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.
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.
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.
|Course||Module Number||Module Name||Pass % Required|
|Introduction to HACCP Level 2||1||Key Definitions||70|
|Introduction to HACCP Level 2||2||Microbiological Hazards and Controls||70|
|Introduction to HACCP Level 2||3||Chemical Hazards and Controls||70|
|Introduction to HACCP Level 2||4||Allergens and Avoiding Cross-Contamination||70|
|Introduction to HACCP Level 2||5||Physical Hazards and Controls||70|
|Introduction to HACCP Level 2||6||Prerequisite Programmes||70|
|Introduction to HACCP Level 2||7||Implementation of HACCP||70|
|Introduction to HACCP Level 2||8||The 7 Principles of Hazard Control in Practice||70|
Recommended System Requirements:
- Browser: Up to date web browser
- Video: Up to date video drivers
- Memory: 1Gb+ RAM
- Download Speed: Broadband (3Mb+)
(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).