Food Hygiene Level 2 - HACCP - Course
This Food Hygiene Level 2 – HACCP course is designed to help food handlers understand more about what’s involved in a food safety management system based on the principles of HACCP. The course outlines each step of the system and explains more about how to carry out your work safely and efficiently.
23Lessons
Online Assessment
2 Hours
What you'll learn
Introduction to HACCP
What HACCP is and how to implement it
The law and who implements it
Food safety hazards
The 7 principles of HACCP
Hazard analysis and control measures
This course covers
HACCP Overview
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9 Key Terms
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What is HACCP?
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Where does HACCP come from?
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Benefits of HACCP
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Food Safety Law and its enforcement
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Environmental Health Officer visits
The 7 Principles of HACCP
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Principle 1: Hazard Analysis
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Principle 2: Determine the Critical Control Points
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Principle 3: Establish Critical Limits
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Principle 4: Establish Monitoring Procedures
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Principle 5: Establish Corrective Actions
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Principle 6: Establish Verification Procedures
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Principle 7: Establish Record-Keeping & Documentation Procedures
Hazards and Prerequisite Programmes
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Food Safety Hazards
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Prerequisite Programmes
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7 Principles of HACCP – Introduction
Course Detail
Online Delivery
Fully online course with no time limits. Multiple online assessment attempts allowed.
Legislation
This course covers and complies with The Safety, Health and Welfare at Work Act 2005.
Expert Trainer
Course and Assessment created and approved by a QQI Level 6 Fully Certified Expert Trainer.
Certificate Expiry
Course and Assessment must be completed every 3 years as per industry best practice.
All Courses in this Program
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