The principles of Hazard Analysis Critical Control Point (HACCP) underpin food safety management systems globally, and form the basis for standards and schemes such as ISO 22000 and GFSI-recognised Schemes. This Level 2 HACCP course will enable food businesses to train staff on these principles, in preparation for their joining a HACCP team, or to underpin their knowledge of food safety management systems.
How will I benefit?
After completing the course, learners will be able to:
- Define HACCP and explain why it was developed
- Identify the different hazards in food production
- Explain the concept and practice of prerequisite programs for HACCP
- Describe each of the 12 steps of HACCP
- Explain the process of reviewing the HACCP plan
- Identify legislation relating to HACCP
Who should attend?
This course is an ideal introduction to HACCP, in particular for any staff joining a HACCP team on site including:
- Production and operations
- Engineering
- Purchasing and supply
- Distribution
What will I learn?
The course modules cover:
- HACCP – what it is and why it was developed
- Benefits of implementing a HACCP system
- Different types of hazards in food production
- Prerequisite programs for HACCP
- The 12 steps of HACCP
- Reviewing the HACCP plan
What's included?
On successful completion, receive a digital Level 2 HACCP certificate, available immediately.
