Level 2 Foundation Certificate in HACCP

Level 2 Foundation Certificate in HACCP

At: Myerscough College, Preston

Fees: £65

Course Length:
1 Day

Times:
9.15am - 4.00pm

Dates Available
Start Wed 27 Apr 2016 Start Wed 22 Jun 2016

HACCP (Hazard Analysis and Critical Control Point) is recognised as the most effective way to ensure safe production of food and provides a system whereby hazards can be recognised and controlled.

This qualification is designed for those whose work requires them to have a basic knowledge of HACCP and its application to the Food Industry e.g. equipment maintenance engineers, staff performing control/monitoring activities, supply and delivery personnel. The course aims to provide knowledge and understanding of the basic concepts and methodology of HACCP and how is used as a preventative food safety management system. This will include a basic introduction, an overview of the terminology, principles and practical application.

Additional information

It is essential that candidates attending this course can confirm that they hold a Level 2 Award in Food Safety, formerly Food Hygiene Certificate or have recently received some basic 'in house' food safety training as part of their current role.

How To Apply or Enquire Enrol and pay by phone: Tel: 01995 642255

Enquire online, using the 'Enquire' button at the top of this page

Enquire by email: shortcourses@myerscough.ac.uk

Enquire by phone: 01995 642255

Special Education Needs and Disability - Short Courses Prospective students who have a disability that may affect their studies should inform the College as soon as possible. Regrettably the College does not receive funding for the provision of learning support for students with additional learning needs attending Short Courses, which are run on a full-cost basis. The College's Learning Support Service may be able to provide support but it is the responsibility of the student to meet the cost. For further details contact 01995 642222 ext 2045 (or email learningsupport@myerscough.ac.uk) with details of support requirements and the relevant course.

Please note that the information provided in this fact sheet was accurate at the date of publication. However, courses are continually being modified and information is therefore subject to change.