What Will I Learn?
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 study at 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.
|Access Duration||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.|
|Who is this Course aimed at?||
|Method of Assessment||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.|
|Certification||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.|
|Awarding Body||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.|
|Progression and Career Path||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,
|1.1 Explain the concept of HACCP||00:00:00|
|1.2 Define the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety||00:00:00|
|1.3 State the benefits of a HACCP based food safety management system||00:00:00|
|1.4 State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply||00:00:00|
|2: hazards and controls|
|2.1 Identify the four contamination hazards||00:00:00|
|2.2 State the implications of failing to control them||00:00:00|
|2.3 Identify typical controls for food safety hazards||00:00:00|
|3.1 Outline the pre-requisites for HACCP||00:00:00|
|3.2 Explain the role of the HACCP team||00:00:00|
|3.3 Identify the hazards to included in a HACCP plan||00:00:00|
|3.4 Describe a product and its intended use||00:00:00|
|3.5 Produce a process flow diagram||00:00:00|
|3.6 Confirm process flow diagrams on site||00:00:00|
|4.1 Conduct a hazard analysis and identify critical control measures||00:00:00|
|4.2 Determine critical control points||00:00:00|
|4.3 Establish critical limits||00:00:00|
|4.4 Create a system to monitor the control of critical control points||00:00:00|
|4.5 Decide the corrective action to take when monitoring indicates that a critical control point is not under control||00:00:00|
|5: recording and reviewing|
|5.1 Explain how to verify that a HACCP based system is working effectively||00:00:00|
|5.2 Identify when a HACCP based system needs to be reviewed||00:00:00|
|5.3 Identify appropriate documentation and record keeping required in a HACCP based system||00:00:00|
|6: applying haccp based systems|
|6.1 Describe a food handler’s responsibilities within a HACCP based system||00:00:00|
|6.2 Identify the steps in a process where hazards can put the safety of food at risk||00:00:00|
|6.3 Implement monitoring procedures and corrective actions to control food safety hazards||00:00:00|
|7: consolidation and forms|
|7.1 A short module that summarises the course content and is mapped on to the 12 step Codex model||00:00:00|