Highfield Level 2 Award In HACCP For Catering (RQF)

This course gives learners the knowledge and understanding of HACCP regulations.

Course Contents

• The procedures required to develop Food Safety Management systems based on HACCP principles

• - The role of the food handler in implementing a Food Safety Management System based on HACCP principles

• - The need for prerequisite programmes

• - Common prerequisite programmes

• - Steps required to develop HACCP based food safety systems

• How to develop food Safety Management systems based on HACCP principles

• - The purpose of identifying hazards at each step in a food process

• - The importance of, and methods which can be used to determine, specific controls at steps in the process

• - The importance of identifying critical (safe) limits

• - The importance of monitoring controls

• - Ways of monitoring controls

• - The purpose of taking appropriate corrective action

• - The importance of verification and review of HACCP based Food Safety Management Systems

• - Documentation and records needed to support HACCP based Food Safety Management Systems

Benefits of this course:

• This course is for those working in a food catering environment and other food handlers

• This qualification is intended for both those who are already working in catering and those who are preparing to work in the industry

• This course will give an introduction to HACCP

• It will support those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a catering environment.