CPD-recognisedE-learning
Level 2 HACCP Training For Catering & Retail
Caterers, food handlers and workers involved in catering/retail food operations who need to understand and apply HACCP principles.
Course fee
£365
Course Content
- An Introduction to HACCP what is food safety management, key terms, what is HACCP, benefits of HACCP and why HACCP is important.
- HACCP and The Law food safety legislation, training requirements, enforcing the law and due diligence.
- HACCP Alternatives should I use HACCP? Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005, other national guides and certification schemes.
- Planning a HACCP System preparing for HACCP, creating a HACCP plan and HACCP success vs failure.
- Microbial Hazards Microbial contamination and prevention, Pathogenic bacteria, Toxins & bacterial spores, Food-borne diseases, Food spoilage, Viral contamination, The top 10 causes of food poisoning, Low and high-risk foods, Food preservation, Bacteria growth – atmosphere
- Food Safety Hazards how contamination applies to HACCP, types of contamination, physical, chemical, microbial and allergenic contamination, top 10 causes of food poisoning and controlling the hazards.
- Prerequisite Programmes what are prerequisites? Examples of prerequisites, effective prerequisites and assessing prerequisites.
- Creating the HACCP System the 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram in the premises.
- Principle 1: Hazard Analysis what is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP and useful contacts.
- Principle 2: Critical Control Points what is a control measure? What is a critical control point? Overusing CCPs, decision trees and the Codex Alimentarius Commission decision tree.
- Principle 3: Critical Limits what is a critical limit? Critical limit criteria, examples of critical limits and setting critical limits.
- Principle 4: Monitoring Critical Control Points what is monitoring? Effective monitoring, types of monitoring, frequency of monitoring and the monitoring plan.
- Principle 5: Corrective Action what is corrective action? Levels of corrective action, corrective action procedures, examples of corrective action and product recalls.
- Principle 6: Verification of the HACCP System why is verification important? Validation, verification, reviewing the HACCP plan, benefits of reviewing HACCP, HACCP auditing and auditing essentials: data analysis, sampling and testing.
- Principle 7: Documentation record keeping, maintaining the HACCP team, maintaining sources of information, maintaining HACCP documentation.
- Implementing the HACCP System implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion.
Aims of the Level 3 HACCP Training
- Understand the importance and benefits of HACCP food safety management system.
- Gain the knowledge on food hygiene law and various food safety management systems.
- Successfully plan and execute the HACCP system and evade common pitfalls.
- Understand the value of implementing effective prerequisite programmers.
- Be confident in their knowledge of the 7 principles of HACCP and the 12-step process.
- Conduct effective hazard analysis and recognize critical control points.
- Know the importance of critical limits and remedial action and understand the needs of careful monitoring.
- Comprehend to validate and confirm the HACCP plans and needs of the documentation.