Highfield Level 2 HACCP Training for Caterers

What’s It About?

This one-day Level 2 HACCP training course will enable you to understand the importance of implementing a food safety management system in a catering environment.

Hazard Analysis and Critical Control Point is an internationally recognised system for reducing the risk of safety hazards in food.

You will learn your role in ensuring the effective operation of the HACCP system. By attending this HACCP training course, you will gain the knowledge to identify, control and monitor critical control points within the business. You will know what to do when critical limits are breached. Finally, they will become familiar with the documentation and records needed to support a HACCP system.

What Will You Gain?

By attending this HACCP training course, you will understand how a HACCP system operates in the workplace. You will know how it can help reduce the risk of food safety incidents.

On returning to the workplace, you will adopt the principles of HACCP and improve the food safety culture within your business.  In addition, you will be able to ensure that everyone is involved in managing the risks before problems arise.

Who Should Attend?

This Highfield Level 2 HACCP training course is suitable for anyone who works in catering. It will be particularly useful for those involved in the maintenance of HACCP. It is also ideal for those who are or intend to become, members of a HACCP team.

However, if you are a Manager, a Supervisor or anyone responsible for managing food safety, we recommend the Level 3 Award in HACCP course.

Why’s It Important?

The European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs requires you to implement a food safety management system based on the Codex HACCP principles.

By providing adequate training, you can help to ensure that your employees are competent to carry out their work safely. In other words, staff should be able to recognise the hazards posed by their work. They should be able to take action to reduce or eliminate the risks and understand how to follow procedures.

Key Topics

• Introduction to HACCP

• Legislation

• The benefits of HACCP

• The role of the food-handler

• Prerequisite programmes

• Hazard identification and analysis

• Control measures

• CCP’s and critical limits

• Different monitoring methods

• Corrective actions

• Documentation and record keeping

• Validation and verification

• Review of HACCP