Name: Introduction to HACCP Level 2
Price: 30 GBP
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Curriculum

This Introduction To HACCP Level 2 course is designed to provide food handlers and those who work in the catering, restaurant or hospitality industry with an in-depth understanding of best practice procedures to prevent cross-contamination in the workplace.

Hazard Analysis and Critical Control Point is a food safety management system that is used to identify, minimise and prevent hazards in the workplace. It is a legal requirement for all managers, waiting and kitchen staff to have an understanding of how to avoid cross-contamination in the food chain.

Through this course, you will learn step-by-step how to implement and monitor an effective HACCP system in the workplace, taking you through the different types of food hazards, food allergens and hazard control best practice.

Sneak Peek of Level 2 HACCP Training

Course Demo

Who should take the Introduction To HACCP Level 2 Course

This comprehensive Introduction To HACCP Level 2 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

Certification

Once you’ve successfully completed your Introduction To HACCP Level 2, 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 Introduction To HACCP Level 2 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.

Learning Outcomes

By the end of the course learners will be able to demonstrate that they can:

Understand the key concepts of food management systems and follow them.
Describe the 7 principles of HACCP.
Maintain a good level of food hygiene in their workplace.
Identify the potential health risks that may occur when handling or preparing food.
Show knowledge of previous food poisoning incidents in the UK and what was learnt from them.

Assessment

At the end of the Introduction To HACCP Level 2, 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.

Course Curriculum

Module 01: Introduction to HACCP and Legislation

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 02: Food Safety Microbiological Hazards

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.

Module 03: Food Safety: Allergenic, Chemical & Physical Hazards

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.

Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System

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

Module 05: The Seven HACCP Principles Explained

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.

Course Curriculum

Module 01: Introduction to HACCP and Legislation
	Module 01: Introduction to HACCP and Legislation	00:30:00
Module 02: Food Safety Microbiological Hazards
	Module 02: Food Safety Microbiological Hazards	00:45:00
Module 03: Food Safety: Allergenic, Chemical & Physical Hazards
	Module 03: Food Safety: Allergenic, Chemical & Physical Hazards	00:25:00
Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System
	Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System	00:20:00
Module 05: The Seven HACCP Principles Explained
	Module 05: The Seven HACCP Principles Explained	00:40:00