Introduction to HACCP Level2

7 Lessons

1 hour 47 mins

Complexity : Easy

Principles of HACCP: Simplified into manageable ideas, the course explains how food safety is ensured at every stage of the production process using Hazard Analysis and Critical Control Points (HACCP).

Practical Application: Participants learn how to apply HACCP principles in real-world situations, including identifying potential risks and implementing control mechanisms. Case studies and activities help reinforce learning.

Observation and Confirmation: Emphasizes the importance of ongoing verification and monitoring to maintain HACCP standards. Participants learn how to create monitoring protocols, conduct routine inspections, and ensure that control measures are effective.

HACCP Record-Keeping and Documentation: Participants learn the significance of maintaining accurate records and documentation. They learn how to produce thorough documentation, including monitoring logs and corrective action reports, to improve internal communication and expedite compliance procedures.

Certification: The course explores the benefits of HACCP certification, including enhanced business and career prospects. It also covers initiatives for continuous improvement and ongoing training to uphold compliance and improve food safety standards. Participants are equipped with the skills and information necessary to succeed in food safety management.

Lessons

Brief Description of HAZARD ANALYSIS AND CRITICAL CONTROL POINT LEVEL 2
Easy
4 mins

HACCP stands for Hazard Analysis and Critical Control Point. It is considered as a globally recognized food safety management system. It is used to identify, evaluate, and control hazards which are essential for food safety.
Module 1: Introduction to HACCP
Easy
30 mins

The HACCP module will assist anyone who are involved in manufacturing or catering setting, where food is prepared, cooked, and handled to understand the principles and purpose of HACCP.
Module 2: Food Safety Hazards
Easy
21 mins

This module provides an overview of the different types of food contamination and participants will learn their role in making sure the effective working of the HACCP system.
Module 3: Principles and Prerequisites
Easy
15 mins

This module looks at the importance of having basic food safety control measures in place before implementing a full HACCP system, based on the 7 principles of HACCP.
Module 4: Creating a HACCP System
Easy
10 mins

This module looks at the steps that need to be followed before a completed HACCP system can be implemented. The layout of HACCP plans will differ.
Module 5: The 7 Principles: Hazard Analysis and Control Measures
Easy
8 mins

This module outlines the first three principles of HACCP and looks at how your business can determine the significant food safety hazards. The module also explains critical limits and how they should be established.
Module 6: The 7 Principles: Monitoring and Verification
Easy
19 mins

This module looks at the four further principles of HACCP and explains how food businesses can monitor the identified hazard, act in case of emergency and check to ensure that the HACCP system continues to work effectively.