International Level 2 Award in Principles of HACCP

HACCP is a systematic food-safety management approach used to identify, assess, and control biological, chemical, and physical hazards throughout the food chain. This internationally recognised system covers activities from sourcing and handling raw materials through production, distribution, and final consumption. The course explains how HACCP can help food businesses reduce food-safety risks, protect consumers, meet appropriate requirements, and build confidence in the safety of their products.

1. Carry out a systematic assessment of potential food-safety hazards.

2. Determine the Critical Control Points (CCPs) within a food process.

3. Define suitable critical limits for identified CCPs.

4. Establish effective procedures for monitoring CCPs.

5. Establish appropriate corrective measures when control limits are exceeded.

6. Maintain suitable HACCP documentation and records.

7. Establish verification procedures to confirm that the HACCP system remains effective.

This course is suitable for people involved in different stages of the food industry, including:

1. Restaurant and food-service managers

2. Farmers and food producers

3. Senior managers and business owners

4. Restaurant chefs and kitchen personnel

5. Food-service staff serving customers

6. Food handlers

Effective food safety is a shared responsibility throughout the food supply chain. The course provides participants with an understanding of how food safety systems operate and how individuals can contribute to maintaining safe food practices. Learners will understand:

• How HACCP principles can be applied to identify and control food-safety hazards.
• The responsibilities of different individuals within a food business.
• Safe food handling and storage practices.
• The importance of maintaining hygienic food preparation environments.
• How appropriate training can help reduce food contamination and foodborne illness risks.

Learners may take the course examination after completing the study material and successfully passing the module quizzes. The examination evaluates understanding through multiple-choice questions selected from a comprehensive question bank.

Pattern:

• The examination is open book and has a 2-hour time limit.
• A minimum score of 65% is required to pass.
• Learners may retake the examination if they are unsuccessful.
• A maximum of three attempts is permitted within a 48-hour period.
• After three unsuccessful attempts, learners must wait 48 hours before making another attempt.
• Learners are encouraged to review the course material during the waiting period.
• A passed examination cannot be retaken to obtain a higher score.
• There is currently no separate comprehensive programme examination. Successful completion of all required course examinations is required to complete the programme.