Introduction to HACCP Training - Level 2

Course Description

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.

Introduction to HACCP Training - Level 2

Course Information

Course Number Course Validity Course Duration Course Assessment Course Accreditation Course Approvals
VEL0204.5-80 minutesFormal (multiple choice)Institute of Hospitality, IIRSM, Gatehouse Awards & CPD-

Course Modules

Module No. Module Name Pass % Required
1Key Definitions70
2Microbiological Hazards and Controls70
3Chemical Hazards and Controls70
4Allergens and Avoiding Cross-Contamination70
5Physical Hazards and Controls70
6Prerequisite Programmes70
7Implementation of HACCP70
8The 7 Principles of Hazard Control in Practice70

Course Downloads

System Requirements

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