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CIEH Level 2 Hazard Analysis Critical Control Points (HACCP).

For

This course is primarily suited to those persons who are working within a food establishment and have responsibility for the introduction and maintenance of a HACCP System. It is recommended that persons wishing to attend this course have completed the Foundation Food Hygiene course as a minimum, however completion of the Intermediate Food Hygiene course will provide a greater understanding of the principles of food safety.
estimated annual cost to society through accidents and ill health is £11 to £16 billion General introduction
Uninsured losses amount to £315 per employee Hazard analysis principles
accidents account for 37% of profits Application of hazard analysis principles
accidents account for 37% of profits Legal requirements


Learning Outcome

On completing this course candidates will be able to:

On-site investigation play an active part in the design of hazard analysis systems
On-site investigation take responsibility for all, or elements of hazard analysis systems depending on the size, nature and complexity of the business
Taking of witness statements manage the monitoring of controls and their periodic review
Gathering of evidence, measurements, photographs assist in the formulation of more effective work practices
Collation of supporting documentation identify the need for further advice and guidance in specialised food industry sectors or processes

Course Duration
1½ days

Assessment Format:
Assessment by examination or tailored assignment

Venue
Open Courses & In-house