It is crucial for anyone working in the food industry that they are aware of HACCP guidelines and how this food management system works. HACCP (Hazard Analysis and Critical Control Points) is recognised by EU law as being the accepted safety standard for food production. So a catering workforce will need to learn all of the accompanying principles.
This Level 2 HACCP training course is specifically designed to teach food handlers all the principles of the system. It will give you the knowledge as to how best comply with food hygiene rules and create a clean, productive workplace. It also covers the requisite information on how food can be kept safe from biological infection and other hazards.
By the end of the course, you’ll have an excellent understanding of the principles of HACCP and how to protect your customers from any harmful contaminants. You’ll also learn how to keep food fresh and safe from spoilage.
Who should take the course
This comprehensive course is ideal for individuals who are directly responsible for handling and storing food for consumption. This would include those that work in:
- Restaurant and cafes
- Catering and hospitality
- School and work kitchens
- Food stalls
- Butchers and supermarkets
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Furthermore, this Level 2 HACCP Training course is endorsed by the Institute of Hospitality ensuring quality content that teaches industry standards and best practices.
This course is audited and approved by Environmental Health Officers. The course modules have been independently reviewed and are verified as containing the essential knowledge to achieve the level of training described.
By the end of the course learners will be able to demonstrate that they can:
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
This is the introductory module which will introduce learners with the HACCP system and their fundamental principles. The critical pieces of legislation regarding food safety and the enforcement of those legislations will also be discussed throughout this module. Another essential part of this module is the definition of key terms related to HACCP and food safety.
Module 2 will focus on microbiological hazards and food poisoning. This module will go on by discussing the various causes of food poisoning and the prevention methods, common food poisoning bacteria and diseases caused by them, and the prevention of microbiological contamination.
In this 3rd module, we’ll look at all the potential allergenic, chemical & physical hazards that can compromise food safety and learn how to minimise contamination. The allergen laws will also be discussed in this module.
This module is focused on the HACCP system. You’ll get to know about the HACCP prerequisites and the examples of prerequisites. We’ll discuss the five preliminary steps of HACCP and teach the learners on how to create a HACCP system
This final module will explore each of the seven main principles of the HACCP system. Having thoroughly explored these steps will enable you to carry out a comprehensive HACCP. The learners will also become familiar with the codex decision tree tool in this module.