GSFIN Level 2 International Award in CODEX HACCP for Food Manufacturing (CPD)

Course Overview

This intermediate course expands on foundational HACCP knowledge, focusing on practical applications of CODEX HACCP principles in food manufacturing. Participants will deepen their understanding of hazard analysis, critical control points, and monitoring techniques essential for food safety compliance.

Learning Objectives:

By the end of the course, participants will be able to:

1. Understand intermediate CODEX HACCP principles.
2. Conduct basic hazard analysis for food safety.
3. Develop a simple HACCP plan structure.
4. Identify and establish CCPs within processes.
5. Create effective monitoring methods for CCPs.
6. Implement corrective actions for deviations.
7. Perform basic verification of HACCP procedures.
8. Maintain records to support compliance.
9. Apply HACCP for regulatory and audit readiness.
10. Develop a continuous improvement approach to HACCP.

Course Outcomes:

Participants will gain hands-on skills in HACCP planning and monitoring, enabling them to support food safety initiatives and regulatory compliance within food manufacturing settings.

Target Audience:

Entry-level industry professionals and students with foundational HACCP knowledge, including junior-level food safety officers, quality control staff, and manufacturing supervisors.

Prerequisites:

Completion of Level 1 HACCP or basic food safety training is recommended.

Course Content / Syllabus Outline:

1. Intermediate HACCP Principles
2. Hazard Analysis Basics
3. Creating a Simple HACCP Plan
4. Identifying and Establishing CCPs
5. Monitoring and Corrective Actions

Assessment and Evaluation Methods:

Assessment includes case studies, quizzes, a HACCP plan exercise, and an examination.

Certification / CPD Points:

Upon successful completion, participants earn a Level 2 CPD-certified certificate and CPD points.

Course Duration:

The course is 8 hours, including training sessions and assessments.