HACCP (Level 2)

HACCP stands for hazard analysis and critical control point, which is a systematic, preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe. It also involves implementing measures to reduce these risks to a safe level. It is essential that all food sector organisations implement a food-safety management system based on the codex principles of HACCP.

Although HACCP was originally designed for manufacturing, it is now also applicable to the catering and retail industries.

Who is this qualification for?

The Highfield Level 2 Award in HACCP for Catering (RQF) is aimed at those working in a food catering environment and other food handlers. The qualification is intended for those already working in HACCP catering teams and those who are preparing to work in the industry.

How long will it take?

The total qualification time (TQT) for this qualification is 7 hours and of this, 6 hours are recommended as guided learning hours (GLH). This qualification is usually delivered over 1 day.

Topics covered

These include knowing the proceedures required to develop food safety management systems based on HACCP principles and also how to develop these systems based on HACCP principles.

Assessment method

This qualification is assessed by a multiple-choice examination.

Food Safety Levels

Level 1 – ensures that employees from all food sectors are equipped with a knowledge of basic food hygiene to enable them to produce safe food. 
Level 2 – ensures that a food handler is aware of the hazards and controls associated with the types of food they produce. 
Level 3 – ensures that supervisors are aware of the legislation applicable to food safety and how  to communicate the required standards to employees. 
Level 4 – ensures that managers are aware of the procedures and standards required to ensure safe food is served at all times and that due diligence is taken.