Food-Technologists.co.uk - OilandGasFoodSafety.co.uk Training
Level 2, 3 & 4 Food Safety, Food Hygiene & Haccp Training & ISO 22000 Training
On Site / In House Level 2, 3 & 4 HACCP Training Course Information

HABC Level 2 Award in HACCP for Manufacturing

Who is this qualification for?
The Level 2 Award in HACCP for Manufacturing is aimed at those working in a food manufacturing environment. The qualification is intended for learners already working in food manufacturing and those who are preparing to work in the industry. The qualification is especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.

Entry Requirements
There are no prerequisites for this qualification, however, it is advised that learners already hold the Level 2 Award in Food Safety in Manufacturing or equivalent.

How long will it take?
This qualification is usually achieved by taking a one-day course.

Topics covered
These include, be able to recognise and define common HACCP terms and state the principles of HACCP, must recognise the need for a systematic approach for food safety management, common food hazards and controls,  the importance of identifying critical control points and the purpose of corrective action in HACCP.

Assessment method
It is assessed through a one-hour, 30-question multiple-choice examination. Learners must achieve at least 20 correct answers to pass.

HABC Level 2 Award in HACCP for Catering

Who is this qualification for?
The Level 2 Award in HACCP for Catering qualification is intended for candidates already working in catering and those who are preparing to work in the industry, and will be especially useful for those involved in maintaining HACCP in a catering environment, and for those who are or will be part of a HACCP team. HACCP is regarded by the Food Standards Agency as being important to maintaining good practice in the production of safe food.

Entry Requirements
There are no prerequisites for this qualification, however, it is advised that learners already hold the Level 2 Award in Food Safety in Catering or equivalent.

How long will it take?
This qualification is usually achieved by taking a one-day course.

Topics covered
These include be able to recognise and define common HACCP terms and state the principles of HACCP, recognise the need for a systematic approach for food safety management, outline the stages involved in implementing HACCP, identify common food hazards and controls, explain the importance of identifying critical control points and outline the importance of verifying, reviewing and documenting HACCP systems in a catering environment.

Assessment method
It is assessed through a one-hour, 30-question multiple-choice examination. Learners must achieve at least 20 correct answers to pass.

HABC Level 3 Award in HACCP for Food Manufacturing

Who is this qualification for?
The Level 3 Award in HACCP for Food Manufacturing is aimed at those responsible for assisting in the development and maintenance of the HACCP systems. Holders of the qualification will have the knowledge necessary to be an integral part of a HACCP team in the manufacturing and other related industries, for example those involved with the distribution and storage.

The qualification is also suitable for those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study. The qualification is intended predominantly for learners already working in manufacturing, with a sound knowledge of food safety hazards and controls. It covers the importance of a business having HACCP-based food safety management procedures in place, the processes involved such as prerequisites, process flow diagrams and determining critical control points, as well as how to draw all this information together in order to develop and implement HACCP-based food safety management procedures in a business.

Entry Requirements
There are no prerequisites for this qualification, although learners should have a sound knowledge of food safety hazards and their controls. It is advised that learners already hold the Level 3 Award in Food Safety for Manufacturing or equivalent.

How long will it take?
To complete this qualification learners should expect to undertake 20 hours of learning. This qualification is usually achieved by taking a 2 day course.

Topics covered
These include - the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, how to develop HACCP-based food safety management procedures, how to implement HACCP-based food safety management procedures and how to evaluate HACCP based procedures.

Assessment method
It is assessed through a two-hour, 60-question multiple-choice examination. Learners must achieve 40 correct answers to pass, and they will receive a merit if a mark of 50 is achieved

HABC Level 3 Award in Supervising HACCP for Catering

Who is this qualification for?
This Level 3 Award in Supervising HACCP for Catering qualification is aimed at individuals responsible for assisting in the development and maintenance of HACCP systems. It is suitable for those who own/manage small food businesses to give them the underpinning knowledge to implement an appropriate food safety management system based on HACCP principles.
The Level 3 Award in Supervising HACCP for Catering is a qualification aimed at those responsible for assisting in the development and maintenance of HACCP systems. It is suitable for those owning/managing smaller food businesses to give them the underpinning knowledge to implement an appropriate food safety management system based on HACCP principles. It is intended predominantly for candidates already working in catering, with a sound knowledge of food safety, hazards and controls.

