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.
Increased knowledge of food safety is now necessary for all staff working in food organizations, to demonstrate their commitment to building a mature culture of food safety.
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
This course is not a formal RQF food safety & hygiene qualification, the levels indicate the type of course so that businesses can choose whom it is suitable for.
Please note: The eLearning training lasts approximately 4-6 hours and is in English.
How will I benefit?
Convenient - courses are available 24/7 and you can learn at any time and from any place that suits you – you just need an internet connection
Learning pace - You can learn as fast or as slowly as you want to. You can also take breaks at any time in the course and pick up where you left off when you are ready to continue
Information retention - During the access period, you can go back and repeat parts or all the course to refresh and reinforce what you have learned
High-quality materials - Developed by top subject matter experts, course content is both detailed and engaging, with explanations, activities, and knowledge checks to enhance your learning
Who should attend?
This course is an ideal introduction to HACCP, in particular for any staff joining a HACCP team on site.
Job roles could include:
- Production and operations
- Engineering
- Purchasing and supply
- Distribution
What will I learn?
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
What is included?
On successful completion of the training, participants will receive an internationally recognized certificate
