Highfield Level 2 Award in HACCP for Food Manufacturing (RQF) 603-2196-9

Highfield Level 2 Award in HACCP for Food Manufacturing (RQF) 2 Contents Introduction ................................................................................................................................ 3 Key facts ..................................................................................................................................... 3 Qualification overview and objective ........................................................................................... 3 Entry requirements...................................................................................................................... 3 Geographical coverage ................................................................................................................ 3 Tutor requirements ..................................................................................................................... 4 Reasonable adjustments and special considerations..................................................................... 5 ID requirements .......................................................................................................................... 5 Progression opportunities............................................................................................................ 5 Useful websites ........................................................................................................................... 5 Recommended training materials ................................................................................................ 5 Appendix 1: Qualification structure.............................................................................................. 6 Appendix 2: Qualification content................................................................................................ 7 Indicative Content ....................................................................................................................... 8 Appendix 2: Sample assessment material................................................................................... 10