Course Description
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
Modules Covered
- 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
Accreditation
The Introduction to HACCP Level 2 E-Learning course has gained accreditation from prestigious industry bodies; The Institute of Hospitality, IIRSM, Gatehouse Awards & CPD. This accreditation ensures that individuals seeking to demonstrate ongoing professional development can utilise this course for that purpose.
Our IIRSM & CPD approved courses are owned by VideoTile Learning Ltd and distributed under licence.
Benefits
- Industry Recognition: Endorsed by reputable industry bodies such as The Institute of Hospitality, IIRSM, Gatehouse Awards & CPD, this course holds recognition for meeting high standards of quality and professionalism.
- Continuous Professional Development (CPD): CPD approval ensures that individuals striving to demonstrate their commitment to ongoing professional development can utilise this course effectively.
- Flexibility: Online training offers flexibility, allowing candidates to progress through the modules at their preferred pace and convenience. This adaptability enables them to integrate training seamlessly into their busy schedules, balancing work and personal commitments effectively.
- Efficiency: Structured online modules optimize the learning process, enabling participants to acquire essential knowledge efficiently. The streamlined format enhances comprehension and retention, ensuring effective learning outcomes.
- Cost-Effectiveness: Online training eliminates the need for costly travel and venue expenses associated with traditional training methods, providing a more economical option without compromising quality. This cost-effectiveness saves valuable resources for both individuals and organisations.
Eligibility
This online Introduction to HACCP Level 2 E-Learning course targets individuals employed in the food industry. It is available for individual purchase or can be proposed to businesses seeking comprehensive training for their entire staff.
