Level 2 Award in HACCP (Hazard Analysis Critical Control Point) for Catering and Food Manufacturing. Ideal for chefs, supervisors, managers and production control personnel.

This qualification is designed for those employed in food and food related industries who need to have an understanding of HACCP (Hazard Analysis Critical Control Point). It is useful for those teams of people involved in the implementation and maintenance of HACCP and individuals intending to become members of HACCP teams.

This course will give you knowledge and understanding of the concept of HACCP and one should be able to apply HACCP principles practically in food and food related businesses in order to ensure food safety. One will be able to explain the need for a Hazard Analysis system, state the principles and terminology relating to HACCP, and relate HACCP principles to practical situations.