Introduction to HACCP - Level 2
Training
Online
Description
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Type
Training
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Level
Intermediate
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Methodology
Online
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Duration
Flexible
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Start date
Different dates available
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Online campus
Yes
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Delivery of study materials
Yes
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Support service
Yes
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Virtual classes
Yes
HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which 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 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. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It 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 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.
Facilities
Location
Start date
Start date
About this course
Microbiological Hazards, Microbiological Controls, Chemical Hazards and Controls, Allergens, Cross-Contamination, Physical Hazards, Prerequisite Programmes, HACCP, Principles of Hazard Control in Practice, Food Hygiene, Food Safety
Certificate of attendance/completion
Reviews
Subjects
- Contamination
- Food safety
- Hazards
- Physical
- Controls
- Physical Hazards
- CHEMICAL
- Microbiological
- Chemical hazards
- Hazards and Controls
Course programme
Recommended System Requirements: Operating System: Windows 7+ or Mac OSX (10.8+) Browser: A modern and up to date web browser, Video: Up to date video drivers, Memory: 1Gb+ RAM, Additional Software: Flash Player 10+ Download Speed: Broadband (3Mb+)
Introduction to HACCP - Level 2