The Level 2 Award in Understanding HACCP for the meat industry course is an accredited course for those working within meat industries.
The objective of the qualification is to cover the principles of HACCP that are relevant to all meat plant operatives and for learners to develop an understanding of these principles.
This qualification introduces the concept of HACCP for meat and enables the learner to develop an understanding of all pre-requisite control, monitoring and corrective action procedures for which they may be directly responsible in order to ensure effective food safety in a meat establishment.
Individuals who are monitoring or responsible for a CCP in their role in their workplace must receive adequate training in HACCP.
Qualification Description
The objective of the RSPH Level 2 Award in Understanding HACCP for the Meat Industries to cover the principles of HACCP that are relevant to all meat plant operatives and for learners to develop an understanding of these principles. The qualification was developed in response to the 2018 review of the meat cutting plants and cold storage sector by the Food Standards Agency and Food Standards Scotland. The qualification will enable all personnel to understand their roles and responsibilities in relation to HACCP in meat plants.
This qualification introduces the concept of HACCP for meat and enables the learner to develop an understanding of all pre-requisite control, monitoring and corrective action procedures for which they maybe directly responsible in order to ensure effective food safetyin a meat establishment.
Who is this qualification for?
The qualification was developed in response to the 2018 review of the meat cutting plants and cold storage sector by the Food Standards Agency and Food Standards Scotland.
The qualification will enable all personnel to understand their roles and responsibilities in relation to HACCP in meat plants.
Who needs this qualification?
Anyone involved in the implementation and maintenance of HACCP-based systems and those who are, or intend to become members of HACCP teams.
Why is this training important?
This qualification meets the requirement under EU legislation for training on the application of HACCP principles. It will help food handlers in a catering, manufacturing or retail setting to understand the principles and purpose of HACCP and be able to apply it correctly in their own workplace.
Learning outcomes
- Know the purpose of a HACCP system
- Identify the features and terminology of HACCP
- Learn how a HACCP system is applied in the workplace
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