used to determine, critical control points
2.3 Recognise the importance of identifying critical (safe) limits
2.4 Identify the importance of monitoring controls
2.5 Identify ways of monitoring control points/critical control points
2.6 Identify the purpose of taking appropriate corrective action at critical control points
2.7 State the importance of verification and review of the HACCP process
2.8 State the importance of documentation and records needed to support HACCP
- Advice services
- Community development
- Education/training
- Health and wellbeing
- Men
- Older people
- Volunteer development
- Women
- Young people
Level 2 HACCP
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