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.
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
9 Key Terms
What is HACCP?
Where does HACCP come from?
Benefits of HACCP
Food Safety Law and its enforcement
Environmental Health Officer visits
The 7 Principles of HACCP
Principle 1: Hazard Analysis
Principle 2: Determine the Critical Control Points
Principle 3: Establish Critical Limits
Principle 4: Establish Monitoring Procedures
Principle 5: Establish Corrective Actions
Principle 6: Establish Verification Procedures
Principle 7: Establish Record-Keeping & Documentation Procedures
Hazards and Prerequisite Programmes
Food Safety Hazards
7 Principles of HACCP – Introduction
Fully online course with no time limits. Multiple online assessment attempts allowed.
This course covers and complies with The Safety, Health and Welfare at Work Act 2005.
Course and Assessment created and approved by a QQI Level 6 Fully Certified Expert Trainer.
Course and Assessment must be completed every 2 years as per industry best practice.
All Courses in this Program
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