Level 2 HACCP for Catering (CPD)

A practical HACCP course for the people who run food safety day to day in a catering kitchen or a retail food business: chefs, supervisors, managers and owners who have to build a food safety management system and then keep it working.

Eight teaching lessons cover what HACCP is and why it exists; food safety hazards and their control; prerequisite programmes as the foundation beneath the principles; the preliminary steps of assembling a team, describing the product and drawing the flow diagram; the seven principles in turn, from hazard analysis and critical control points through critical limits, monitoring and corrective actions to verification and documentation; and implementing and maintaining the system in a real business.

The emphasis throughout is on a system someone can actually run and evidence. Each lesson ends with its own assessment, and the course closes with a final exam and an instantly issued, verifiable certificate.