Level 2 Award in Principles of HACCP
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HiQual UK delivers the Level 2 Award in Principles of HACCP program, designed to provide learners with the knowledge and skills to understand and apply the principles of Hazard Analysis and Critical Control Points (HACCP). It emphasizes hazard identification, risk assessment, monitoring, and corrective actions in food handling and production. Participants will gain the competence to support HACCP implementation in catering, retail, and manufacturing environments, ensuring compliance with food safety legislation.
Qualification Details
| Qualification Title | Level 2 Award in Principles of HACCP |
|---|---|
| Total Credits | 10 |
| Guided Learning Hours | 100 |
| Qualification Time | 100 |
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Introduction to HACCP and Food Safety Purpose, benefits, and importance of HACCP in food safety management.
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Food Safety Hazards Biological, chemical, and physical hazards in food production and handling.
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Prerequisite Programs (PRPs) Good hygiene practices, cleaning, pest control, and staff training.
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Principles of HACCP The seven principles of HACCP explained step by step.
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Conducting Hazard Analysis Identifying hazards, assessing risks, and determining preventive measures.
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Determining Critical Control Points (CCPs) Decision trees, CCP identification, and control measures.
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Establishing Critical Limits Defining measurable limits for safety and compliance.
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Monitoring Procedures Methods for monitoring CCPs and ensuring control.
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Corrective Actions and Verification Steps to take when deviations occur and verifying system effectiveness.
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Documentation and Record Keeping Maintaining audit‑ready HACCP records and compliance documentation.
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Builds competence in HACCP principles and application
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Enhances compliance with Codex Alimentarius, HACCP, and UK/EU food safety legislation
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Strengthens skills in hazard analysis, CCP monitoring, and corrective actions
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Provides tools for effective documentation and audit‑readiness
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Offers recognized certification to support careers in food safety and compliance
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Food handlers and supervisors in catering, retail, and manufacturing
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Quality assurance and compliance officers
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Production and processing staff involved in HACCP systems
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Individuals seeking to progress into food safety management roles
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Assessment Type: Written exam + case study exercise
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Format: MCQs, short answers, and HACCP plan analysis
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Total Questions: 40 theory + 1 case study
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Passing Score: 70%
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Duration: 1 day (6–8 hours total)
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Certification: Level 2 Award in Principles of HACCP (PHCP)
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