INTRODUCTION TO HACCP LEVEL 2
Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.
Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.
Who is this course for?
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 if a critical limit is breached.
Module 1: Key Definitions
Module 2: Microbiological Hazards and Controls
Module 3: Chemical Hazards and Controls
Module 4: Allergens and Avoiding Cross-Contamination
Module 5: Physical Hazards and Controls
Module 6: Prerequisite Programmes
Module 7: Implementation of HACCP
Module 8: 7 Principles of Hazard Control in Practice
*The course duration is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions
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