CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved
HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food
safety management system that is used to identify, evaluate and control hazards which are
significant for food safety.
Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards
rather than relying mainly on end-product testing.
This Introduction to HACCP Level 2 course will start by covering some of the key terms you will need
to understand before moving on to identifying critical control points and analysing some of the key
hazards. It’ll show you how to determine control points and how to avoid cross-contamination in
the food chain. It will also cover some of the control measures that can be taken along with how to
address a problem is a critical limit is breached.
Towards the end of the course all this will be brought together by taking you step by step through
the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole
- Key Definitions
- Microbiological Hazards and Controls
- Chemical Hazards and Controls
- Allergens and Avoiding Cross-Contamination
- Physical Hazards and Controls
- Prerequisite Programmes
- Implementation of HACCP
- The 7 Principles of Hazard Control in Practice
Recommended System Requirements
• Browser: Up to date web browser
• Video: Up to date video drivers
• Memory: 1Gb+ RAM
• Download Speed: Broadband (3Mb+)
Duration: 80 minutes (Note: This is based on the amount of video content shown and is rounded off.
It does not account in any way for loading time or thinking time on the questions)