Level 2 HACCP Training
An important aspect of food safety is a successful food safety system, and anyone working in the food industry needs to be aware of how this system works. Businesses may use a system designed to meet their needs, but EU law requires that all food safety systems are based on the HACCP guidelines and so it is important that food staff understand them.
HACCP stands for Hazard Analysis and Critical Control Points, and is a seven-principle system designed to assess and address potential hazards in food industry workplaces. Employers can only show that they are qualified to fulfil their duties safely if their staff are trained in line with the seven principles of HACCP.
Our Level 2 HACCP Training course will help you and your staff get to grips with these important guidelines by teaching and sharing the information in a simple, engaging and comprehensive manner. It is designed to ensure that all food handlers will gain a deeper understanding of how best to comply with the HACCP food hygiene guidelines and will be able to confidently implement food safety practices in their workplace.
As they work through our course, learners will learn about all aspects of HACCP. They will be able to explain the need for a food safety system based on HACCP; how the HACCP principles are used to create a food safety system; how HACCP is applied to the type of food business you work in, and why procedures and documentation are needed to consistently produce safe food.
What legislation does this HACCP course cover?
The key legislation regarding HACCP is the EU food law, Regulation 852/2004, Article 5. It was introduced on 1st January 2006 making it mandatory that all food businesses both implement and maintain a permanent procedure based on the HACCP system.
This was first just a recommended procedure in the 1990s, but it was soon discovered that failure to implement these procedures could have disastrous consequences for both consumers and business. Therefore, following this law, businesses within the food industry need to put measures in place to protect consumers from unsafe food, and HACCP is considered the best way of achieving this.
Who should take this HACCP course and why?
Our HACCP course is directed toward anyone working in a role that involves the handling or preparation of food, and is suitable across all industries and sectors including manufacturing, catering, retail, packaging and distributions
Overall, it will ensure you gain the necessary understanding of food safety systems and how to implement them, all the while ensuring your business is compliant with Regulation 852/2004, Article 5 and that you are producing food that is safe.
What does this Level 2 HACCP course cover?
To help develop a greater understanding of the HACCP principles, our interactive course is divided into the following lessons:
- What is HACCP and why do we need it?
- Contaminations, hazards and controls
- Prerequisite controls
- How to HACCP: The 12 stages
- Using HACCP in practice
The course takes approximately two to three hours to complete, but this depends on how quickly each learner studies and absorbs material. As it’s an e-learning course, you can complete this training in convenient stages and spend as long as you like on each section.
The system will record your progress throughout and you are encouraged to complete each lesson at your own pace.
Level 2 HACCP certificate
On completion of the course and online test you will be able to download and print your Level 2 HACCP certificate instantly, and we suggest you keep this for your records.
The certificate includes the CPD logo as well as your name, the title of the course completed, certificate number, date completed and the modules covered within the course.
This certification is universally recognised and can be used to provide evidence of your HACCP training both internally and to external auditors.
There is no set time for how long a certificate is valid for, but the accepted industry standard is for food hygiene certificates to be renewed every three years. However, some employers may require you to renew your certification more frequently than this.
Legislation covered in this course includes:
The key legislation regarding HACCP is the EU food law, Regulation 852/2004, Article 5. It was introduced on 1st January 2006 making it mandatory that all food businesses both implement and maintain a permanent procedure based on the HACCP system. This was first just a recommended procedure in the 1990s, but it was soon discovered that failure to implement these procedures could have disastrous consequences for both consumers and business. Therefore, following this law, businesses within the food industry need to put measures in place to protect consumers from unsafe food, and HACCP is considered the best way of achieving this.
£30.00 + VAT
Volume discounts available
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