Entry Requirements
There are no prerequisites for this qualification, although learners should have a sound knowledge of food safety hazards and their controls. It is advised that learners already hold the Level 3 Award in Food Safety in Catering or equivalent.

How long will it take?

To complete this qualification learners should expect to undertake between 12 and 14 hours of learning. 
This qualification is usually achieved by taking a 2 day course.

Topics covered
These include understand the importance of HACCP-based food safety management procedures, the initial processes for HACCP-based food safety management systems, the development of a HACCP system suitable for a catering environment, the importance of identifying critical control points and the corrective action to be taken when monitoring indicates a loss of control and a CCP.

Assessment method
It is assessed through a two-hour, 60-question multiple-choice examination. Learners must achieve 40 correct answers to pass, and they will receive a merit if a mark of 50 is achieved.

HABC Level 4 Award in HACCP Management for Food Manufacturing

Who is this qualification for?
This qualification is aimed at individuals who are working at a management level in a manufacturing business, quality assurance staff or members of a HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals.
This accredited qualification is aimed at learners who are working at a management level in a manufacturing business, quality assurance staff or members of a HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals. Achievement of this qualification gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.

Entry Requirements
It is advised that learners already hold a Level 4 Food Safety qualification and/or a Level 3 HACCP qualification before undertaking this course. Pre-coursework in consultation with the trainer may be required to ensure level of knowledge of microbiology and other food safety matters is sufficient to undertake a Level 4 HACCP course.

How long will it take?
This qualification is usually achieved by taking a five day course.

Topics covered
These include,  the importance of HACCP-based food safety management procedures, how to manage the implementation of HACCP-based food safety management procedures, how to develop HACCP-based food safety management procedures and how to evaluate HACCP-based food safety management procedures.

Assessment method
This qualification is assessed by an examination consisting of two sections with a combined total duration of three hours.
Section 1 is a critical evaluation of a HACCP plan in the form of a case study, which equates to 90% of the final mark.
Section 2 is a series of short questions which equates to 10% of the final mark.
Marks from both sections are combined to determine the learner’s grade. A learner will pass if they achieve 60% overall, a Merit at 70% overall and a Distinction at 80% overall.

HABC Level 4 International Award in Managing HACCP for Catering

Who is this qualification for?
This Level 4 International Award in Managing HACCP for Catering qualification is aimed at learners who are working at a management level in a catering business or are members of a HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals. Achievement of this qualification gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.

Entry Requirements
It is advised that learners already hold a Level 4 Food Safety qualification and/or a Level 3 HACCP qualification before undertaking this course. Pre-coursework in consultation with the trainer may be required to ensure level of knowledge of microbiology and other food safety matters is sufficient to undertake a Level 4 HACCP course.

How long will it take?
This qualification is achieved by taking a five day course.

Topics covered
Subjects covered include the principles of HACCP management for catering, understanding the importance of HACCP-based food safety management procedures in a catering environment, understanding how to manage the implementation of HACCP-based food safety management procedures in a catering environment and understanding how to develop and evaluate HACCP-based food safety management procedures for a catering environment.

Assessment method
This qualification is assessed by an examination consisting of two sections with a combined total duration of three hours.
Section 1 will be a critical evaluation of a HACCP plan in the form of a case study. Total marks available in this section are 90.
Section 2 is a series of 3, short answer questions relating to a change made to the HACCP plan. Total marks available in this section are 10.

Marks from both sections are combined to determine the learner’s grade. A learner will pass if they achieve 60% overall, a Merit at 70% overall and a Distinction at 80% overall.

On Site haccp Training