**Introduction – Level 2 Award in HACCP** The **Level 2 Award in HACCP (Hazard Analysis and Critical Control Points)** is designed to provide learners with a clear understanding of food safety management based on internationally recognized HACCP principles. This qualification explains how food safety hazards are identified, evaluated, and controlled throughout food production, catering, and handling processes. The course introduces the **seven principles of HACCP**, focusing on preventing biological, chemical, and physical hazards. It helps learners understand the importance of critical control points, monitoring procedures, corrective actions, and proper documentation to ensure safe food practices. This award is ideal for **food handlers, supervisors, catering staff, and food manufacturing employees** who are responsible for maintaining food safety standards. On completion, learners gain the knowledge needed to support effective HACCP systems and comply with food safety regulations confidently.