HACCP Level 2

Course details

Course Overview

It is a legal requirement that all catering, manufacturing, and retail businesses comply with The European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs. The Hazard Analysis and Critical Control Point is a food safety management system that is essential to all businesses that serve food and beverages, from hotels to restaurants and hospitals.

This Level 2 HACCP Training Course is designed to introduce you to food hygiene legislation and the seven principles of HAACP. You'll also learn how to implement a HAACP system within the workplace, putting into practice key safety control measures.

By the end of the HACCP Level 2 course, you'll have a sound understanding of the basics of food safety management, how to prevent and identify food safety hazards and how to maintain an excellent standard of service and a healthy working environment for all.

Who Should Take the Course

The European Regulation (EC) No 852/2004 on the Hygiene and Sanitation of Foodstuffs declares that all food businesses in the EU must implement a food safety management system based on the Codex HACCP principles.

This Level 2 HACCP Training is perfect for business owners and employees working at all levels within the food business. This course is also highly suggested for learners who haven't previously taken any Food Safety and Hygiene course or have no knowledge of HACCP principles.

Content

HACCP Level 2 is divided into 6 accessible, interactive modules and includes an assessment at the end.

• Introduction to HACCP - Introduction to HACCP, what is HACCP?, why do we need HACCP? case study, key terms, what the law says, what does this mean for my business, key pieces of legislation, enforcement of food safety legislation, resources.

 

• Food Safety - Microbiological Hazards Part 1 - Microbiological hazards, topics to be covered, top ten causes of food poisoning, preventing outbreaks of food poisoning, what does this mean for a food-handler? low-risk foods, controlling temperature, how to control bacteria with time.

 

• Food Safety - Microbiological Hazards Part 2 - Raw food and bacteria, cross-contamination, pathogenic bacteria, food poisoning bacteria, illness linked to poor food hygiene, common foodborne disease, viral contamination, food spoilage, food preservation, preventing microbiological contamination.

 

• Food Safety Allergenic, Chemical & Physical Hazards HACCP Training C - Allergenic, chemical & physical hazards, allergenic contamination, food intolerance, controlling allergic contamination, anaphylactic shock, allergen laws, chemical hazards, controlling chemical contamination, physical hazards, physical contamination, types of physical contamination, controlling physical contamination.

 

• HACCP Prerequisites & Preliminary Steps - HACCP prerequisites & preliminary steps, prerequisites, how to create a HACCP, how to carry out a HACCP study, the 5 preliminary steps of HACCP.

 

• The Seven HACCP Principles - The seven HACCP principles, principle 1: hazard analysis, principle 2: critical control point identification, principle 3: establishment of critical limits, principle 4: Establish critical control point monitoring requirements, principle 5: Establish corrective actions, principle 6: establish record-keeping procedures, principle 7: Establish verification procedures, creating HACCP system.

Course Curriculum

•  Module 01: Introduction to HACCP and Legislation
•  Module 02: Food Safety Microbiological Hazards
•  Module 03: Food Safety: Allergenic, Chemical & Physical Hazards
•  Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System
•  Module 5: The Seven HACCP Principles Explained

Learning Outcomes

By the end of the course learners will be able to demonstrate that they can:

• Understand how to create an effective HACCP system to ensure your staff or customers don't suffer from your food.
• Explore how important food safety is and the laws that govern it.
• Identify the various types of hazards and contaminations which your food business must avoid.
• Discover how to create a strong HACCP team.
• Learn how to review your HACCP plan, evaluating its strengths and weaknesses, and updating if necessary.
• Recognize why a good HACCP system is absolutely necessary for a functioning and clean food business.

Assessment

At the end of the HACCP Level 2, there will be an online assessment, which you will need to pass to complete the course. All this is included in the one-time fee you paid for the course itself. Updated on 30 August, 2021