Level 2 and 3 HACCP and Food Allergy Training Package

This HACCP Training Pack teaches learners about the HACCP regulations for the implementation and management of food safety. The Food Allergy Awareness Training Course includes clear information and guidance to help learners identify and understand the main food allergens

This Level 2 HACCP Training course teaches learners about the HACCP regulations for the management of food safety. It is designed to ensure that food handlers know how to comply with the HACCP Food Hygiene guidelines and can confidently implement food safety practices in their workplace.

This online Level 3 HACCP Training course provides food supervisors and managers with the training they need to implement a successful HACCP system in their workplace. Those trained to Level 3 are able to successfully introduce and monitor food safety regulations, and ensure that employees are suitably trained and competent to work to internationally recognised HACCP standards.

This Food Allergy Awareness Training Course includes clear information and guidance to help learners identify and understand the main food allergens, and the importance of handling food containing allergens carefully in order to keep customers safe.

Training outcomes

Level 2 HACCP Training Course:

• Understand the need for a food safety system based on HACCP
• Understand the contaminations and hazards that are a threat for any food business and the controls that can be put in place for prevention
• Know the terms used in HACCP and how Critical Control Points are delivered
• Understand how HACCP can be put into effect within your workplace
• Understand the need for procedures and documentation to be able to produce consistently safe food

Level 3 HACCP Training Course:

• Outline the need for, and understand the importance of HACCP-based food safety management systems
• Describe the HACCP approach to food safety procedures
• Describe the importance of prerequisite programmes and what they should contain
• Explain and evaluate the five preliminary steps in the logical application of HACCP
• Easily identify hazards and risks in a food preparation or production process
• Determine what is a critical control point (CCP) for significant hazards and establish critical limits
• Describe the procedures required for monitoring CCPs and the corrective action procedures

Food Allergy Awareness Training Course:

• Understand what both a food allergy and intolerance are
• Learn to recognise the symptoms of an allergic reaction
• Know which ingredients could cause allergies
• Understand what allergy information is required on pre-packed food labels
• Understand what to consider to keep consumers’ safe
• Know how to provide allergen information specific to their food business

Accreditation

Level 2 HACCP, Level 3 HACCP, Food Allergy Awareness Training Courses are accredited by Continuous Professional Development (CPD). The certificates, awarded upon successful completion, can be used to log your hours against.

The Food Allergy Awareness course is also RoSPA Assured.

Duration

The courses usually take between one to three hours each to complete, depending on the speed of learning. Learners do not have to complete all the training in one session as progress is recorded throughout and the training can be paused and resumed in our learning management system at any time.

Target audience

The HACCP courses are for anyone responsible for assisting in the development and maintenance of a HACCP system or team. The courses are aimed at food handlers and anyone working in a role that involves contact with food, or the management of such people.

Entry requirements

There are no entry requirements for this course.

Test and certificate

Each end of course test consists of 15 multiple choice questions. Learners are required to achieve a 75% pass mark, and, if necessary, may attempt the test three times at no extra cost.

If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.

Learners will be able to download a digital certificate on completion of each course. This can be printed, and we suggest you keep it for your records.

This course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of course so that businesses can choose whom it is suitable for.