CIEH Level 2 Award in Principles of HACCPThe CIEH Level 2 Award in Principles of HACCP is designed for those working orpreparing to work in food businesses where a food safety management systembased on Codex HACCP principles is implemented.

It will help anyone in a catering or manufacturing setting, where food is prepared,cooked and handled to understand the principles and purpose of HACCP and to beable to apply it correctly in their own workplace.

Outline programme:Successful completion of the training programme and assessment will enablecandidates to develop knowledge and understanding of: • the purpose of a HACCP system • the features and terminology of HACCP • how a HACCP system is applied in the workplace

Duration: one-day programmeAssessment method: Multiple-choice examination (30 questions)QCF units: A/601/2631Level: 2Pre-requisite: NoneRecommended progression: CIEH Level 3 Award in HACCP for FoodManufacturing/in Catering

AL-YOUSEF HYGIENE & PUBLIC HEALTHTel: (962-6) 5833577 - 5833576Fax:(962-6) 5833578 info@foodsafety.jo www.foodsafety.jo

A Introduction to food safety managementCandidates should understand the purpose and importance of HACCP-based food safety management systems and be able to:

i De�ne the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety.

ii Describe the nature and variety of food safety hazards and the implications of failing to control them.

iii Describe typical controls for food safety hazards.

iv Outline the 12-step HACCP system.

v State the legal requirements for food businesses to adopt a food safety management system based on the Codex principles of HACCP and the consequences if they fail to comply.

vi State the bene�ts of a HACCP-based food safety management system in a food business.

B Developing HACCP-based systemsCandidates should understand how a HACCP-based food safety management system is developed and be able to:

i Outline the prerequisites for HACCP.

ii Explain the role of the HACCP team.

iii State the importance of identifying the scope of hazards to be included in the HACCP plan.

iv State the importance of describing the product and its intended use.

v Explain the relevance of producing a process �ow diagram and the importance of its on-site con�rmation.

C The principles of Codex HACCPCandidates should understand how a HACCP-based food safety management system is implemented in the workplace and be able to:

i Outline the following principles of Codex HACCP:

• conducting a hazard analysis and identifying control measures

• determining critical control points

• establishing critical limits

• establishing a system to monitor the control of critical control points

• establishing the corrective action to take when monitoring indicates that a particular critical point is not under control.

ii Describe the procedures required to verify that a HACCP-based system is working e�ectively and identify when it should be reviewed.

iii Identify appropriate documentation and record keeping required in a HACCP-based system.

D Applying HACCP-based systemsCandidates should understand how a HACCP-based food safety management system is applied in the workplace and be able to:

i Describe a food handler’s responsibilities within a HACCP-based system, including:

• identifying the steps in a process where hazards can put the safety of food at risk, and

• implementing monitoring procedures and corrective actions to control food safety hazards.

CIEH Level 2 Award in Principles of HACCPSyllabus