ICTQual AB Level 2 Award in Principles of HACCP

The ICTQual AB Level 2 Award in Principles of HACCP is an intermediate qualification designed to develop a deeper and more practical understanding of hazard analysis and critical control points in food-related environments. It builds on basic HACCP knowledge and focuses on applying food safety principles in real workplace settings. The course supports compliance with food safety legislation and industry best practices across the food sector.

HACCP is a globally recognised system used to identify, assess, and control food safety hazards. This qualification introduces learners to the key stages involved in developing and maintaining an effective HACCP-based food safety management system. It is particularly relevant for those working in food production, catering, processing, and retail environments where food safety is a critical responsibility.

Throughout the course, learners develop skills in hazard identification, monitoring procedures, critical control points, corrective actions, and documentation practices. This knowledge helps learners actively support food safety systems in their workplace, reduce risks, and maintain hygiene standards. It also enables employers to ensure compliance, improve safety practices, and meet inspection and audit requirements effectively.

Course overview

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 16 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.
  • Language Proficiency: Learners should have basic English reading, writing, speaking, and comprehension skills to understand HACCP principles, course materials, and complete assessments effectively.

This qualification, the ICTQual AB Level 2 Award in Principles of HACCP, consists of 5 mandatory units.

  1. Overview of HACCP Principles and Legal Requirements
  2. Conducting Hazard Analysis and Risk Assessment
  3. Identifying and Monitoring Critical Control Points (CCPs)
  4. Implementing Corrective Actions and Verification Procedures
  5. Maintaining HACCP Documentation and Records

Learning Outcomes for the ICTQual AB Level 2 Award in Principles of HACCP

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.

  • 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

FAQS

This course is designed for learners working in food handling roles across catering, manufacturing, or retail sectors. It is suitable for those who are responsible for supporting food safety systems and who need a working understanding of HACCP principles and practices.

This course is ideal for food handlers, catering staff, retail workers, and individuals working in food production or processing environments. It is also suitable for learners who want to develop a stronger understanding of HACCP principles and food safety systems.

The ICTQual AB Level 2 Award in Principles of HACCP is a 2 days programme designed to be completed in full-time study over this period, with a focus on both theoretical learning and practical application.

ICTQual Level 2 Award in Principles of HACCP is offered in various formats, including online, in-person, or a combination of both. Learners can choose the format that best fits their schedule and learning preferences. But the final decision is made by ATC.

Yes, the ICTQual AB Level 2 Award in Principles of HACCP is an assessment-based qualification. Learners are required to complete mandatory assessments consisting of 100 multiple-choice questions (MCQs). A minimum score of 75% is required to successfully pass the assessments and achieve the qualification.