Service Overview

The Highfield Level 2 Award in HACCP for Food Manufacturing (RQF) is aimed at those working in a food manufacturing environment. The qualification is intended for candidates already working in food manufacturing and those who are preparing to work in the industry.
The objective of the qualification is to prepare learners for employment and also supports those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a manufacturing environment.

Description

This qualification to be for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.

Topics covered include:
• Procedures required to develop HACCP
• how the principles of HACCP are applied in a food production environment.

This qualification can be assessed in a classroom environment, or remotely through our Qualify at Home service.

Learning Outcomes
1. Know the procedures required to develop HACCP
1.1 Recognise the role of the food handler in implementing HACCP
1.2 Outline the need for prerequisite programmes
1.3 Identify common prerequisite programmes
1.4 State the preliminary steps required to develop HACCP
2. Know how the principles of HACCP are applied in a food production environment
2.1 Identify the purpose of hazard analysis
2.2 Identify the importance of, and methods which can be used to determine, critical control points
2.3 Recognise the importance of identifying critical (safe) limits
2.4 Identify the importance of monitoring controls
2.5 Identify ways of monitoring control points/critical control points
2.6 Identify the purpose of taking appropriate corrective action at critical control points
2.7 State the importance of verification and review of the HACCP process
2.8 State the importance of documentation and records needed to support HACCP