HACCP Level 2
HACCP - Hazard Analysis and Critical Control Point - is the internationally recognised system at the heart of food safety management, and understanding how to implement it correctly is a legal requirement for food businesses in the UK. This Level 2 course explains the legislation underpinning HACCP, the benefits of a well-implemented system and how to work through all 12 steps to manage food safety hazards from production to consumption. Completed entirely online, it complements Food Safety and Hygiene Level 1 and Level 2 training.
• What is HACCP?
The principles behind Hazard Analysis and Critical Control Point, the legislation that requires its implementation in UK food businesses, and the benefits of a correctly applied HACCP system for food safety management.
• The 12 steps of HACCP
How to work through all 12 steps of the HACCP process - from assembling the HACCP team and describing the product, through hazard analysis and critical control point identification, to establishing monitoring procedures, corrective actions, verification and documentation.
• Assessment
Online knowledge checks completed throughout the course.
Online e-learning course delivered with interactive content and practical examples demonstrating how to implement HACCP principles and maintain a food safety management system. Allows completion at the learner's own pace.
Employees in the hospitality, retail, food production and distribution sectors who handle, produce or sell consumable products. Suitable with or without prior HACCP knowledge, though completion of Food Safety and Hygiene Level 1 or Level 2 is recommended beforehand.
Delegates should have completed Food Safety and Hygiene Level 1 or Level 2 training prior to attending, although this is not a formal requirement.