ICTQual AB Level 2 Award in HACCP based Food Safety System
The ICTQual AB Level 2 Award in HACCP Based Food Safety System is a professionally recognized qualification designed to provide learners with a deeper understanding of food safety management practices. Building on foundational knowledge, this course focuses on the application of HACCP (Hazard Analysis and Critical Control Points) principles in real-world food environments, supporting both regulatory compliance and operational excellence.
This qualification is well-suited for individuals working in food handling, preparation, production, or supervision who are responsible for maintaining hygiene and safety standards. It is particularly relevant for those seeking to support or implement food safety systems within catering, hospitality, manufacturing, or institutional food services.
HACCP is a globally accepted methodology used to ensure food safety through preventive measures rather than reactive responses. The ICTQual AB Level 2 Award in HACCP Based Food Safety System introduces learners to each of the seven HACCP principles in greater detail, while also focusing on hazard identification, risk assessment, critical control points, and corrective action strategies.
Over three days, learners gain practical skills and structured knowledge to effectively contribute to the development, monitoring, and improvement of food safety systems in their workplace.
This qualification is ideal for learners working in food service, preparation, or production roles who have some responsibility for food safety procedures. It is also suitable for those aspiring to supervisory roles within kitchens, restaurants, manufacturing plants, or food supply chains.
Upon successful completion, learners can pursue the ICTQual AB Level 3 Certificate in HACCP Based Food Safety System, which offers advanced knowledge for management-level food safety responsibilities. Additional progression routes include qualifications in food hygiene, quality control, and internal auditing within the food industry.
The ICTQual AB Level 2 Award in HACCP Based Food Safety System is a crucial step for learners committed to maintaining high food safety standards. With a focus on practical application and regulatory understanding, this course supports career advancement while strengthening the overall safety culture in food-related workplaces.
Level 2 Award in HACCP based Food Safety System
To enroll in the Level 2 Award in HACCP based Food Safety System, learners must meet the following requirements:
- Minimum Age: Learners must be at least 14 years old at the time of enrolment.
- Educational Background: While no formal academic qualifications are required, learners should have basic literacy and numeracy skills to effectively understand course materials, complete written assessments, and interpret data relevant to food safety.
- Experience: Although prior experience is not mandatory, it is recommended that learners have a basic understanding of food hygiene or have previously completed a Level 1 food safety or HACCP-related qualification. This course is particularly suitable for those already working in food handling, preparation, or production roles who wish to deepen their knowledge of HACCP systems.
This qualification, the Level 2 Award in HACCP based Food Safety System, consists of 5 mandatory units.
- Fundamentals of HACCP and Its Role in Food Safety Management
- Identifying Biological, Chemical, and Physical Hazards in Food Operations
- Introduction to the Seven Principles of HACCP
- Monitoring Procedures and Corrective Actions
- Legal Responsibilities and Documentation in HACCP Systems
Here are the learning outcomes for each study unit:
Fundamentals of HACCP and Its Role in Food Safety Management
- Understand the purpose and benefits of implementing a HACCP-based food safety system
- Explain the role of HACCP in preventing food contamination and ensuring consumer protection
- Recognise the relationship between HACCP and other food safety management practices
Identifying Biological, Chemical, and Physical Hazards in Food Operations
- Identify common sources of biological, chemical, and physical food hazards
- Assess the potential impact of hazards on food safety in different stages of food operations
- Understand how to control and prevent hazards within food handling processes
Introduction to the Seven Principles of HACCP
- Explain each of the seven principles of HACCP and their application in the workplace
- Understand how to apply hazard analysis and identify critical control points
- Recognise the importance of critical limits, monitoring, verification, and record-keeping
Monitoring Procedures and Corrective Actions
- Describe effective monitoring techniques for critical control points
- Understand how to establish and follow corrective actions when deviations occur
- Recognise the importance of maintaining consistency in food safety procedures
Legal Responsibilities and Documentation in HACCP Systems
- Understand legal obligations relating to food safety and HACCP implementation
- Identify key documentation required to support a compliant HACCP system
- Recognise the importance of accurate record-keeping in food safety audits and inspections
Completing the ICTQual AB Level 2 Award in HACCP Based Food Safety System is a significant milestone for learners aiming to build a successful career in food safety, catering, or food manufacturing. This intermediate-level qualification equips learners with practical knowledge and skills to actively contribute to the implementation and monitoring of HACCP systems in real-world environments. It also enhances employability by demonstrating a solid understanding of food safety procedures aligned with international standards.
Progression Pathways:
- ICTQual AB Level 3 Certificate in HACCP Based Food Safety System for advanced knowledge and management-level responsibilities
- Qualifications in food safety auditing, quality assurance, or food hygiene supervision
- Roles such as food safety supervisor, HACCP coordinator, or quality control assistant
- Specialised training in risk assessment, food allergen management, and food safety culture development
- Professional development in high-risk sectors including food manufacturing, hospitality, healthcare catering, and institutional food service
- Further study in related areas such as food science, environmental health, or regulatory compliance
This qualification not only strengthens technical competence but also lays the foundation for continuous career advancement in food safety management and regulatory compliance across a broad range of industries.