The QualCert Level 2 Award in Implementation of HACCP Food Safety System in the Food Processing Industry builds upon foundational food safety principles, providing a more in-depth understanding of HACCP (Hazard Analysis and Critical Control Points) implementation. The QualCert Level 2 Award in Implementation of HACCP Food Safety System in the Food Processing Industry is designed for food industry professionals, including supervisors, quality control personnel, and individuals responsible for maintaining food safety standards in processing and catering environments.
Participants will learn how to identify potential hazards, establish critical control points, and implement monitoring procedures to ensure compliance with international food safety regulations. By gaining practical knowledge of HACCP principles, learners will be better equipped to contribute to a safe and hygienic food production process. The QualCert Level 2 Award in Implementation of HACCP Food Safety System in the Food Processing Industry expands on basic food safety concepts by exploring HACCP system implementation in greater detail. Participants will study food contamination risks, prevention methods, and regulatory requirements.
The QualCert Level 2 Award in Implementation of HACCP Food Safety System in the Food Processing Industry covers the process of hazard identification, risk assessment, and the application of control measures to prevent foodborne illnesses. Learners will also gain hands-on experience in developing and maintaining a HACCP plan, including establishing corrective actions and verification procedures. By the end of the QualCert Level 2 Award in Implementation of HACCP Food Safety System in the Food Processing Industry, participants will have the necessary skills to apply HACCP principles effectively in food processing operations, ensuring adherence to international food safety standards.
Course Contents of QualCert Level 2 Award in Implementation of HACCP Food Safety System in the Food Processing Industry:
The QualCert Level 2 Award in Implementation of HACCP Food Safety System in the Food Processing Industry offers 6 Credits, requiring a Total Qualification Time (TQT) of 16 hours, including 12 Guided Learning Hours (GLH). This level provides an intermediate understanding of HACCP principles with a focus on hazard identification and risk management.
| Unit Ref# | Unit Title | Credit | GLH | TQT |
| QC16020-1 | Principles of HACCP and Regulatory Requirements | 1 | 3 | 4 |
| QC16020-2 | Biological, Chemical, and Physical Hazards in Food Processing | 1 | 3 | 4 |
| QC16020-3 | Prerequisite Programs for HACCP Implementation | 2 | 3 | 4 |
| QC16020-4 | HACCP Documentation and Record Keeping | 2 | 3 | 4 |
Entry Requirements for the QualCert Level 2 Award in Implementation of HACCP Food Safety System in the Food Processing Industry:
To enroll in this course, applicants must meet the following requirements:
- Prior experience in food handling, processing, or catering (recommended but not mandatory).vestigation.
- Completion of the QualCert Level 1 Award in Implementation of HACCP Food Safety System or equivalent training.
- Basic knowledge of food safety principles and hygiene practices.
- Suitable for food industry professionals, including supervisors and quality control personnel.
- Applicants must be at least 18 years old.
- Basic proficiency in the language of instruction.
Learning Outcomes ofQualCert Level 2 Award in Implementation of HACCP Food Safety System in the Food Processing Industry:
Principles of HACCP and Regulatory Requirements
Upon completing this unit, learners will be able to:
- Understand the seven principles of HACCP and their application in food safety management.
- Explain the role of HACCP in preventing foodborne hazards and ensuring consumer safety.
- Identify key international and national food safety regulations and compliance requirements.
- Recognize the responsibilities of food businesses in implementing HACCP-based food safety systems.
Biological, Chemical, and Physical Hazards in Food Processing
Upon completing this unit, learners will be able to:
- Identify biological, chemical, and physical hazards that can compromise food safety.
- Understand sources of contamination and their impact on food processing and public health.
- Apply risk assessment techniques to evaluate potential hazards in food production.
- Implement control measures to minimize or eliminate food safety risks.
Prerequisite Programs for HACCP Implementation
Upon completing this unit, learners will be able to:
- Understand the importance of prerequisite programs (PRPs) in supporting HACCP implementation.
- Identify key PRPs such as good manufacturing practices (GMPs), sanitation, pest control, and personal hygiene.
- Establish effective prerequisite programs to create a safe food processing environment.
- Assess and maintain compliance with food safety standards through PRP monitoring.
HACCP Documentation and Record Keeping
Upon completing this unit, learners will be able to:
- Understand the significance of proper documentation in HACCP implementation.
- Identify essential HACCP records, including hazard analysis, monitoring logs, and corrective action reports.
- Develop and maintain accurate documentation to ensure regulatory compliance and audit readiness.
- Implement record-keeping procedures to support the verification and validation of HACCP plans.
The QualCert Level 2 Award in Implementation of HACCP Food Safety System in the Food Processing Industry is designed for:
- Food industry professionals responsible for food safety and hygiene.
- Supervisors and quality control personnel in food processing and catering.
- Individuals involved in food production, manufacturing, and handling.
- Small business owners and managers seeking to implement HACCP in their operations.
- Those who have completed Level 1 HACCP training and want to enhance their knowledge.
- Employees preparing for higher-level HACCP roles and responsibilities.