International Level 2 Award in Principles of HACCP
The PIMS International Level 2 Award in Principles of HACCP introduces learners to a preventive and systematic approach to food safety. Hazard Analysis and Critical Control Point principles help food businesses...
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Program Overview
The PIMS International Level 2 Award in Principles of HACCP introduces learners to a preventive and systematic approach to food safety. Hazard Analysis and Critical Control Point principles help food businesses identify biological, chemical and physical hazards and establish controls before unsafe food reaches consumers.
The programme explains the seven principles of HACCP and shows how hazard analysis, Critical Control Points, monitoring, corrective action, verification and record keeping contribute to an effective food-safety management system.
What You'll Learn
- Conducting a food-safety hazard analysis
- Identifying Critical Control Points (CCPs)
- Establishing critical limits
- Developing monitoring procedures
- Establishing corrective actions
- Developing documentation and record-keeping procedures
- Establishing verification procedures
Empowering professionals with knowledge, practical understanding and stronger workplace skills.
PIMSWho Should Attend?
- Restaurant managers and supervisors
- Food-production personnel
- Farmers and agricultural workers
- Chefs and kitchen personnel
- Food handlers
- Food-service employees
- Individuals responsible for food hygiene and food safety
Key Benefits
After completing this PIMS HACCP course, learners should be better prepared to:
- Recognise biological, chemical and physical food hazards
- Understand and apply the seven principles of HACCP
- Identify Critical Control Points within food operations
- Establish monitoring and corrective-action procedures
- Improve food preparation, handling and storage controls
- Support implementation and maintenance of HACCP systems
- Strengthen food-safety awareness within their organisation
Assessment & Evaluation
Learners may take the PIMS course examination after completing the learning material and required module quizzes.
- The examination is open book and must be completed within 2 hours.
- A minimum score of 65% is required to pass.
- Learners who do not pass may attempt the examination again.
- A maximum of three examination attempts is permitted within a 48-hour period.
- After three unsuccessful attempts, learners must wait 48 hours before another attempt.
- Once the examination has been passed, it cannot be retaken solely to obtain a higher score.
Start Your Professional Learning Journey.
Contact PIMS for information about International Level 2 Award in Principles of HACCP, training schedules and enrollment.
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