CIEH Level 2 Award in Principles of HACCP Catering/Manufacture

Course Information

The CIEH Level 2 Award in Principles of HACCP describes food safety management system based on Codex HACCP principles

Course Objectives /Aims & Learning Outcomes

Course Aims:

On completion of the course delegates will be able to ;

  • State the purpose of HACCP
  • Explain the terminology of HACCP
  • Describe the principles of how to implement HACCP

Learning Outcomes:

  • 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.

Course Outline

The qualification covers the following topics;

  • the purpose of a HACCP system
  • the features and terminology of HACCP
  • how a HACCP system is applied in the workplace

Intended for

  • 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.

Modes of delivery

  • Presentation
  • Group discussion and activities

Benefits Perceived by the Delegates

  • Better understanding of HACCP, work safety when handling food
  • QCF unit A/601/2631

Course Duration

  • 6 hours
  • 30 MCQ Assessment

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