AOSH UK Level 2 Award in HACCP-based Food Safety System in Manufacturing

This AOSH UK Level 2 qualification is a two-unit programme typically delivered through a 2-day training course (16 hours), assessed via multiple-choice questions, and valid for three years from the date of award.

• AOSH UK internationally recognised certification

• 2-day training course (16 guided learning hours)

• Assessment through multiple-choice questions (MCQ)

• Certificate valid for three years

• Delivered through AOSH UK approved training centres (ATCs)

• Free assessment materials and documentation provided with registration

The AOSH UK Level 2 Award in HACCP-based Food Safety System in Manufacturing is a two-unit qualification that provides essential knowledge on workplace and personal hygiene and product safety. It enables candidates to gain a sound understanding of Hazard Analysis and Critical Control Points (HACCP) based food safety management systems used in food manufacturing environments.

• Two-unit qualification covering hygiene and HACCP principles

• Focuses on workplace and personal hygiene and product safety

• Covers HACCP-based food safety management systems in manufacturing

• Teaches effective cleaning and sanitation methods

• Addresses management responsibility and food safety legislation

• Builds competence in identifying and controlling food safety hazards

Upon completion of this course, learners will have developed knowledge and understanding across key areas of personal hygiene, workplace hygiene, product safety, and HACCP-based food safety management systems in manufacturing.

• Understand how individuals can take personal responsibility for food safety

• Understand the importance of keeping yourself clean and hygienic in a food handling environment

• Understand how working areas are kept clean and hygienic

• Understand the importance of keeping products safe in a manufacturing environment

• Know the purpose and structure of a HACCP-based food safety management system

• Identify the features and terminology of HACCP and basic HACCP principles

This qualification is designed for those working or preparing to work in food manufacturing businesses where a food safety management system based on HACCP principles is implemented.

• Food handlers working in manufacturing environments

• Production operatives in food processing and manufacturing facilities

• New employees entering the food manufacturing industry

• Staff responsible for maintaining hygiene standards in food production

• Workers in food packaging, storage, and distribution operations

• Anyone seeking to understand HACCP-based food safety systems in manufacturing

There are no formal entry requirements for this qualification. It is recommended that learners have a basic understanding of English and numeracy to engage with the course content and assessment.

• No formal prior qualifications required

• Basic understanding of English and numeracy recommended

This qualification is assessed by multiple-choice questions (MCQ) for theory and underpinning knowledge. To be awarded this qualification, the learner must achieve a percentage pass in the MCQ paper.

• Multiple-choice question (MCQ) examination

• Covers theory and underpinning knowledge from both units

• Learners must achieve a required percentage pass mark

• Assessment administered through AOSH UK approved training centres

Successful completion of this qualification provides a foundation for further study in food safety management at higher levels.

• AOSH UK Level 3 Award in Food Safety Supervision for Manufacturing

• AOSH UK Level 3 Award in Food Safety Supervision for Catering

• AOSH UK Level 4 Award in Food Safety Management for Manufacturing

• AOSH UK Level 4 Award in Managing Food Safety in Catering