This online Introduction to HACCP Level 2 online E-Learning course is aimed at anyone working within the food industry and can be sold to individuals or pitched to businesses who might want to put all of their staff through the training.
 
HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system used to identify, evaluate, and control hazards that are significant for food safety. Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing.
 
This online Introduction to HACCP Level 2 E-Learning 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.
 
The Introduction to HACCP level 2 online course will show you how to determine control points and how to avoid cross-contamination in the food chain. The Introduction to HACCP Level 2 course will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached. Towards the end of the Introduction to HACCP Level 2 online course,  all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process. * Approved by leading industry bodies: The Institute of Hospitality, IIRSM, Gatehouse Awards & CPD. Duration 80 mins * 
 
- Introduction to HACCP Level 2 Course Modules - 
Key Definitions
Microbiological Hazards and Controls
Chemical Hazards and Controls
Allergens and Avoiding Cross-Contamination
Physical Hazards and Controls
Prerequisite Programmes
Implementation of HACCP
The 7 Principles of Hazard Control in Practice
 
- Related Courses - 
Level 2 Food Safety – Catering
Level 2 Food Safety – Retail
Level 2 Food Safety – Manufacturing
Achieving Food Hygiene Rating Level 5
Supervising Food Safety Level 3
Allergen Awareness