HACCP (Level 2)

The Hazard Analysis and Critical Control Point (HACCP) course is an essential requirement of many roles in the food services sector. In this industry there are a number of risks and as a professional it is your responsibility to understand these risks and how to control or reduce them. This course will teach you everything you need to know about HACCP procedures including developing working practices, reducing risk and handling food safely.

During this course you will learn about each stage of the HACCP food safety system and identify common food safety hazards and the skills that help you prevent food contamination. The material will also cover relevant legislation including requirements relating to workplaces in England, Wales and Scotland.

The Level 2 HACCP course is divided into six easy to follow units including;

An Introduction to HACCP – Within this introductory section, you will learn the basics of the HACCP system including key terminology, history of the legislation and legal requirements in the food services sector.

Types of Contamination – The second module of this course will address the main areas of contamination including allergens, chemical and bacteria contaminants and managing food related illnesses. You will learn the difference between microbial, physical, chemical and allergenic contamination sources and how you can reduce the risk of contamination in your day to day activities.

Assessment Procedures – This module will provide you with an overview of what is known as a pre-requisite programme. You will learn what these are, find out the different types of pre-requisite programmes and understand how to carry out comprehensive workplace assessments.

Formulating a HACCP system – This module will cover the 7 principles of the HACCP system and the benefits of analysing risk as well as how to develop a skilled HACCP team to coordinate food safety strategies and compliance.

HACCP Control – Within this section you will learn about critical control points and why they are important when preparing and serving food. You will also learn how to develop a decision tree and identify critical limits to minimise risk.

Maintenance and ongoing management – The final module of the HACCP course will    cover delivering remedial action where issues are identified and you will explore the benefits of conducting workplace audits as well as understanding how to implement procedures to take corrective action where required.