HACCP Principles - Level 2
Access Duration - 365 Days
Awarded By "CIEH"
Number of Modules 07
4.4( 8 REVIEWS )
167 STUDENTS
Awarded by
What Will I Learn?
Gain a clear understanding of the concept of HACCP.
Learn the benefits of HACCP based food safety management system.
Learn to identify typical controls for food safety hazards.
Learn how to identify the contamination hazards.
Understand a food handler’s responsibilities.
Identify the steps where the hazards can put the safety of food at risk.
Overview
HACCP is the basis for food safety management systems to identify and eliminate food safety hazards. The HACCP Principles – Level 2 Principles course will give learners insight on the importance of applying HACCP principles where food is being handled within a workplace setting. The course is designed to enable learners to develop an understanding of the HACCP principles and to ensure it is effectively implemented in food manufacturing and food related businesses.
The HACCP Principles – Level 2 course will give learners an understanding of hazards and controls in food safety management system, preparation of controls for food safety hazards, conduct a hazard analysis and identify critical control measures, applying HACCP based systems and implementing monitoring procedures and corrective actions.
The HACCP Principles – Level 2 course will enable individuals in catering, manufacturing and retail, where food is being prepared, cooked and handled to learn the purpose and principles of HACCP and to apply it within their own workplace.
Why Choose Global Edulink?
Global Edulink offers the most convenient path to gain recognised skills and training that will give you the opportunity to put into practice your knowledge and expertise in an IT or corporate environment. You can study at your own pace at Global Edulink and you will be provided with all the necessary material, tutorials, qualified course instructor, narrated e-learning modules and free resources which include Free CV writing pack, free career support and course demo to make your learning experience more enriching and rewarding.
Who is this Course aimed at?
- Professionals in the food industry production, research and development
- Business owners and entrepreneurs
- Management who need to understand the HACCP methodology
Entry Requirement
- The course is suitable for all supervisors and managers
- Business owners
- Anyone with an interest in acquiring knowledge on HACCP principles
- Access Duration
- Method of Assessment
- Certification
- Awarding Body
- Progression and Career Path
- Other Benefits
The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.
At the end of the HACCP Principles - Level 2 you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.
Those who successfully complete the course will be awarded the Level 2 Certificate in HACCP Principles by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.
CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all.
This certificate will further add value to your qualifications and help you work for many jobs in the food manufacturing industry. This certificate can also be used as a foundation to study further in the area or to take progressive steps in your career. Following are some of the jobs this certificate will benefit you in, along with the average UK salary per annum according to https://www.payscale.com/career-path-planner,
- Food Technologist – €25,823 per annum
- Food and Beverage Manager – €25,034 per annum
- Food and beverage Supervisor – €16,729 per annum
- Food and Beverage Assistant manager – €19,598 per annum
- Food and Beverage Director – €55,000 per annum
| Common Career Paths For Head Chef/Cook |
|---|
- Written and designed by the industry’s finest expert instructors with over 15 years of experience
- Repeat and rewind all your lectures and enjoy a personalised learning experience
- Gain access to quality video tutorials
- Unlimited 12 months access from anywhere, anytime
- Save time and money on travel
- Learn at your convenience and leisure
- Eligible for TOTUM discount card
- Free Career Support Service
- 25% Discount on personal Statement and covering letter writing service
- Free Access to Over 150 courses for 2 days (48 hours)
- Free access to course before you purchase (For selected courses only)
Course Curriculum
| 1: Introduction | |||
| 1.1 Explain the concept of HACCP | |||
| 1.2 Define the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety | |||
| 1.3 State the benefits of a HACCP based food safety management system | |||
| 1.4 State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply | |||
| 2: Hazards and Controls | |||
| 2.1 Identify the four contamination hazards | |||
| 2.2 State the implications of failing to control them | |||
| 2.3 Identify typical controls for food safety hazards | |||
| 3: Preparation | |||
| 3.1 Outline the pre-requisites for HACCP | |||
| 3.2 Explain the role of the HACCP team | |||
| 3.3 Identify the hazards to included in a HACCP plan | |||
| 3.4 Describe a product and its intended use | |||
| 3.5 Produce a process flow diagram | |||
| 3.6 Confirm process flow diagrams on site | |||
| 4: Implementation | |||
| 4.1 Conduct a hazard analysis and identify critical control measures | |||
| 4.2 Determine critical control points | |||
| 4.3 Establish critical limits | |||
| 4.4 Create a system to monitor the control of critical control points | |||
| 4.5 Decide the corrective action to take when monitoring indicates that a critical control point is not under control | |||
| 5: Recording and Reviewing | |||
| 5.1 Explain how to verify that a HACCP based system is working effectively | |||
| 5.2 Identify when a HACCP based system needs to be reviewed | |||
| 5.3 Identify appropriate documentation and record keeping required in a HACCP based system | |||
| 6: Applying HACCP Based Systems | |||
| 6.1 Describe a food handler’s responsibilities within a HACCP based system | |||
| 6.2 Identify the steps in a process where hazards can put the safety of food at risk | |||
| 6.3 Implement monitoring procedures and corrective actions to control food safety hazards | |||
| 7: Consolidation and Forms | |||
| 7.1 A short module that summarises the course content and is mapped on to the 12 step Codex model | |||
Aadam Bradley
I wanted to gain knowledge on food safety hazards, and this course covers everything related to HACCP standards and principles. It is recommended for anyone in the food and beverage industry.
Sophia Mcdonald
Good course and great learning material. The training was thorough and I enjoyed learning at Global Edulink.
Aaron Edwards
As someone who aspired to get into the food industry, I first wanted to gain a qualification. I’m glad I decided to take this course, because I learned so much through it. More than I expected to, in fact.
Abel Brooks
Some of the sections of the course were challenging, but the instructor simplified the content and explained it through a great series of videos. He seemed an expert on the subject and I felt confident learning from him.
Walter Macdonald
I’m in the catering business and I thoroughly enjoyed this learning experience. Highly recommended.
Abel Elliott
I’m a business owner of a food establishment, and I’m always concerned about food safety in my restaurant. To help me understand this HACCP Principles, I decided to study this course. It was well worth my time and effort.
Harper Roberts
Appreciate this course very much. Being in the food industry, I can really use the information gained from this course.
Dean Robbets
I was able to successfully gain a solid foundation on food safety management systems so that I can identify and eliminate food safety hazards.