Course description
Introduction to HACCP Level 2
HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.
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.
Suitability - Who should attend?
Anyone
There are no prerequisites.
Training Course Content
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.
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.
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Acudemy Training - Expert Training in Accountancy, Finance, Process Management, Project Management, Leadership & Management Skills.
Acudemy provides recognised and bespoke training within specialised fields of Finance and Management. Our offering has been specifically designed to help individuals achieve their educational and career goals. We currently offer classroom based learning which serves the London area with...
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