HABC Level 2 in HACCP Management for Food Manufacturing
Who is this qualification for?
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.
These include, be able to recognise and define common HACCP terms and state the principles of HACCP, must recognise the need for a systematic approach for food safety management, common food hazards and controls, the importance of identifying critical control points and the purpose of corrective action in HACCP.
The examination for this qualification contains 30 questions that must be completed within one hour. Successful learners will have to achieve a minimum pass mark of 66%.
HABC Level 3 Award in Managing Food Safety in Catering
HABC Level 3 in HACCP Management for Food Manufacturing (QCF)
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