Introduction to HACCP Level 2

HACCP is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety. It stands for Hazard Analysis and Critical Control Point and rather than being a reactive system, HACCP is pro-active.

The focus is on preventing hazards rather than relying mainly on end-product testing! This course commences by discussing 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. During this course you will learn how to avoid cross-contamination in the food chain and determine control points.

It will also touch on some of the control measures that can be taken along with how to address a problem if a critical limit is breached. This CPD and RoSPA approved course will finish by bringing all the information you learned together and taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.