Level 2 Award in Understanding HACCP

NCFM staff working in a factory

Key Information

Course Dates:

  • 25 April 2023
  • 13 July 2023


On the day of the course



Contact Information:

Tel: 01406 493000
Email: ncfm@lincoln.ac.uk

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Course Overview

Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly known system is the HACCP system (Hazard Analysis Critical Control Point). The aim of this course is to provide knowledge and understanding of the basic concepts and methodology of HACCP.

Course Dates

  • 25 April 2023
  • 13 July 2023


On the day of the course




The Need for a Hazard Analysis System, The Basic Principles and Terminology of HACCP, Relation of HACCP Principles to Practical Situations, Preparation of a HACCP Plan, Maintaining HACCP systems.


This one day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.


The exam is 30 minutes long and consists of 15 multiple choice questions. There are no mandatory pre-course qualification requirements for entry to the course. However it is strongly recommended that delegates have previously acquired a Level 2 Award in Food Safety qualification. Refreshment of this qualification is recommended at least every three years.