It is a legal requirement that all catering, manufacturing and retail businesses comply with The European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs. The Hazard Analysis and Critical Control Point is a food safety management system that is essential to all businesses that serve food and beverages, from hotels to restaurants and hospitals.
This Level 2 HACCP Training Course is designed to introduce you to food hygiene legislation and the seven principles of HAACP. You'll also learn how to implement an HAACP system within the workplace, putting into practice key safety control measures.
By the end of this course, you'll have a sound understanding of the basics of food safety management, how to prevent and identify food safety hazards and how to maintain an excellent standard of service and healthy working environment for all.
Who should take this course
Who should take the course:
The European Regulation (EC) No 852/2004 on the Hygiene and Sanitation of Foodstuffs declares that all food businesses in the EU must implement a food safety management system based on the Codex HACCP principles.
This Level 2 HACCP Training is perfect for business owners and employees working at all levels within the food business. This course is also highly suggested for learners who haven't previously taken any Food Safety and Hygiene course or have no knowledge of HACCP principles.
Accredited by CPD
Level 2 HACCP Training
- Module 01: Introduction to HACCP
- Module 02: Food Safety- Microbiological Hazards Part 1
- Module 03: Food Safety- Microbiological Hazards Part 2
- Module 04: Food Safety Allergenic, Chemical & Physical Hazards
- Module 05: HACCP Prerequisites & Preliminary Steps
- Module 06: The Seven HACCP Principles
About Course Provider
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