Name: HACCP Food Safety Level 2
Price: 20 GBP
Rating: 4.9 (18 reviews)

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Curriculum

HACCP Food Safety – Level 2 teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This HACCP Food Safety – Level 2 is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it.

To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.

The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this HACCP Food Safety – Level 2. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.

Certification

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 £5.99). 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.

Accreditation

All of our courses, including this HACCP Food Safety – Level 2, 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.

Course Curriculum

The detailed curriculum outline of our HACCP Food Safety – Level 2 is as follows:

1. Food Safety Hazards and Controls

1.1. Food Safety Hazards and Controls
1.1.1. Overview of Hazard Categories
1.1.2. Microbiological Contaminants and Risks
1.1.3. Chemical and Physical Contaminants
1.1.4. Allergen Management in Food Production
1.1.5. Basic Preventive and Control Measures

2. Core HACCP Principles

2.1. Core HACCP Principles
2.1.1. Conducting a Simple Hazard Analysis
2.1.2. Identifying Critical Control Points (CCPs)
2.1.3. Understanding Critical Limits
2.1.4. Monitoring CCPs in Practice
2.1.5. Implementing Corrective Actions

3. HACCP Plan Development Essentials

3.1. HACCP Plan Development Essentials
3.1.1. Building a HACCP Team
3.1.2. Describing Products and Usage
3.1.3. Constructing a Process Flow Diagram
3.1.4. Performing Basic Verification
3.1.5. Introduction to Record-Keeping

4. Prerequisite Food Safety Systems

4.1. Prerequisite Food Safety Systems
4.1.1. Cleaning, Sanitation, and Personal Hygiene
4.1.2. Supplier and Ingredient Control
4.1.3. Traceability, Labelling, and Recall Basics
4.1.4. Introduction to Training and SOPs
4.1.5. Handling and Storage Practices

Conclusion

Course Curriculum


Introduction
	Introduction	00:01:00
Food Safety Hazards and Controls
	1.1. Food Safety Hazards and Controls	00:01:00
	1.1.1. Overview of Hazard Categories	00:01:00
	1.1.2. Microbiological Contaminants and Risks	00:01:00
	1.1.3. Chemical and Physical Contaminants	00:01:00
	1.1.4. Allergen Management in Food Production	00:01:00
	1.1.5. Basic Preventive and Control Measures	00:01:00
Reading Materials
	Food Safety Hazards and Controls	00:00:00
Core HACCP Principles
	2.1. Core HACCP Principles	00:01:00
	2.1.1. Conducting a Simple Hazard Analysis	00:01:00
	2.1.2. Identifying Critical Control Points (CCPs)	00:01:00
	2.1.3. Understanding Critical Limits	00:01:00
	2.1.4. Monitoring CCPs in Practice	00:01:00
	2.1.5. Implementing Corrective Actions	00:01:00
Reading Materials
	Core HACCP Principles	00:00:00
HACCP Plan Development Essentials
	3.1. HACCP Plan Development Essentials	00:01:00
	3.1.1. Building a HACCP Team	00:01:00
	3.1.2 Describing Products and Usage	00:01:00
	3.1.4 Performing Basic Verification	00:01:00
	3.1.5. Introduction to Record-Keeping	00:01:00
Reading Materials
	HACCP Plan Development Essentials	00:00:00
Prerequisite Food Safety Systems
	4.1. Prerequisite Food Safety Systems	00:01:00
	4.1.1. Cleaning, Sanitation, and Personal Hygiene	00:01:00
	4.1.2. Supplier and Ingredient Control	00:01:00
	4.1.3. Traceability, Labelling, and Recall Basics	00:01:00
	4.1.4. Introduction to Training and SOPs	00:01:00
	4.1.5. Handling and Storage Practices	00:01:00
Reading Materials
	Prerequisite Food Safety Systems	00:00:00
Conclusion
	Conclusion	00:01:00