CIEH Level 2 Award in HACCP-based Food Safety Systems in Manufacturing

Please note: this qualification will be withdrawn on 28 April 2017.

More information can be found on the Voluntary Surrender of Recognition page.

Overview

This two-unit qualification provides essential knowledge on workplace and personal hygiene and product safety. It enables candidates to gain a sound understanding of Hazard Analysis and Critical Control Points (HACCP) based food safety management systems.

Who needs this qualification?

  Anyone who is currently working, or preparing to work in food manufacturing or food supply chain roles.

Why is this training important?

As well as enabling candidates to understand how to maintain high standards of food safety, this qualification will also help them to understand the principles and purpose of HACCP and to be able to apply it correctly in their own workplace.

Learning outcomes

  Understand how individuals can take personal responsibility for food safety
  Understand the importance of keeping clean and hygienic
  Understand how working areas are kept clean and hygienic
  Understand the importance of keeping products safe
  Know the purpose of a HACCP system
  Identify the features and terminology of HACCP
  Learn how a HACCP system is applied in the workplace

Useful links for trainers and centres

  Qualification Specification 

Facts

Duration  Duration  Two-day programme
Assessment  Assessment  Multiple-choice exam
Prerequisite  Prerequisite   Level 1 in literacy, or equivalent recommended
Suggested Progression  Suggested Progression  CIEH Level 3 Award in HACCP for Food Manufacturing 

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