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. 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.
Approved by CPD, Gatehouse Awards, Institute of Hospitality and IIRSM - Duration 80 mins* - £35.00
Aims of the Course
By the end of this course, you will be able to:
- Understand what is safe food and food safety management
- Know what HACCP is and how it plays a key role in food safety
- Understand how HACCP can improve business and the dangers of not applying the priciples
- Understand how to implement HACCP
- Know the 7 principles of HACCP
- Understand the basic concepts and methodology of HACCP
Who Should Take This Course
This course is suitable for anyone who works in a food or food-related business with responsibilities for maintaining food safety standards.
This course is also useful for those employed in food manufacturing, catering or retail sectors.
Course Content
| Module | Module Description |
| 1 | Key Definitions |
| 2 | Microbiological Hazards and Controls |
| 3 | Chemical Hazards and Controls |
| 4 | Allergens and Avoiding Cross-Contamination |
| 5 | Physical Hazards and Controls |
| 6 | Prerequisite Programmes |
| 7 | Implementation of HACCP |
| 8 | The 7 priciples of Hazard Control in Practice |
Assessment
You will be asked multiple choice questions throughout this course and must achieve a pass mark of 70%. The questions are marked automatically as you progress so you will know whether you have passed the section before moving on to the next.
Certification
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
Our Introduction to HACCP Level 2 course also is accredited by IIRSM, Gatehouse Awards and the Institute of Hospitality.
On successful completion of the course, you will be sent an electronic quality assured certificate. This can be used to provide evidence for compliance and audit.
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