Introduction to HACCP Level 2

Introduction to HACCP Level 2

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CPD Units: 2
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.

Rather than being a reactive system, HACCP is pro-active. The focus is on 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’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.


Duration

80 minutes

Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions

Modules
Module Number Module Name Pass Required
1 Key Definitions 70%
2 Microbiological Hazards and Controls 70%
3 Chemical Hazards and Controls 70%
4 Allergens and Avoiding Cross-Contamination 70%
5 Physical Hazards and Controls 70%
6 Prerequisite Programmes 70%
7 Implementation of HACCP 70%
8 The 7 Principles of Hazard Control in Practice 70%
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