Course description
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 working in a catering, manufacturing or retail 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.
It is particularly useful for those involved in the implementation and maintenance of HACCP-based systems and individuals who are, or intend to become, members of HACCP teams, and it meets the requirement for training on the application of HACCP principles under Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.
Who needs this qualification?
Anyone involved in the implementation and maintenance of HACCP-based systems and those who are, or intend to become members of HACCP teams.
Why is this training important?
This qualification meets the requirement under EU legislation for training on the application of HACCP principles. It will help food handlers in a catering, manufacturing or retail setting to understand the principles and purpose of HACCP and be able to apply it correctly in their own workplace.
Learning outcomes
- Know the purpose of a HACCP system
- Identify the features and terminology of HACCP
- Learn how a HACCP system is applied in the workplace
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