National Auditing and Training Ltd. 


HACCP (Hazard Analysis and Critical Control Point) helps food businesses review and improve how they handle food. It’s a proven system that ensures the food you produce is safe to eat. 
If your business serves food, you’re required by law to have a food safety management system based on HACCP. 
When you purchase any CIEH training course, you receive a set of in-depth training materials, including slides, activity sheets, textbooks and test sheets. 
CIEH Level 2 Foundation Certificate in HACCP 
This training programme covers the basic HACCP regulations on managing food safety. 
Who is this course for? 
Food operatives who need to support food safety management 
Employees within food retail premises handling food 
Course overview 
This course will develop your knowledge and raise awareness of food hazards. You will learn about analysing and controlling biological, chemical and physical hazards from production to handling and distribution. 
Key facts 
Introduction to food safety management 
Essential principles of HACCP and what you must do to ensure that food is safe to eat 
Candidates are assessed by an examination paper consisting of 25 multiple-choice questions (MCQs) to be completed in one hour under examination conditions 
Entry Guidance 
There are no prerequisites for completing the CIEH Level 2 Foundation Certificate in HACCP. However, CIEH recommends that candidates should have a minimum of Level 1 in literacy or equivalent to undertake this qualification. 
CIEH Level 3 Intermediate Certificate in HACCP 
This course enables managers and supervisors to develop their knowledge of food safety. 
Who is this course for? 
For supervisors and managers within catering, retail and manufacturing industries 
Course overview 
This course will ensure that you meet your legal obligations and minimise risks. 
Key facts 
Access excellent learning and development for supervisors and managers within food establishments 
Open opportunities to acquire a deeper understanding of food management legislation 
Find out how to monitor, evaluate and review processes and procedures such as dating and stock rotation 
Learn about food safety management based on codex principles and application of HACCP. 
The online assessment is taken on completion of the training material. You will be asked 45 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. 
For further information contact NAT LTD. 02830838267 or email info@natltd.co.uk 
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