Level 2 Award in Principles of HACCP

The course focuses on food hazard awareness, contamination prevention, critical control points, safe food handling practices, and compliance with food safety regulations to help maintain food quality and protect consumer health. This qualification introduces the principles of Hazard Analysis and Critical Control Points (HACCP), including hazard identification, CCP determination, monitoring procedures, and documentation requirements.

• Understand the basic principles of HACCP and food safety management
• Identify common food safety hazards and contamination risks
• Apply safe food handling and hygiene practices effectively
• Recognize critical control points in food operations
• Support compliance with food safety regulations and procedures
• Promote food safety awareness and consumer health protection

• Introduction to HACCP Principles
• Food Safety Hazards & Risk Awareness
• Biological, Chemical & Physical Contamination
• Hazard Analysis Basics
• Critical Control Points (CCPs) Awareness
• Safe Food Handling & Hygiene Practices
• Temperature Control & Safe Food Storage
• Cleaning, Sanitization & Pest Control Awareness
• Personal Hygiene & Workplace Responsibilities
• HACCP Documentation & Monitoring Awareness
• Food Safety Regulations & Compliance
• Practical Exercises & Food Safety Discussions

• Food Handlers & Kitchen Staff
• Hospitality & Catering Personnel
• Food Production & Processing Workers
• Retail Food Employees
• HACCP Team Support Personnel
• Employees involved in food preparation, storage, or service activities

Participants will receive an international certificate upon successful completion of the course.