HACCP Principles – Level 2

Overview

HACCP are principles that should be applied for food safety management systems to identify and eliminate food safety hazards. To learn the importance of the principles of HACCP the HACCP Principles – Level 2 course will give learners the necessary skills and knowledge on the importance of applying HACCP principles where food is being prepared or handled. The course enables enables learners to develop an understanding of the HACCP principles and to ensure it is effectively implemented in food manufacturing and food related businesses.

The HACCP Principles – Level 2 course will discuss key topics  on understanding hazards and controls in food safety management system, preparation of controls for food safety hazards, conducting a hazard analysis and identifying critical control measures, applying HACCP based systems and implementing monitoring procedures and corrective actions.

Whether you are in catering, retail or manufacturing the HACCP Principles – Level 2 course is comprehensive and provides insight to learners on HACCP principles and how to apply it where food is being prepared, cooked and handled within the food establishments.

COURSE CURRICULUM
1: Introduction
1.1 Explain the concept of HACCP
1.2 Define the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety
1.3 State the benefits of a HACCP based food safety management system
1.4 State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply
2: Hazards and controls
2.1 Identify the four contamination hazards (microbial, physical, chemical and allergenic)
2.2 State the implications of failing to control them
2.3 Identify typical controls for food safety hazards
3: Preparation
3.1 Outline the pre-requisites for HACCP
3.2 Explain the role of the HACCP team
3.3 Identify the hazards to included in a HACCP plan
3.4 Describe a product and its intended use
3.5 Produce a process flow diagram
3.6 Confirm process flow diagrams on site
4: Implementation
4.1 Conduct a hazard analysis and identify critical control measures
4.2 Determine critical control points
4.3 Establish critical limits
4.4 Create a system to monitor the control of critical control points
4.5 Decide the corrective action to take when monitoring indicates that a critical control point is not under control
5: Recording and reviewing
5.1 Explain how to verify that a HACCP based system is working effectively
5.2 Identify when a HACCP based system needs to be reviewed
5.3 Identify appropriate documentation and record keeping required in a HACCP based system
6: Applying HACCP based systems
6.1 Describe a food handler’s responsibilities within a HACCP based system
6.2 Identify the steps in a process where hazards can put the safety of food at risk
6.3 Implement monitoring procedures and corrective actions to control food safety hazards
7: Consolidation and forms

What will I learn?

• Gain a clear understanding of the HACCP principles and how to apply them in the necessary settings.
• Learn the benefits of HACCP based food safety management system.
• Learn how to become a safer and more effective food service employee.
• Learn how to identify contamination hazards and how to prevent them.
• Understand the responsibilities of the food handlers.
• Identify the steps where the hazards can put the safety of food at risk and apply the proper protocols.

Access Duration

The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course.  The course is self-paced and you can complete it in stages, revisiting the lectures at any time.

Who is this Course aimed at?

• Professionals in the food industry production, research and development
• Business owners and entrepreneurs
• Management who need to understand the HACCP methodology

Method of Assessment

At the end of the HACCP Principles – Level 2 you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.

Certification

Those who successfully complete the course will be awarded the Level 2 Certificate in HACCP Principles by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.

Awarding Body

CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all. 

Other Benefits

• Written and designed by the industry’s finest expert instructors with over 15 years of experience
• Repeat and rewind all your lectures and enjoy a personalised learning experience
• Gain access to quality video tutorials
• Unlimited 12 months access from anywhere, anytime
• Save time and money on travel
• Learn at your convenience and leisure
• Eligible for a NUS discount card
• Free Career Support Service
• 25% Discount on personal Statement and covering letter writing service
• Free Access to Over 150 courses for 2 days (48 hours)
• Free access to course before you purchase (For selected courses only)