Level 2 Award in HACCP for Manufacturing / Catering

Qualification Overview

This Level 2 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures.

Who should attend?

• This training is designed for personnel responsible for conducting internal audits of their company’s HACCP system.
• F&B Managers and Hygiene officers
• Supervisors and other personnel responsible for establishing, implementing and maintaining the HACCP System.
• Quality control officers and laboratory supervisors.
• Those who have attended a HACCP Awareness Seminar and want to improve their understanding of the HACCP System.

This Program Includes:

• To introduce the HACCP System concept;
• To encourage implementation of HACCP System in food businesses and industries.
• To promote best practices in HACCP System implementation in Food and Beverage
• Introduction
• HACCP overview and definition
• Benefits of HACCP System
• Seven principles of HACCP
• HACCP Team
• Preparing a HACCP Plan
• Hazards types
• Critical control points
• Specifics about this Drinking Water model
• HACCP System implementation
• Using the Drinking Water model to develop & implement a specific HACCP System
• Implementing HACCP System in Water Bottling Plants
• Implementing HACCP System in Catering
• Process category description
• Product categories and ingredients
• Flow charts
• Hazard analysis worksheet
• HACCP Plan worksheet
• Record keeping
• Records and forms
• Review & Discussion

Course Outcomes

• To introduce the HACCP System concept
• To encourage implementation of HACCP System in food businesses and industries.
• To promote best practices in HACCP System implementation in Food and Beverage