Who’s it for?
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 how to avoid cross-contamination in the food chain. It will 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.
Introduction to HACCP Level 2:
- Key Definitions
- Microbiological Hazards and Controls
- Chemical Hazards and Controls
- Allergens and Avoiding Cross-Contamination
- Physical Hazards and Controls
- Prerequisite Programmes
- Implementation of HACCP
- The 7 Principles of Hazard Control in Practice
80 minutes (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).
Introduction to HACCP Level 2 – Approval Body CPD
Introduction to HACCP Level 2 Course Investment:
£42 per delegate. You can test trial Module 1 for FREE what is not to like!
We offer a Multiple Buy Discounts Scheme when purchasing 5 or more or find out about our exciting Unlimited Packages for further Information.
In house Group Bookings available we cover ALL of the UK however, Devon/Somerset/Dorset and Cornwall are our key areas.
Please Call 01392 420004 for a quotation.