HACCP for Catering Level 2

About this course.

This Level 2 course provides a thorough understanding of HACCP — Hazard Analysis and Critical Control Points — for people working in catering (kitchens, restaurants, pubs, hotels, schools, hospitals and contract caterers). It gives the knowledge to understand, support and contribute to a HACCP-based food safety management system, and to appreciate the legal duties behind it.

The course covers what HACCP is and where it comes from (Codex Alimentarius), why it matters and the law that requires it, the four hazard types plus pests, the prerequisite programmes that support it, the five preliminary steps, the seven HACCP principles, how to identify critical control points using a decision tree, and a fully worked HACCP plan showing the principles applied in practice. It concludes with monitoring, corrective action, record keeping, verification and how to keep the system up to date.