RSPH Level 2 HACCP
Training Course

Next Course Dates

Course Description

This 1-day 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.

Video Overview

Play Video: Auditing Refresher Course

Duration

1 day

Who Should Attend?

This course provides all food handlers, operatives and engineers with a good basic knowledge of HACCP theory and practical application. 

It is suitable for those working in food manufacturing, catering or retailing as well as food packaging or distribution.

**In-house HACCP courses for food manufacturers are our speciality**

Entry Requirements

Participants should preferably hold at least a level one or level 2 food hygiene qualification and have a good understanding of their industry.

Course Delivery / Format

Classroom

Delivered face to face at our training centre in Skipton, North Yorkshire UK.

Directions to our training centre

Remote

Delivered Live and online so you'll require a computer and Internet connection

Full details and logging in information given before the start of the course

Course Structure & Content

Learning Outcomes

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.

Qualification / Assessment

RSPH Level 2 Award in Understanding HACCP

• 45 minute examination consisting of 20 multiple choice questions
• The exam is taken at the end of the day

Course Fee

All course fees are payable in advance.

Course fee includes:

• Course binder and notes
• Lunch and refreshments*
• RSPH Examination fee and certificate

* Classroom courses only

Progession

RSPH Level 3 Award in Understanding How to Develop a HACCP Plan.

Understanding the RSPH Level 2 HACCP Training Course

What is HACCP?

HACCP (Hazard Analysis and Critical Control Point) and food safety management go hand in hand. HACCP is a globally recognised system which identifies potential hazards within a process and introduces measures to ensure that the end product is safe to eat. Hazards can be physical, chemical, microbiological or allergenic.

Who is this course for?

Our RSPH Level 2 HACCP course is the perfect introduction to HACCP for operatives, food handlers and engineers. No previous experience is necessary as this is an entry-level course. It is suitable for those working in food manufacturing, packaging or retail as well as food packaging or distribution.

What does the training cover?

Since HACCP is an essential element of food safety management systems, the course begins with the importance of food safety. It then goes on to examine the benefits of HACCP and food companies’ legal obligations relating to HACCP.

Delegates are introduced to the 7 principles of HACCP and the reasons for putting together a team of people to develop a HACCP plan. The trainer then takes learners through the stages of the HACCP plan including constructing a process flow diagram, hazard analysis and risk assessments, description of Critical Control Points (CCPs) and Critical Limits and how they are determined.

The importance of monitoring and the need for corrective action procedures are also covered as well as training requirements, validation, implementation and verification and the CCP Decision Tree.

By the end of this one-day course, delegates will have a good basic knowledge of HACCP and its practical application. They will be able to address straightforward problems and be able to interpret relevant information.

Training delivered by HACCP experts

There are group exercises and discussions throughout this course to ensure that the key facts have been absorbed. Moreover, the course is delivered by experienced trainers who all have practical experience of HACCP in their prior roles within the food industry. They are able to answer questions from delegates and illustrate the training with real-life examples

Assessment and certification

There is a 45-minute examination at the end of Day 2 consisting of 20 multiple-choice questions. The pass mark is 14/20. Successful candidates will receive the RSPH Level 2 Award in Understanding HACCP certificate.

Delegates leave the course imbued with the confidence to apply their knowledge to their own HACCP plans. In achieving the Level 3 HACCP qualification they are demonstrating to employers, colleagues and auditors that they understand the HACCP process and through implementation are contributing to the overall safety of the products being manufactured.

When and where does the course take place?

Delegates can either attend in person at Verner Wheelock’s training centre in Skipton, North Yorkshire, close to the rail and bus stations or remotely via Zoom. Open Level 2 HACCP courses are scheduled throughout the year. Whichever way you choose to attend, the courses begin promptly at 9.30am and finish at around 4.30pm each day.

The latest course dates can be found by viewing our training calendar. For those attending in person lunch, and refreshments are included in the course fee. A course binder containing notes is provided for all delegates.

Making HACCP Work

Once delegates have a grounding in the basics of HACCP, the next course is Verner Wheelock’s Level 3 HACCP course leading to the RSPH Level 3 Award in Understanding How to Develop a HACCP Plan. This is 2 2-day intermediate course suitable for managers and key supervisors within food manufacturing, catering, packaging or retailing.