HACCP Principles and Application Level 2

Programme Summary

Develop practical understanding of HACCP principles and their application within an established food safety plan. Participants connect product hazards with process controls, monitoring instructions and corrective responses. Guided exercises build confidence in reading a plan, recognising weak records and supporting verification activities, providing a useful progression for food employees preparing to contribute to a HACCP team.

Training Objectives

1 Explain HACCP principles and supporting hygiene controls; 2 Connect process hazards with preventive control measures; 3 Strengthen monitoring and deviation response understanding; 4 Improve recognition of reliable HACCP evidence; 5 Prepare learners for effective HACCP team participation.

Learning Outcomes

1 Interpret a product description and process flow; 2 Identify plausible hazards at selected process steps; 3 Explain the purpose of stated critical controls; 4 Complete monitoring and deviation records accurately; 5 Recommend questions for a HACCP plan review.

Target Audience

Production Supervisors; HACCP Team Members; Quality Assistants; Food Safety Coordinators; Catering Supervisors.

Target Industries

Food Manufacturing; Beverage Production; Central Kitchens; Food Retail; Food Distribution.

Course Contents

• Module 1 HACCP Principles and Practical Purpose: Preventive control and consumer protection; Seven principles and implementation sequence; Management support and team responsibilities.
• Module 2 Prerequisites and Process Information: Essential hygiene and operating conditions; Product description and intended consumers; Process flows and onsite confirmation.
• Module 3 Recognising Food Safety Hazards: Biological chemical physical and allergen hazards; Hazards from ingredients processes and handling; Severity likelihood and evidence limitations.
• Module 4 Control Measures and Critical Points: Controls appropriate to identified hazards; Critical points and justified decision logic; Critical limits and supporting scientific evidence.
• Module 5 Monitoring and Operational Records: What how when and who monitors; Records timing accuracy and traceability; Responding to missing or unreliable observations.
• Module 6 Deviations and Corrective Responses: Stop contain and report deviations; Affected product identification and segregation; Correction causes and prevention of recurrence.
• Module 7 Verification Validation and Review: Different purposes of validation and verification; Routine record review and observation; Changes requiring plan reassessment.
• Module 8 HACCP Team Support Exercise: Interpret a supplied plan extract; Evaluate records and identify weaknesses; Present practical review questions and actions.

Assessment

• 40 single best answer questions, including applied scenarios; one mark per question.
• 60 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied reference sheets permitted; messaging, internet searches and external AI assistance prohibited.
• Individual applied assessment (30 minutes): Evaluate an existing HACCP plan extract and monitoring records; identify control weaknesses, complete a deviation record and recommend proportionate verification questions.
• Assessment criteria: Accurate hazard and control interpretation; Appropriate handling of deviations and affected food; Clear evidence based review recommendations.
• Pass each component separately: 30/40 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Do not accept critical limit deviations without affected product control and escalation.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed TQCSI course achievement; the level indicates programme progression and does not imply equivalence to an external qualification framework.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

222

Total teaching hoursTotal teaching hoursTotal teaching hours

12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Basic food hygiene knowledge and familiarity with routine food handling are recommended.Basic food hygiene knowledge and familiarity with routine food handling are recommended.Basic food hygiene knowledge and familiarity with routine food handling are recommended.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Complete a 30 minute food hazards diagnostic and review a simple product description and process flow.Complete a 30 minute food hazards diagnostic and review a simple product description and process flow.Complete a 30 minute food hazards diagnostic and review a simple product description and process flow.

End of course assessmentEnd of course assessmentEnd of course assessment

40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.