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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 analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also 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.
Suitable for anyone in the food industry, including production staff, quality assurance personnel and food safety auditors.
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.
This comprehensive course on Introduction to HAACP Level 2 is structured to cover the following essential topics:
The Introduction to HACCP Level 2 E-Learning course is approved by leading industry bodies: The Institute of Hospitality, IIRSM, Gatehouse Awards & CPD, meaning that this course can be used by those that need to prove they are continually developing themselves.
CPD, IIRSM, Institute of Hospitality, Gatehouse Awards
