HACCP is a way of managing food Safety hazards by looking closely at what could go wrong and what risks there are to food safety
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Understanding HACCP Level 2
Hazard Analysis Critical Control Point
Meets current UK and EU legal requirements for food handlers
The HACCP Level 2 course has been developed by food safety professionals for food business operators, managers, supervisors and handlers. It gives an understanding of the Seven Principles of HACCP to enable them to implement an effective food management system.
This course matches all major training organisations level 2 syllabus and meets or exceed all current UK and EU requirements for managing food safety.
Basic level of English
A 30 minute assessment is taken at the end of the day.
Assessment consists of 30 multiple choice questions.
Successful candidates will need to achieve 80% or more.
On successful completion of the course, you will receive a digital Understanding HACCP Level 2 certificate from OnSite-24/7 (laminated certificates and in-house certificates with your company logo displayed are available upon request
Introduction to HACCP.
This introductory section will explain the origins and benefits of HACCP , the key terms, the legislation and law enforcement.
7 HACCP Principles
Learners will learn about; Conducting hazard analysis, Establishing control point, Establish critical limit, Monitoring, Corrective action, Verification, Record keeping.
Food Safety Hazards
Learners will learn and gain an understanding about the different contaminations and hazards to food and the control measures that can be used.
HACCP prerequisite requirements
Learners will learn about the importance of personal hygiene and the effects of poor hygiene standards. This section also covers; Food handler responsibilities, hand hygiene and correct washing procedures, protective clothing, general health, cuts, infections and sores. The use of cleaning and disinfection chemicals and agents.
Creating and using HACCP
Learners will learn and gain an understanding about the steps to be completed prior to implementing a HACCP system. How to pick an HACCP team, the reasons for and how to complete flowcharts and diagrams.
Monitoring and verification
Learners will learn about the ways food businesses can monitor the different identified hazards to food, the corrective actions and the verification process. The importance of maintaining and monitoring records and product test results. Reviewing HACCP plans and customer complaints.