ICTQual AB Level 2 Award in Principles of HACCP
The ICTQual AB Level 2 Award in Principles of HACCP is a structured intermediate qualification designed to provide learners with a deeper and more practical understanding of hazard analysis and critical control points (HACCP) within food-related environments. Building on the foundations introduced at Level 1, this course focuses on the application of HACCP principles in real-world settings and supports compliance with current food safety legislation and industry best practice.
HACCP is a globally recognized system for managing food safety risks. The ICTQual AB Level 2 Award introduces learners to the essential steps involved in developing, implementing, and maintaining an effective HACCP-based food safety management system. This course is particularly relevant to those working in food production, catering, processing, or retail environments where food safety is a legal and operational priority.
Throughout the course, learners gain insight into hazard identification, critical control points, monitoring procedures, corrective actions, and proper documentation. This knowledge is essential for maintaining safe food operations and for meeting inspection and audit requirements.
This qualification helps learners take an active role in maintaining food safety standards in their workplace. It strengthens their ability to contribute to HACCP-based systems and supports regulatory compliance. Employers benefit from having trained individuals who understand the importance of monitoring safety procedures, minimizing risks, and maintaining food hygiene standards.
This course is suitable for learners working in food preparation, processing, catering, or retail roles where understanding and supporting HACCP procedures is required. It is ideal for those who are responsible for maintaining food safety systems or supporting the development of food safety practices within their teams.
The ICTQual AB Level 2 Award in Principles of HACCP equips learners with the essential tools to identify, monitor, and manage food safety hazards in the workplace. Through practical learning and structured guidance, this course strengthens understanding of food safety systems and promotes a proactive approach to hazard prevention across the food industry. It is a valuable qualification for anyone aiming to uphold food safety standards and support long-term compliance within their organization.
Level 2 Award in Principles of HACCP
To enroll in the ICTQual AB Level 2 Award in Principles of HACCP, learners must meet the following requirements:
- Minimum Age: Learners must be at least 14 years of age at the time of enrolment.
- Educational Background: There are no formal academic qualifications required. However, a basic understanding of written and spoken English is recommended to support effective learning and participation.
- Experience: While prior experience is not mandatory, it is beneficial for learners to have completed a Level 1 food safety or HACCP course, or to have some background in food handling, catering, or food production environments.
These entry requirements are designed to provide accessibility while ensuring learners can successfully engage with and apply the course material.
This qualification, the ICTQual AB Level 2 Award in Principles of HACCP, consists of 5 mandatory units.
- Overview of HACCP Principles and Legal Requirements
- Conducting Hazard Analysis and Risk Assessment
- Identifying and Monitoring Critical Control Points (CCPs)
- Implementing Corrective Actions and Verification Procedures
- Maintaining HACCP Documentation and Records
Here are the learning outcomes for each study unit:
Overview of HACCP Principles and Legal Requirements
- Understand the purpose and principles of HACCP in food safety management
- Explain the legal responsibilities related to HACCP implementation in food businesses
- Identify the benefits of HACCP systems for food safety and consumer protection
- Recognise the role of regulatory authorities in enforcing food safety standards
Conducting Hazard Analysis and Risk Assessment
- Identify common biological, chemical, and physical food hazards
- Understand the steps involved in conducting a hazard analysis
- Assess the likelihood and severity of identified food safety risks
- Prioritise hazards for control within a HACCP plan
Identifying and Monitoring Critical Control Points (CCPs)
- Define the term ‘Critical Control Point’ and its role in a HACCP system
- Determine CCPs within a food process and assign appropriate critical limits
- Develop procedures to monitor CCPs effectively
- Recognise deviations and take timely actions to maintain food safety
Implementing Corrective Actions and Verification Procedures
- Understand the importance of corrective actions when control measures fail
- Apply appropriate corrective steps to restore process control
- Explain verification methods to ensure HACCP systems are functioning as intended
- Support ongoing evaluation and improvement of food safety systems
Maintaining HACCP Documentation and Records
- Identify key types of records required to support a HACCP system
- Understand the importance of accurate and up-to-date documentation
- Maintain records to demonstrate legal compliance and system effectiveness
- Use documentation to support audits, inspections, and continuous improvement
The ICTQual AB Level 2 Award in Principles of HACCP is an important qualification for individuals working in food safety roles across catering, retail, or manufacturing environments. It equips learners with the essential knowledge to support and maintain HACCP-based systems and meet industry regulatory requirements. Upon successful completion, learners are well-positioned to continue their professional development and advance into more specialized or supervisory roles within the food industry.
Progression Pathways:
- ICTQual AB Level 3 Certificate in Principles of HACCP – for advanced knowledge in developing and managing HACCP systems at supervisory or management level
- Advanced food hygiene and safety qualifications – to broaden understanding of wider food safety practices and compliance
- HACCP auditing and inspection training – to support internal auditing processes and quality assurance roles
- Specialised training in allergen control, food labelling, and traceability systems
- Leadership and team supervision programmes – to build management skills in food production or retail operations
- Career pathways into quality control, food safety compliance, or food safety management positions
This progression ensures that learners continue to strengthen their professional competencies, increase their career opportunities, and contribute to maintaining high food safety standards in their workplace.