Introduction to HACCP Level 2

Discounts are available if you wish to purchase 10 or more courses, please get in touch with Magna [email protected] 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. 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. Course Aims 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. Course Duration 80 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions) Assessments This course consists of 8 modules: Key Definitions Microbiological Hazards and Controls Chemical Hazards and Controls Allergens and Avoiding Cross-Contamination Physical Hazards and Controls Prerequisite Programmes Implementation of HACCP The 7 Principles of Hazard Control in Practice Certification Upon completion a digital certificate will be downloadable Availability and Venues OnlineAudio / non-audioFor multiple licences please email us on [email protected] Course Fees £35 Vat An invoice will be emailed after purchase CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved