HACCP Level 2

Wishlist Share
Share Course
Page Link
Share On Social Media

What Will You Learn?

  • What is HACCP? HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to identifying, evaluating, and controlling food safety hazards. The primary goal of HACCP is to ensure that food products are safe for consumption by identifying potential hazards throughout the food production process and implementing measures to control these hazards. HACCP is internationally recognized and widely used in the food industry as a preventive approach to food safety. Instead of relying solely on end-product testing, HACCP focuses on preventing hazards from occurring in the first place, thereby minimizing risks to consumers.
  • The 12 Steps of HACCP: The HACCP system consists of twelve key steps, which are: Conduct a Hazard Analysis, Identify Critical Control Points (CCPs), Establish Critical Limits, Monitor CCPs, Establish Corrective Actions, Verify the HACCP System, Establish Documentation and Record Keeping, Establish Procedures for Verification, Establish Documentation and Record Keeping, Establish Procedures for Verification, Establish Documentation and Record Keeping, Establish Procedures for Verification.
  • The audience that would benefit from HACCP training includes all employees involved in the food industry, including food manufacturers, processors, distributors, retailers, and food service establishments. Compliance with HACCP principles is legally required for any organization in the UK that produces, handles, sells, or distributes consumable products. Therefore, individuals working in food production, quality assurance, food safety, and regulatory compliance would particularly benefit from this training to ensure they understand how to implement HACCP principles effectively.

Course Content

HACCP Level 2

Student Ratings & Reviews

No Review Yet
No Review Yet

Want to receive push notifications for all major on-site activities?