Introduction to HACCP Level 2

Introduction to HACCP Level 2

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.

Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing.

Target Audience

Employers, supervisors and all food handlers preparing raw and high care foods

Course Aims

This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross- contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached.

Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.

Assessments

There are 8 modules to complete this course

Certification

Upon successful completion of this course, supported by CPD, a certificate of completion can be downloaded to be added to your training record.

Course Duration

80 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

Suggested Progression on Completion

Classroom based level 3 award in Supervising Food Safety and Level 3 Award in HACCP

Course Fees

£35.00 per licence. Discounts are available for purchases of 15 or more licences.

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