Highfield - Level 2 Award in HACCP for Food Manufacturing course syllabus.

Category: Food

Level: Beginner

This qualification is aimed at individuals who are, or intend to be, food handlers working in a manufacturing environment. The objective of this qualification is to prepare learners for employment as a food handler working in a manufacturing environment, or to support a role in the workplace.

Delegates gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

The Highfield Level 2 Award in Food Safety for Manufacturing (RQF) is accredited and has been developed to protect customers, brand reputation and profits.

The total qualification time (TQT) for this qualification is 7 hours and of this 6 hours are recommended as guided learning hours.

TQT is an estimate of the total number of hours it would take an average learner to achieve and demonstrate the necessary level of attainment to be awarded with a qualification, both under direct supervision(forming guided learning hours) and without supervision (all other time). TQT and GLH values are advisory and assigned to a qualification as guidance.

This qualification is aimed at individuals working in a food manufacturing environment and those who are preparing to work in the industry.

The course will be especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.

There are no prerequisites for this qualification, although it is recommended that learners already hold a Level 2 Award in Food Safety Manufacturing or equivalent and have a minimum of Level 1 in literacy/English or equivalent.

This qualification is approved for delivery to learners aged 16+.

This qualification covers the principles of HACCP including the procedures required to develop HACCP and how the principles are applied in a food production environment.

This qualification is assessed by a 30 minute multiple-choice examination, where the learner must answer at least 9 out of 15 questions correctly to pass.