Level 2 HACCP qualifications provide candidates with the knowledge they need to understand the principles of HACCP, especially identifying and controlling hazards, how to monitor controls and what corrective action to take when critical limits are breached. In order for a HACCP system to work effectively, it is essential that all staff are aware not only of the safety procedures, controls and monitoring that must be followed but also why they are necessary in order to fully implement the procedures.
The course is suitable for the following candidates:
Supervisors with HACCP responsibilities
Kitchen/Production/Shift Managers with limited experience of HACCP
Duration: 1 day
Materials Provided: All course materials
Any Prerequisite? Level 2/3 Food Safety
Recommended Progression: Level 3 Food Safety, Level 3 HACCP , Level 4 Food Safety