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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.
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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**
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
Delivered face to face at our training centre in Skipton, North Yorkshire UK.
Directions to our training centre
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
|The Importance of Food Safety
|The Role and Benefits of HACCP
|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 actions
|Group Exercises using relevant examples
- 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.
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
£415 +VAT (per person)
£800 +VAT (for 2 people)
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
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.
Do you offer in-house HACCP courses for food manufacturers?
Yes, we offer specialized HACCP courses tailored for food manufacturers. Our in-house courses are customized to meet the specific needs of your company, and they can be delivered on-site or online. We also offer a variety of other HACCP training courses, including online courses, instructor-led courses, and blended learning courses.
How does HACCP Level 2 training enhance food safety practices?
HACCP Level 2 training provides food industry professionals with the knowledge and skills they need to implement a HACCP-based food safety system. This system helps to identify and control hazards in the food production process, which can help to prevent foodborne illness.
What role does the CCP Decision Tree play in the course?
The CCP Decision Tree is a tool that is used to identify Critical Control Points (CCPs) in the food production process. CCPs are points in the process where hazards can be controlled to prevent foodborne illness. The CCP Decision Tree is a valuable tool for food industry professionals, as it helps to ensure that CCPs are identified and controlled effectively.
What are the advantages of HACCP Level 2 training?
Completing this training has multiple perks. It not only grants a recognized certification but also equips individuals to uphold food safety in their roles. The training deepens their grasp of HACCP techniques, allowing them to manage hazards, ensure legal compliance, and open doors to further career growth.
- Gaining a recognized certification in HACCP
- Developing a deeper understanding of HACCP principles
- Learning how to identify and control hazards in the food production process
- Ensuring legal compliance with food safety regulations
- Opening doors to further career growth
How does HACCP Level 2 training help uphold food safety standards?
HACCP Level 2 training helps to uphold food safety standards by providing food industry professionals with the knowledge and skills they need to implement a HACCP-based food safety system. This system helps to identify and control hazards in the food production process, which can help to prevent foodborne illness.
What specific skills and insights will I gather from the HACCP Level 2 course?
This course equips attendees with a wide array of HACCP skills, from understanding its significance and legal mandates to mastering hazard analysis, CCP identification, and HACCP plan execution. This ensures they are adept at maintaining food safety and staying compliant with relevant norms.
- Understanding the significance and legal mandates of HACCP
- Mastering hazard analysis, CCP identification, and HACCP plan execution
- Maintaining food safety and staying compliant with relevant norms