CIEH Foundation Certificate in HACCP (Level 2)

HACCP (Hazard Analysis and Critical Control Point) helps food businesses review and improve how they handle food. It’s a proven system that ensures the food you produce is safe to eat. If your business serves food, you’re required by law to have a food safety management system in place based on HACCP. This is to ensure that major food risks are controlled along every step of the production line, providing assurance to consumers that public health protection is front-of-mind at all times.

As a food business, you must have a plan based on HACCP principles and could be subject to inspection at any time. Similarly, a request for your HACCP records can be made at any time, so it is paramount that you know how to monitor your critical control points correctly and understand how to put things right if there’s ever a problem in your food safety management plans.

This training programme covers the basic HACCP regulations on managing food safety.

Who is this course for?

• Food operatives who need to support food safety management • Employees within food retail premises handling food

Course Overview

This course will develop your knowledge and raise awareness of food hazards. You will learn about analysing and controlling biological, chemical and physical hazards from production to handling and distribution.

Key Facts

• Introduction to food safety management • Essential principles of HACCP and what you must do to ensure that food is safe to eat

Duration 1 day

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