Introduction to HACCP Level 2

Introduction to HACCP Level 2

CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

Course Description:

HACCP, which stands for Hazard Analysis and Critical Control Point, is a globally recognized food safety management system designed to identify, evaluate, and control hazards that are significant for food safety. Unlike reactive systems, HACCP takes a proactive approach, focusing on hazard prevention rather than relying solely on end-product testing.

This course begins by explaining essential terminology before delving into the identification of critical control points and analysis of key hazards. Participants will learn how to establish control points and prevent cross-contamination throughout the food chain. The course covers various control measures and provides guidance on addressing breaches of critical limits. Towards the end, the course integrates all elements by guiding learners step-by-step through the implementation of HACCP, illustrating how the 7 principles of HACCP are applied throughout the process.

Course Modules:

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

Recommended System Requirements:

• Browser: Up-to-date web browser
• Video: Up-to-date video drivers
• Memory: 1GB+ RAM
• Download Speed: Broadband (3Mb+)

Duration: 80 minutes (based on video content; excludes loading and question-thinking time).

By completing this course, participants will acquire a comprehensive understanding of HACCP principles and practices, empowering them to contribute effectively to food safety management in their respective roles within the food industry.