Level 2 HACCP for Manufacturing
Law stipulates that all food manufacturing businesses should have sustainable food safety management system to maintain food quality and reduce accidents.
The Level 2 HACCP Training for Manufacturing is aimed at introducing candidates the importance of Hazard Analysis and Critical Control Points management system and how to implement the law and work safely and details of HACCP implementation parameters.
Learners at the end of the course are benefited by thoroughly understanding the importance of HACCP, about 7 HACCP and how the principles are implemented, mandatory safety procedures and safe food handling methods to ensure that customers get high quality food.
Some of the highlights of the course are given below:
- Designed and developed by experienced food safety professionals
- Reviewed by a BRCGS approved lead auditor
- Recognized by CPD and RoSPA
- Endorsed by the Institute of Hospitality
- Ensures compliance with UK regulations on the Food Safety and Hygiene (England) Regulations 2013 (and similar)
- In agreement with EU Regulation (EC) No 852/2004 on food hygiene
- Conducted online and assessed instantly at the end of the course
- Full audio voiceover
Who Should Take This Level 2 HACCP for Catering and Retail course?
This Level 2 HACCP for Catering and Retail course can be studied by workers of all levels in the food industry, which include regular and temporary workers, full time, part-time and contract workers. The course is highly popular with students and workers as it teaches the importance of following HACCP safety system and familiarises learners about the mandatory standards and policies to be followed for maintaining highest quality and hygiene of food items.
However, it’s advisable that students should start with Level 2 Food Safety and Hygiene course before joining with Level 2 HACCP training for better clarity and understanding on the subject..
This certified online training is ideal for people working in positions such as, but not limited to:
- Food Handler
- Maintenance / Engineer
- Quality Control Technician
- Warehouse Operative
- Factory Worker
Do You Comply With the European Food Safety Regulations?
The European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs requires food businesses in the EU to implement a food safety management system based on the Codex HACCP principles.
By providing effective training, employers can help to ensure that everyone in the workplace is competent to carry out their work safely. Managers, supervisors and other members of staff should be able to recognise the hazards posed by their work, be able to take action to reduce or eliminate the risks and understand how to follow procedures.
Regardless of the UK’s membership of the EU, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.
Certification
The certificate can be used as an evidence for compliance and audit.
These Course are recognised by the CPD Certification Service which confirms that students are trained as per the internationally accepted Continuous Professional Development (CPD) procedures.
This course is also approved by RoSPA, the Royal Society for the Prevention of Accidents, for offering quality and content-approved training.
Environmental Health Officer Approved
This course has been checked and certified by Environmental Health Officers who screened all the training materials and verified for having necessary information, knowledge and details to train students to the specified level.
HACCP-Food Safety UK Courses
- Introduction to HACCP – what is HACCP? Key terms, legislation, benefits of HACCP and enforcing the law.
- Microbial Hazards –Microbial hazards, pathogenic bacteria, spoilage bacteria, high and low-risk foods, food preservation, viral contamination.
- Food Safety Hazards – how contamination applies to HACCP, physical, chemical, microbial and allergenic contamination and cross contamination.
- Principles and Prerequisites – the 7 principles, examples of prerequisites, effective prerequisites and assessing prerequisites.
- Creating a HACCP System – the basics of HACCP, creating a HACCP team, describing the products and ingredients, identifying the products’ uses and consumers,
constructing a flow diagram and confirming the flow diagram. - The 7 Principles: Hazard Analysis and Control Measures – the 7 principles of HACCP, hazard analysis, determining critical control points, the codex decision tree and establishing critical limits.
- The 7 Principles: Monitoring and Verification – monitoring critical control points, establishing corrective actions, establishing verification procedures, reviewing the HACCP plan and record keeping.
- Understand food hygiene legislation and needs of HACCP and its relevance.
- Have knowledge on major food safety hazards.
- Lean about the needs of 7 principles of HACCP.
- Understand the needs for effective food safety system before ensuring a HACCP system.
- Know how to set up a HACCP system.
- Be able to identify food safety hazards and appropriate control measures.
- Comprehend the needs of regularly monitoring the HACCP system.
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