Hazard Analysis and Critical Control Point (HACCP) Level 2

£20.00 + VAT

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised prevention-based food safety system, designed to control hazards at points that are critical to food safety. This e-learning course has been designed to introduce people involved in the manufacturing, processing, and production of food to the principles of HACCP.

You will be able to...

  • Define HACCP
  • List the four steps to developing a HACCP plan
  • Outline and explain the seven principles of HACCP
  • Identify the benefits of applying a HACCP system
  • Carry out good hygiene practices, including scheduled cleaning and stock rotation
  • Identify and reduce possible food hazards
  • Outline the Food Safety Act 1990 and how this relates to implementing a food safety management system

Duration: 40 minutes.

Valid:  Up to 1 year after purchase.

Assessment: Upon completion of the course, learners will complete an end of learning assessment consisting of 20 questions. 70% of the questions will need to be answered correctly in order to pass and receive a certificate.

Endorsement(s): Institute of Hospitality and BIIAB.

Accreditation: CPD awarding body.