Level 2 HACCP Training
Level 2 HACCP Training
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1 Year Access 
Level 2
14 Students -
3 hours, 9 minutes
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Overview
All Food Manufacturing Enterprises Are Required By Law To Have An Adequate Food Safety Management System In Place. This Level 2 HACCP For Manufacturing Course Will Introduce Learners To The Hazard Analysis And Critical Control Points Management System And Will Assist You In Understanding How To Comply With The Law, Work Safely And Efficiently, And What Each Critical Phase Of The HACCP Implementation Process Comprises.
Learners Will Have A Clear Grasp Of Why HACCP Is Necessary, How The 7 HACCP Principles May Be Implemented, And What Can Be Done To Ensure That The Food Handled In Their Business Remains Safe For The Consumer By The End Of The Course.
You Can Also Check Our Food Safety Course Training.
What you'll learn
By The End Of This Course, Learners Will:
- Know Food Hygiene Legislation And Recognise Why HACCP Is Relevant.
- Understand The Main Categories Of Food Safety Hazards.
- Be Aware Of The Seven Principles Of HACCP.
- Understand The Importance Of Having Effective Prerequisites In Place Before Implementing A HACCP System.
- Understand What's Involved In Setting Up A HACCP System.
- Know More About Identifying Food Safety Hazards And Their Appropriate Control Measures.
- Understand The Importance Of Continually Monitoring The HACCP System.
Certification
After completing this course's assessment, you will be eligible for:
- A CPD QS accredited Certificate from One Education.
The CPD QS Accredited Certificate Is Available In PDF Format, At The Cost Of £9, Or A Hard Copy Can Be Sent To You Via Post, At The Cost Of £15.
Who Should Take This Course?
This Certified Online Training Is Ideal For People Working In Positions Such As, But Not Limited To:
- Food Handler
- Maintenance / Engineer
- Quality Control Technician
- Warehouse Operative
- Factory Worker
Key Features
Level 2 Hazard Analysis And Critical Control Points Is An Intermediate Stage In The Implementation Of A Food Safety Management System. Here Are The Key Features Of Level 2 HACCP:
- Hazard Analysis
- Identification Of Critical Control Points
- Establishing Critical Limits
- Monitoring Procedures
- Collective Action
- Documentation And Training
- Verification And Validation
Why Study This Course?
Studying Level 2 H A C C P Has Its Analysis And Critical Control Points Is Important For The Learners In The Food Industry To Gain A Dipper Understanding Of Food Safety Management. It Provides A More Detailed Framework For Identifying And Controlling Food Safety Hazards
By Starting Level 2 HACCP The Learners Will Be Able To Know How To Analyse Potential Hazards Identified Critical Control Points Established Critical Limits Monitor Processes Take Corrective Action With Necessary.
This Knowledge Helps Enhance Food Safety Practices And Share The Production Of Safe And High-Quality Food Products.
Frequently Asked Questions
Yes, Upon Successful Completion Of This Course And Meeting Assessment Requirements, Learners Will Receive A Level 2 HACCP Course Completion Certificate. This Certificate Will Validate Knowledge And Competence In Food Safety Practices.
You Will Be Able To Gather Knowledge About Food Safety Including Hazard Analysis, Critical Control Points And Preventive Measures. Also How To Handle Risk Managment.
Course Curriculum
| Level 2 HACCP Training | |||
| Module 01: Introduction to HACCP and Legislation | 00:22:00 | ||
| Module 02: Food Safety Microbiological Hazards | 00:45:00 | ||
| Module 03: Food Safety_ Allergenic, Chemical _ Physical Hazards | 00:22:00 | ||
| Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System | 00:20:00 | ||
| Module 05: The Seven HACCP Principles Explained | 00:40:00 | ||
| Mock Exam | |||
| Mock Exam – Level 2 HACCP Training | 00:20:00 | ||
| Final Exam | |||
| Final Exam – Level 2 HACCP Training | 00:20:00 | ||
With a team of industry professionals producing and delivering our course content, you can be sure the skills and knowledge you learn are applicable to your career aspirations, whether that’s in management, administration or beyond.
