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Food Safety

International Level 2 Certificate in Principles of HACCP

Home / Qualifications / Food Safety
CourseFood Safety
LevelLevel 2
Topics20 topics
DeliveryApproved Training Centres

Course Overview

The Global OSHA International Level 2 Certificate in Principles of HACCP is an internationally recognized qualification designed to provide learners with a solid foundation in food safety management through the application of Hazard Analysis and Critical Control Points (HACCP) principles. The course equips participants with the knowledge and skills required to identify, evaluate, and control food safety hazards at all stages of the food production and handling process.

Emphasizing global standards and best practices, the program ensures compliance with international food safety regulations and builds competence in safeguarding public health. It is suitable for professionals in food manufacturing, catering, hospitality, and related industries seeking to strengthen their expertise in HACCP-based systems.

  1. Introduction to HACCP and Food Safety Principles
  2. Evolution and Importance of HACCP in Global Food Safety
  3. International Food Safety Standards and Regulations
  4. Understanding Biological, Chemical, and Physical Hazards
  5. Principles of Food Contamination and Control Measures
  6. Prerequisite Programs (PRPs) in Food Safety Management
  7. The Seven Principles of HACCP – Overview
  8. Conducting Hazard Analysis Effectively
  9. Identification of Critical Control Points (CCPs)
  10. Establishing Critical Limits for Food Safety Assurance
  11. Monitoring Procedures and Techniques at CCPs
  12. Corrective Actions in HACCP Systems
  13. Verification and Validation Processes in HACCP
  14. Documentation and Record-Keeping Requirements
  15. Roles and Responsibilities in HACCP Implementation
  16. Risk Assessment and Preventive Control Strategies
  17. Internal Audits and Continuous Improvement in HACCP
  18. HACCP in Catering, Hospitality, and Retail Sectors
  19. HACCP in Food Manufacturing and Processing Industries
  20. Integrating HACCP with ISO 22000 and Other Food Safety Standards
  • Food Safety Managers and Supervisors
  • Quality Assurance and Quality Control Professionals
  • Food Manufacturing and Processing Staff
  • Catering and Hospitality Professionals
  • Restaurant and Food Service Managers
  • Regulatory and Compliance Officers in Food Safety
  • Health and Safety Officers in the Food Industry
  • Food Safety Consultants and Trainers
  • Professionals seeking international certification in HACCP
  • Students and Graduates in Food Science and Technology

For Individuals

  • Gain a strong understanding of HACCP principles and their global application.
  • Build practical skills for identifying hazards and implementing controls in food handling environments.
  • Enhance career prospects in food safety, hospitality, and manufacturing sectors.
  • Obtain an internationally recognized certificate from Global OSHA.
  • Improve professional credibility by demonstrating competency in HACCP systems.

For Organizations

  • Strengthen compliance with international food safety regulations and standards.
  • Reduce risks of foodborne illness and contamination.
  • Foster a culture of proactive food safety and hygiene management.
  • Improve operational efficiency through structured HACCP systems.
  • Enhance brand reputation and customer trust by ensuring food safety assurance.

Assessment methods for the course include written exams, practical safety audits, case studies, and a comprehensive project, all designed to evaluate participants' proficiency in occupational safety and health. After studying the course material and passing module quizzes, students will take the course exam. The exam, consisting of multiple-choice questions from a broad question bank, assesses how well students understand the material.

Food Safety

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