This one-day course is a useful addition to the Level 2 Food Safety Award and is designed to address the role and responsibility of the food handler in maintaining a HACCP system in the workplace.

The course covers:

• The principles of HACCP
• Food safety management
• Implementation of HACCP
• Hazards and controls
• Critical control points, critical limits and targets levels
• Monitoring
• Corrective actions
• Verification
• HACCP documentation

Certification is achieved by the successful completion of a multi-choice question paper.