Hazard Analysis and Critical Control Point (HACCP) is a food hygiene and safety management system that all food businesses must implement to prevent food contamination. All those who handle and prepare food must have excellent knowledge of this system in order to ensure a high standard of service and professionalism.
The Introduction to HACCP Level 2 course explores the seven fundamental principles of HACCP that every food professional must know, taking you through key risk and quality control procedures. You will learn how to identify microbiological hazards and chemical hazards in the workplace, gain an understanding of food intolerances and allergens, and much more.
Highlights of the Introduction to HACCP Level 2 :
The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.
You are taught through a combination of
Upon successful completion, you will qualify for the UK and internationally-recognised certificate and you can choose to make your achievement formal by obtaining your PDF Certificate at a cost of £9 and Hardcopy Certificate for £15.
This level 2 training course is ideal for those who work in the food, catering or hospitality sector who are responsible for preparing or serving food. To provide you with ease of access, this course is designed for both part-time and full-time students. You can become accredited in just 20/30 hours, with the freedom to study at your own pace.
On successful completion of this course, you will have the fundamental skills to progress to the Level 3 course and will be fully equipped to implement and manage a HACCP system in the workplace that complies with the Food Safety Act and other key legislation. Professions in this field include:
Introduction to HACCP Level 2 | 01:20:00 | ||
Introduction to HACCP Level 2 | |||
Module 1: Key Definitions | |||
Module 2: Microbiological Hazards and Controls | |||
Module 3: Chemical Hazards and Controls | |||
Module 4: Allergens and Avoiding Cross-Contamination | |||
Module 5: Physical Hazards and Controls | |||
Module 6: Prerequisite Programmes | |||
Module 7: Implementation of HACCP | |||
Module 8: 7 Principles of Hazard Control in Practice |