Courses > Level 2 in HACCP in Catering

About this course

All businesses producing food are now legally required to have a documented food safety management system in place based on the HACCP principles.

This one day course can help you find out how the law relates to your business and what you can do to comply. The covers:

• 7 principles of HACCP (Hazard Analysis and Critical Control Point).
• How a system based on the HACCP principles can be implemented in catering businesses.
• Information on how to use tools like the FSA's Safer Food Better Business pack.

Successful candidates receive a nationally recognised certificate from the HABC.

Course level

• Basic Food Handler
• Intermediate Supervisor
• Advanced Manager
• Other Specialist