The CIEH Level 2 Award in Principles of HACCP is designed for those working or preparing to work in food businesses where a food safety management system based on Codex HACCP principles is implemented.
It will help anyone in a catering or manufacturing setting, where food is prepared, cooked and handled to understand the principles and purpose of HACCP and to be able to apply it correctly in their own workplace.
By registering to deliver this qualification you will be automatically registered to deliver the CIEH Level 2 Award in HACCP-based Food Safety Systems in Manufacturing at no extra cost.
Outline programme
Successful completion of the training programme and assessment will enable candidates to develop knowledge and understanding of:
- the purpose of a HACCP system
- the features and terminology of HACCP
- how a HACCP system is applied in the workplace
Qualification information
This qualification is based on QCF unit A/601/2631 Principles of HACCP-based Food Safety Systems (one credit)
Duration: one-day programme
Assessment method: Multiple-choice examination (30 questions)
Ofqual accredited: No
QCF units: A/601/2631
Level: 2
Pre-requisite: None
Recommended progression: CIEH Level 3 Award in HACCP for Food Manufacturing/in Catering
Resources for trainers
Training pack comprising:
- Trainers’ Notes manual
- CD-ROM with PowerPoint presentation
- course booklet