Description
Course content
- Introduction to HACCP – what is HACCP? Key terms, legislation, benefits of HACCP and enforcing the law.
- Food Safety Hazards – how contamination applies to HACCP, physical, chemical, microbial and allergenic contamination and cross contamination.
- Principles and Prerequisites – the 7 principles, examples of prerequisites, effective prerequisites and assessing prerequisites.
- Creating a HACCP System – the basics of HACCP, creating a HACCP team, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram.
- The 7 Principles: Hazard Analysis and Control Measures – the 7 principles of HACCP, hazard analysis, determining critical control points, the codex decision tree and establishing critical limits.
- The 7 Principles: Monitoring and Verification – monitoring critical control points, establishing corrective actions, establishing verification procedures, reviewing the HACCP plan and record keeping.
Who would benefit
This Level 2 HACCP course is suitable for employees at all levels within a food business.
It’s recommended that learners who have not previously taken a Level 2 Food Safety and Hygiene course do so alongside this Level 2 HACCP training. Food business managers and supervisors should take the Level 3 HACCP course.
Certification and assessment
The online assessment is taken on completion of the training material. You will be asked 30 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don’t pass don’t worry! You can take the test as many times as you need with no extra charge.
