About Course
Introduction to HACCP Level 2 Overview:
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HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognized food safety management system used to identify, evaluate, and control hazards that 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.
This online Introduction to HACCP Level 2 E-Learning course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analyzing some of the key hazards. The Introduction to HACCP level 2 online course will show you how to determine control points and how to avoid cross-contamination in the food chain. The Introduction to HACCP Level 2 course 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 Introduction to HACCP Level 2 online 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.
Introduction to HACCP Level 2 Target Audience
This online Introduction to HACCP Level 2 online E-Learning course is aimed at anyone working within the food industry and can be sold to individuals or pitched to businesses who might want to put all of their staff through the training.
Introduction to HACCP Level 2 Advantages
The Introduction to HACCP Level 2 E-Learning course is approved by leading industry bodies: The Institute of Hospitality, IIRSM, Gatehouse Awards & CPD, meaning that this course can be used by those that need to prove they are continually developing themselves.
Online training is flexible, efficient and cost effective meaning the candidate can progress through the modules at their own pace and in their own time, so they can fit the training in around their work and personal life
Introduction to HACCP Level 2 Course Modules
Key Definitions
Microbiological Hazards and Controls
Chemical Hazards and Controls
Allergens and Avoiding Cross-Contamination
Physical Hazards and Controls
Prerequisite Programmed
Implementation of HACCP
The 7 Principles of Hazard Control in Practice
Course Content
Lesson
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Draft Lesson 1
01:14 -
Draft Lesson 2
01:14
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