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Introduction to HACCP Level 2: Mastering Food Safety Management
Institute of Hospitality, IIRSM, Gatehouse Awards & CPD Approved
60 mins
35 + VAT per candidate
Tier 2 – Specialised Health & Safety Training
Understanding HACCP: The Cornerstone of Food Safety
Hazard Analysis and Critical Control Point (HACCP) is a globally recognized food safety management system, crucial for anyone involved in the food industry. This Level 2 course offers an in-depth understanding of HACCP, focusing on identifying, evaluating, and controlling food safety hazards.
Proactive Food Safety with HACCP
HACCP is a forward-thinking approach, emphasizing the prevention of hazards rather than relying solely on end-product testing. This proactive system ensures higher standards of food safety, essential for consumer protection and business sustainability.
Comprehensive Course Content
The “Introduction to HACCP Level 2” course covers:
- Key HACCP Terms and Concepts: A foundational understanding of terms and principles in food safety management.
- Identifying Critical Control Points (CCPs): Skills to determine CCPs in the food production and handling process.
- Hazard Analysis: Techniques to analyze key hazards in food safety, including biological, chemical, and physical risks.
- Preventing Cross-Contamination: Strategies to minimize cross-contamination risks throughout the food chain.
- Control Measures: An overview of effective control measures and corrective actions if critical limits are breached.
- Implementing HACCP: A step-by-step guide to implementing HACCP in a food business, aligning with the 7 principles of HACCP.
Learning Objectives
By completing this course, you will be able to:
- Comprehend the Core Elements of HACCP: Gain a thorough understanding of HACCP and its importance in the food industry.
- Identify and Manage Food Safety Hazards: Learn to recognize and control various hazards effectively.
- Implement HACCP Effectively: Acquire the skills to apply HACCP principles in real-world scenarios.
Course Structure
| Module Number | Module Name | Pask Mark |
| 1 | Key Definitions | 70% |
| 2 | Microbiological Hazards and Controls | 70% |
| 3 | Chemical Hazards and Controls | 70% |
| 4 | Allergens and Avoiding Cross-Contamination | 70% |
| 5 | Physical Hazards and Controls | 70% |
| 6 | Prerequisite Programmes | 70% |
| 7 | Implementation of HACCP | 70% |
| 8 | The 7 Principles of Hazard Control in Practice | 70% |
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