Introduction to HACCP Level 2 – E-Learning

Introduction to HACCP (Hazard Analysis and Critical Control Point)

HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized food safety management system used to identify, evaluate, and control hazards that are critical to food safety. Unlike reactive systems, HACCP is proactive, focusing on the prevention of hazards throughout the food production process, rather than relying on end-product testing.

This course begins by introducing you to the key terms and concepts you need to understand the framework of HACCP. You’ll learn how to identify critical control points (CCPs) and analyse some of the key hazards that can affect food safety. The course will also provide insight into how to determine effective control points and prevent cross-contamination within the food chain.

In addition, you’ll explore control measures that can be implemented to prevent hazards and learn how to address problems if a critical limit is breached. As the course progresses, you’ll gain a step-by-step understanding of how to implement HACCP in a food safety management system, and how the 7 principles of HACCP are applied to ensure a comprehensive approach to food safety.

Learning Objectives:
By the end of this course, you will be able to:

• Understand key terms related to HACCP and food safety management systems.
• Identify critical control points and analyse key food safety hazards.
• Implement control measures to avoid cross-contamination and manage food safety.
• Understand the 7 principles of HACCP and how to integrate them into food safety processes.
• Address problems and take corrective actions when critical limits are breached.

Target Audience:
This course is suitable for anyone involved in food production, handling, or safety management, including food safety managers, supervisors, quality assurance personnel, and anyone working in the food industry who is responsible for food safety practices.

Advantages:
By completing this course, you’ll gain a clear understanding of HACCP and its principles, empowering you to contribute to food safety and compliance within your organisation.