HACCP Level 2 Training Course

HACCP Level 2 training covering hazard analysis, critical control points, and monitoring procedures aligned with Codex Alimentarius principles.

Course Title

HACCP Level 2

Course Duration

1 Day

Competency Assessment Criteria

Practical Assessment and Knowledge Assessment

Training Delivery Method

Classroom (Instructor-Led) or Online (Instructor-Led)

Service Coverage

Saudi Arabia - Bahrain - Kuwait - Philippines

Course Average Passing Rate

98%

Post Training Reporting

Post Training Report(s) + Candidate(s) Training Evaluation Forms

Certificate of Successful Completion

Certification is provided upon successful completion. The certificate can be verified through a QR-Code system.

Certification Provider

Tamkene Saudi Training Center - Approved by TVTC (Technical and Vocational Training Corporation)

Certificate Validity

2 Years (Extendable with additional training hours)

Instructors Languages

English / Arabic / Urdu / Hindi / Pashto

Training Services Design Methodology

ADDIE Training Design Methodology

Course Overview

This comprehensive HACCP Level 2 training course equips participants with essential knowledge and practical skills required for implementing Hazard Analysis and Critical Control Points systems, managing food safety hazards, and ensuring compliance with food safety regulations and standards. The course covers fundamental HACCP principles along with practical techniques for hazard identification, critical control point determination, monitoring procedures, corrective action implementation, and verification activities to enable food safety professionals to develop effective HACCP plans, control food safety hazards, and maintain safe food production environments.

Participants will learn to apply proven methodologies including Seven HACCP Principles, Hazard Analysis procedures, Critical Control Point determination, Critical Limits establishment, Monitoring Systems, and Verification Procedures to conduct comprehensive hazard analysis, establish effective control measures, implement monitoring systems, respond to deviations, and ensure food safety system effectiveness. This course combines theoretical concepts with practical applications and real-world case studies to ensure participants gain valuable skills applicable to their professional environment while emphasizing food safety culture, preventive approach, systematic implementation, and regulatory compliance.

Key Learning Objectives

Understand HACCP principles and food safety management concepts
Conduct comprehensive hazard analysis for food operations
Identify and determine critical control points effectively
Establish critical limits and monitoring procedures
Implement corrective actions and verification activities
Develop and maintain HACCP documentation
Apply HACCP principles to food production processes
Ensure compliance with food safety regulations and standards

Group Exercises

Hazard analysis practice including (identifying hazards for specific products, evaluating significance, determining control measures)
CCP determination exercise including (applying decision tree, identifying critical control points, establishing monitoring procedures)

Knowledge Assessment

Technical quizzes on HACCP concepts including (multiple-choice questions on seven principles, matching exercise for hazard types, CCP identification scenarios)
Scenario-based assessments including (analyzing food safety situations, recommending control measures, solving HACCP challenges)
Hazard analysis exercises including (identifying hazards in processes, evaluating risks, determining appropriate controls)
HACCP plan evaluation including (reviewing plan components, identifying gaps, assessing completeness)

Course Outline

1. Introduction to HACCP and Food Safety Management

HACCP definition including (systematic approach, preventive system, science-based methodology)
HACCP history and development including (Codex Alimentarius, international recognition, regulatory adoption)
Food safety importance including (public health protection, consumer confidence, legal compliance)
HACCP benefits including (hazard prevention, risk reduction, regulatory compliance, brand protection)
HACCP versus traditional inspection including (preventive approach, systematic control, risk-based focus)

2. Food Safety Hazards and Risk Assessment

Hazard types including (biological hazards, chemical hazards, physical hazards)
Biological hazards including (bacteria, viruses, parasites, pathogens, toxins)
Chemical hazards including (allergens, cleaning chemicals, pesticides, food additives)
Physical hazards including (glass, metal, plastic, stones, foreign objects)
Risk assessment including (likelihood determination, severity evaluation, risk prioritization)

3. The Seven HACCP Principles

Principle 1: Conduct Hazard Analysis including (hazard identification, significance determination, control measure identification)
Principle 2: Determine Critical Control Points including (CCP identification, decision tree application, control point establishment)
Principle 3: Establish Critical Limits including (limit setting, measurable criteria, validation)
Principle 4: Establish Monitoring Procedures including (monitoring methods, frequency, responsibility)
Principle 5: Establish Corrective Actions including (deviation response, product control, system correction)

4. HACCP Principles Continued and Documentation

Principle 6: Establish Verification Procedures including (system validation, monitoring verification, record review)
Principle 7: Establish Documentation and Record-Keeping including (HACCP plan, monitoring records, corrective action records)
HACCP documentation including (flow diagrams, hazard analysis, CCP determination, monitoring procedures)
Record-keeping requirements including (accuracy, completeness, retention, accessibility)
Document control including (version control, review, approval, distribution)

5. HACCP Plan Development and Implementation

Preliminary steps including (team assembly, product description, intended use, flow diagram, on-site verification)
HACCP team including (multidisciplinary approach, roles and responsibilities, competence requirements)
Hazard analysis conduct including (hazard identification, hazard evaluation, control measure determination)
CCP determination including (decision tree application, control point identification, justification)
Implementation planning including (training, resource allocation, communication, timeline)

6. Monitoring, Corrective Actions, and Verification

Monitoring procedures including (observation, measurement, testing, continuous monitoring, periodic checks)
Monitoring responsibility including (trained personnel, clear procedures, documentation requirements)
Corrective actions including (immediate action, root cause analysis, preventive measures, documentation)
Deviation management including (product disposition, process correction, system review)
Verification activities including (calibration, internal audits, product testing, record review, system validation)

7. Case Studies & Group Discussions

HACCP implementation success including (effective systems, hazard control, food safety improvement)
Food safety incidents including (outbreak examples, control failures, lessons learned)
Industry-specific HACCP applications including (manufacturing, catering, retail, processing)
Common HACCP challenges including (implementation barriers, monitoring issues, documentation problems)
The importance of proper training in developing effective HACCP implementation capabilities

Practical Assessment

HACCP plan development including (conducting hazard analysis for product or process, determining CCPs, establishing critical limits and monitoring procedures)
Corrective action demonstration including (responding to deviation scenario, implementing corrective measures, documenting actions appropriately)

Gained Core Technical Skills

Seven HACCP Principles including (hazard analysis, CCP determination, critical limits, monitoring, corrective actions, verification, documentation)
Hazard identification including (biological hazards, chemical hazards, physical hazards, significance evaluation)
Risk assessment including (likelihood evaluation, severity determination, risk prioritization)
CCP determination including (decision tree application, control point identification, justification)
Critical limits establishment including (limit setting, measurable criteria, validation)
Monitoring procedures including (monitoring methods, frequency determination, responsibility assignment)
Corrective actions including (deviation response, product control, root cause analysis, preventive measures)
Verification activities including (calibration, internal audits, record review, system validation)
HACCP documentation including (plan development, record-keeping, document control)
HACCP implementation including (team formation, preliminary steps, system deployment, continuous improvement)

Training Design Methodology