HACCP – foundation (level 2)

The course is designed to provide participants with a comprehensive introduction to the concept, principles, and terminology of HACCP (Hazard Analysis and Critical Control Points). Through a blend of engaging tutor presentations and interactive short exercises, we aim to ensure a thorough understanding of HACCP. This course is particularly suitable for non-core HACCP team members and staff who require an overview of HACCP. It also serves as an excellent refresher for more experienced personnel seeking to update their knowledge.

Delegates will have the opportunity to achieve a nationally recognized Foundation Level 2 qualification in HACCP, specifically the RSPH Level 2 Award in Understanding HACCP. This qualification not only enhances their professional credentials but also underscores their commitment to maintaining high standards of food safety.

While prior knowledge of basic food safety is desirable, it is not a prerequisite for this course. Participants with a foundational understanding of food safety principles will find it easier to grasp the HACCP concepts, but the course is structured to accommodate learners at various levels of expertise.

The course will be delivered live online over the course of two mornings (0900 - 1300 hours approx), participants will be sent log in details for a Microsoft Teams Session.

The course covers the following key areas:

• Background to HACCP: Understanding the origins and development of HACCP as a food safety management system.
• Introduction to Prerequisite Programmes: Exploring the essential conditions and activities necessary for maintaining a hygienic environment throughout the food chain.
• The Codex Principles of HACCP: Guidance on how to apply the Codex Alimentarius Commission’s principles of HACCP effectively.
• HACCP Benefits: Highlighting the advantages of implementing HACCP, including improved food safety, regulatory compliance, and enhanced consumer confidence.

Learning outcomes

At the end of the course, based upon a given scenario, delegates will be able to:

• Explain the origins, development, and purpose of HACCP as a food safety management system.
• Identify and define the core principles of HACCP, as outlined by the Codex Alimentarius Commission.
• Demonstrate the ability to apply the 7 principles of HACCP to food safety scenarios within the workplace.
• Describe the essential conditions and activities necessary for maintaining a hygienic environment across the food chain.
• Recognise how the adoption of HACCP can lead to improved food safety, regulatory compliance, and increased consumer confidence.
• Illustrate how HACCP integrates with broader food safety management practices and supports quality assurance systems.
• Optional RSPH Level 2 Award in Understanding HACCP exam.  Delegates will have the option to register for the online invigilated RSPH Level 2 exam on 2 July 2025 (exam can be sat anytime between 0900 - 1700 hours).