Introduction To HACCP Level 2 Online Training

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Introduction To HACCP Level 2

This online Introduction to HACCP Level 2 E-Learning course is designed for individuals working in the food industry. It is suitable for individuals or businesses who wish to provide training for their employees.

Approved by Approved by CPD, Gatehouse Awards, Institute of Hospitality & IIRSM – Duration 80 mins

£23.95 +VAT

(bulk discounts available here )

Introduction To HACCP Level 2 Online Training Course

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Introduction To HACCP Level 2 Online Course

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 that are significant for food safety.

Instead of being a reactive system, HACCP is proactive. The focus is on the prevention of hazards rather than relying mainly on end-product testing.

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 will show you how to determine control points and how to avoid cross-contamination in the food chain. Additionally, it will cover some of the control measures that can be taken along with how to address a problem if 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 seeing how the 7 principles of HACCP are integrated into the whole process.

Introduction To HACCP Level 2 Online Training Course

Introduction to HACCP Level 2 Online Training provides numerous benefits for learners. It offers a comprehensive understanding of Hazard Analysis and Critical Control Points (HACCP) principles, ensuring effective food safety management. This course equips individuals with the necessary skills and knowledge to identify and prevent potential hazards in food production. By successfully completing this training, participants will be well-prepared to implement HACCP plans and contribute to the overall safety and quality of food handling processes.

By taking the course online, learners can benefit from the convenience and flexibility of accessing the material at their own pace and convenience. They can also review the content multiple times to enhance their understanding and retention.

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