Course Outline
This HACCP Level 2 course is divided into 6 easy to follow modules includes a multiple choice test at the end:
- Introduction to HACCP
- Food Safety Hazards
- Principles and Prerequisites
- Creating a HACCP System
- The 7 Principles: Hazard Analysis and Control Measures
- The 7 Principles: Monitoring and Verification
Target Audience
This Level 2 HACCP course is ideal for all employees within a food business regardless of level. The course will provide a comprehensive introduction to HACCP and learners will understand the steps required to implement the system within their business.
Learning Objectives
By the end of the course you will understand how the 7 HACCP principles can be implemented:
- Explain the importance of HACCP systems and the background of food safety management.
- Understand the legal requirements pertaining to HACCP and food safety
- Develop the essential hygiene prerequisites as foundations for effective HACCP.
- Recite the seven principles of HACCP.
- Understand the importance of having effective prerequisites in place before implementing a HACCP system.
- Understand what's involved in setting up a HACCP system and the importance of continually monitoring the system.
- Develop a HACCP plan:
- Carry out hazard analysis and defining control measures
- Identify critical control points (CCPs)
- Control CCPs - limits, monitoring and corrective action
