Technical Proposal (Training Services) Highfield Level 2 Award in HACCP for Food Manufacturing

**COURSE DESCRIPTION:**

This course focuses on equipping learners with the knowledge and skills necessary to implement and manage a HACCP (Hazard Analysis and Critical Control Points) system in food businesses, including catering and retail. It covers the essential procedures for developing and maintaining a HACCP system to ensure food safety, quality, and compliance with legal requirements.

**COURSE AIMS:**

The course aims to:
– Prepare learners for employment in food safety roles.
– Support those involved in HACCP teams within manufacturing environments.
– Ensure a thorough understanding of HACCP principles and their application.
– Promote knowledge of mandatory safety procedures and safe food handling methods.

**COURSE OBJECTIVES:**

By the end of the course, participants should be able to:

1. **Develop HACCP Procedures:** Understand and apply the procedures required to develop a HACCP system.
2. **Role of Food Handlers:** Recognize the role of food handlers in implementing HACCP effectively.
3. **Prerequisite Programs:** Outline the need for and identify common prerequisite programs.
4. **Preliminary Steps:** State the preliminary steps required to develop a HACCP system.
5. **Application of HACCP Principles:** Know how HACCP principles are applied in a food production environment.
6. **Hazard Analysis Purpose:** Identify the purpose and methods of hazard analysis.
7. **Critical Control Points (CCPs):** Understand the importance of determining CCPs and critical safe limits.
8. **Monitoring Controls:** Identify methods for monitoring control points and CCPs.
9. **Corrective Actions:** Recognize the importance of taking appropriate corrective actions at CCPs.
10. **Verification and Review:** State the importance of verifying and reviewing the HACCP process.
11. **Documentation and Records:** Understand the importance of maintaining documentation and records to support HACCP.

**COURSE DURATION:**

The course duration and schedule can be customized based on organizational needs and learner requirements.

**TARGET AUDIENCE:**

This course is suitable for:
– Food safety managers and personnel.
– Members of HACCP teams.
– Individuals involved in food production and handling.
– Those seeking to enhance their knowledge of food safety management systems.