The Principals of HACCP (Level2)
Available in 14 different languages this Principals of HACCP course explains in easy to follow stages the 7 Principles of HACCP.
- Identify the hazards
- Determine the critical control points (CCPs)
- Establish critical limit(s)
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record keeping and documentation procedures
This course raises awareness of food safety hazards and explains in easy to follow language the necessary controls and monitoring needed to manage food safety risks.
Pricing
1 User
£
20
/ Each
- All major credit cards accepted
- Full money-back guarantee.
- Terms and Conditions apply
2-50 users
£
19
/ Each
- All major credit cards accepted
- Full money-back guarantee.
- Terms and Conditions apply
51-199 users
£
18
/ Each
- All major credit cards accepted
- Full money-back guarantee.
- Terms and Conditions apply
200+ users
£
16
/ Each
- All major credit cards accepted
- Full money-back guarantee.
- Terms and Conditions apply
Principals of HACCP (Level2) Course Details
- This Principals of HACCP course takes 1-2 hours to complete
- There are a total of five modules in the course and 30 multiple choice questions
- The course can be retaken multiple times at no added cost until the user passes
- Safety Bug’s allergen training for food handlers is compliant with the EU Food Information for Consumers Regulations
- This food allergy awareness programme is the perfect complement to other online Food Safety Level 2 training and Allergen Awareness courses
Who Should Take this Principals of HACCP Course?
- Food handlers
- Those who manage or oversee workers who handle food
- Anyone who works in food production, processing or packaging
- Food retail workers, such as those who work in a restaurant or hotel
- Anyone in the catering industry
- Those who prepare, package or serve food in care facilities or hospitals
- Anyone in a job that involves contact with food
Topics Covered in the Principals of HACCP Course
- An explanation of the purpose of HACCP what it aims to achieve, where it comes from and food safety law
- How to prevent food contamination
- The different types of hazards, where they might occur, the risks and the possible consequences of a contaminated food product
- Critical Control Points and Critical limits, what they are, where they apply
- The different types of monitoring and corrective actions that can be taken if things go wrong
- Verification procedures, record keeping and documentation procedures
Course Learning Process
How we work for our valued customers.
4
Get Certified
Complete All Modules and Get Certified