Introduction to HACCP Level 2
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.
Course Info
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.
CPD Units – 2
How do I complete my course?
The First Step
Once you have found the course that you want to do, click the buy now button and you will be taken to our portal where you can complete your purchase, all major credit/debit cards are accepted.
The Second Step
Once you have completed the purchase, you will receive an email, telling you how to login to the e-learning portal. You will get a username and password to use.
The Third Step
You can then login to the portal and you will be able to complete your chosen course, once you have passed the course, you will be able to download and print your certificate straight away.
introduction to HACCP Level 2 modules
Pass Mark Required = 70%
- Key Definitions
- 2 Microbiological Hazards and Controls
- Chemical Hazards and Controls
- Allergens and Avoiding Cross-Contamination
- Physical Hazards and Controls
- Prerequisite Programmes
- Implementation of HACCP
- The 7 Principles of Hazard Control in Practice
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System Requirements
The minimum you need to get started
- Browser: Up to date web browser
- Video: Up to date video drivers
- Memory: 1Gb+ RAM
- Download Speed: Broadband (3Mb+)
- You can also use your phone or tablet
If you have any questions, no matter how big or small please do not hesitate to get in contact with us.
