This Level 2 HACCP course leads to the RSPH Level 2 Award in Understanding HACCP. It provides the basics in understanding a HACCP–based food safety management system.
Course Structure & Content
Section 1:
The Importance of Food Safety
The Role and Benefits of HACCP
Legal Obligations
The Principles of HACCP
The Practical Application of HACCP
Designing the Plan (including group exercises)
The Team Approach
Hazard Analysis Methodology
Identification of Critical Control Points
Monitoring Procedures
Corrective Action
Section 2:
Group exercises using relevant examples
Section 3: Evaluation and reporting of results
Validation
Implementation
The CCP Decision Tree
At the close of the course, delegates will have knowledge and understanding of facts, procedures and ideas in HACCP to be able to complete well-defined tasks and address straightforward problems. They will be able to interpret relevant information and ideas and will be aware of a range of information that is relevant
to HACCP within a food environment.
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