RSPH Level 2 Understanding HACCP

The RSPH Level 2 Award in Understanding HACCP qualification requirements and the fundamentals of a Hazard Analysis Critical Control Point (HACCP)-based system are covered in this online course. Many employees working in the food industry (manufacturing, catering, and retail) will need to understand these concepts.

A food safety method called Hazard Analysis and Critical Control Point (HACCP) assists companies in maintaining the safety and hygienic conditions of the food they manufacture. Every manager, supervisor, and team leader who oversees the efficient and secure operation of a kitchen should be able to assemble and execute a HACCP-based system.

The HACCP concepts that all kitchens that produce and serve food to customers—and meat in particular—need to be aware of are covered in the Level 2 Award in Understanding HACCP. It will equip students with the knowledge and self-assurance to set up procedures to ensure that their food is prepared effectively and securely. This course provides a clear and efficient introduction to the HACCP principle and teaches how to create legally compliant food preparation methods.

Our instructors created the course with the goal of making learning interesting, simple, and painless. In a similar vein, the educational content is interactive, divided into digestible chunks, and designed to be as adaptable as possible to accommodate your hectic schedule!