HACCP are principles that should be applied for food safety management systems to identify and eliminate food safety hazards. To learn the importance of the principles of HACCP the HACCP Principles – Level 2 course will give learners the necessary skills and knowledge on the importance of applying HACCP principles where food is being prepared or handled. The course enables learners to develop an understanding of the HACCP principles and to ensure it is effectively implemented in food manufacturing and food related businesses.
The HACCP Principles – Level 2 course will discuss key topics on understanding hazards and controls in food safety management system, preparation of controls for food safety hazards, conducting a hazard analysis and identifying critical control measures, applying HACCP based systems and implementing monitoring procedures and corrective actions.
Whether you are in catering, retail or manufacturing the HACCP Principles – Level 2 course is comprehensive and provides insight to learners on HACCP principles and how to apply it where food is being prepared, cooked and handled within the food establishments.
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The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.
At the end of the HACCP Principles - Level 2 you will be evaluated through an online multiple choice exam. In order to complete this programme successfully and gain your professional qualification, you will need to pass this exam.
Those who successfully complete the course will be awarded the Level 2 Certificate in HACCP Principles by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.
CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all.
Once you successfully complete the HACCP Principles - Level 2 you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to https://www.payscale.com/career-path-planner. The certification will enable Supervisors and Managers, business owners and entrepreneurs and professionals to gain employment and high earning positions within the industry.
The certification will demonstrate your knowledge and understanding of universally accepted standards in food safety. The qualification will serve your career enhancing opportunities, as you aim to progress to the next level in the industry.
|1.1 Explain the concept of HACCP|
|1.2 Define the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety|
|1.3 State the benefits of a HACCP based food safety management system|
|1.4 State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply|
|2: Hazards and controls|
|2.1 Identify the four contamination hazards (microbial, physical, chemical and allergenic)|
|2.2 State the implications of failing to control them|
|2.3 Identify typical controls for food safety hazards|
|3.1 Outline the pre-requisites for HACCP|
|3.2 Explain the role of the HACCP team|
|3.3 Identify the hazards to included in a HACCP plan|
|3.4 Describe a product and its intended use|
|3.5 Produce a process flow diagram|
|3.6 Confirm process flow diagrams on site|
|4.1 Conduct a hazard analysis and identify critical control measures|
|4.2 Determine critical control points|
|4.3 Establish critical limits|
|4.4 Create a system to monitor the control of critical control points|
|4.5 Decide the corrective action to take when monitoring indicates that a critical control point is not under control|
|5: Recording and reviewing|
|5.1 Explain how to verify that a HACCP based system is working effectively|
|5.2 Identify when a HACCP based system needs to be reviewed|
|5.3 Identify appropriate documentation and record keeping required in a HACCP based system|
|6: Applying HACCP based systems|
|6.1 Describe a food handler’s responsibilities within a HACCP based system|
|6.2 Identify the steps in a process where hazards can put the safety of food at risk|
|6.3 Implement monitoring procedures and corrective actions to control food safety hazards|
|7: Consolidation and forms|