HACCP, short for Hazard Analysis and Critical Control Point, is a globally acknowledged food safety management system designed to pinpoint, assess, and manage significant hazards related to food safety.
Unlike reactive systems, HACCP adopts a proactive approach, emphasising hazard prevention over reliance on end-product testing.
This online Introduction to HACCP Level 2 E-Learning course begins by elucidating key terms essential for comprehension. It then proceeds to identify critical control points and analyse key hazards. The course demonstrates techniques for determining control points and preventing cross-contamination in the food chain. Moreover, it covers control measures and offers guidance on addressing breaches in critical limits.
In the latter part of the Introduction to HACCP Level 2 online course, participants will be guided through the step-by-step implementation of HACCP. They will witness how the 7 principles of HACCP are seamlessly integrated into the entire process.
Course duration: 80 minutes