Highfield Level 2 Award In HACCP For Manufacturing (RQF)

Full day course
This course gives learners the knowledge and understanding of HACCP regulations
Shows learners how to implement these in their manufacturing environment

This course is for those working in a food Manufacturing environment
This qualification is intended for both those who are already working in catering and those who are preparing to work in the industry
This course will give an introduction to HACCP
It will support those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a Manufacturing environment

The procedures required to develop Food Safety Management systems based on HACCP principles
- The role of the food handler in implementing a Food Safety Management System based on HACCP principles
- The need for prerequisite programmes
- Common prerequisite programmes
- Steps required to develop HACCP based food safety systems
How to develop Food Safety Management systems based on HACCP principles

The purpose of identifying hazards at each step in a food process
The importance of, and methods which can be used to determine, specific controls at steps in the process
The importance of identifying critical (safe) limits
The importance of monitoring controls
Ways of monitoring controls
The purpose of taking appropriate corrective action
The importance of verification and review of HACCP based Food Safety Management Systems
Documentation and records needed to support HACCP based Food Safety Management Systems