Hazard Analysis Level 2

Course Content

Food businesses are increasingly expected to have formal systems for managing food systems.

The Hazard Analysis Critical Control Points (HACCP) training programme has been designed for those working in food manufacturing processes.

The programme will normally be presented over three days. The trainee will be assessed on the ability to produce a HACCP plan - this plan will be of immediate value to the food business.

Successful completion of the programme will enable the trainee to be familiar with the stages and common terms involved in HACCP.

They will also:

• Co-ordinate the work of the HACCP team
• Undertake a HACCP study and develop a HACCP plan
• Evaluate the HACCP plans for other food business
  (e.g. food suppliers)
• Implement a HACCP plan and verify its effectiveness

The trainee will also be taught the ways in which HACCP and Quality Management Systems such as ISO 9000 can be used to complement each other.