Course(s)
Online HACCP Level 1&2 designed to provide staff with the fundamental knowledge needed to work safely within a HACCP-based food safety system. The Echo3 Levels 1&2 HACCP training takes around 60 minutes to complete and includes an emailed, fully-accredited, CPD certificate.
The UK Food Standards Agency estimates around 2.4 million cases of foodborne illness occur each year in the UK. There are around 45 million cases occur across the EU. Most cases lead to just an uncomfortable illness, but occasionally food borne illness can lead to death.
Many of these illnesses could have been prevented if HACCP principles were implemented and followed correctly. Implementing the principles if HACCP is vitally important. Food poisoning as result of poor work practices can have disastrous consequences for people and business alike.
Due to the risks from food poisoning, UK & EU legislation requires all business operators to have a food safety plan based on the 7 Hazard Analysis and Critical Control Point (HACCP) principles.
The law also requires staff to be provided with appropriate HACCP training.
This Level 1&2 HACCP training has been designed to provide staff with the appropriate knowledge needed to work safely within a HACCP-based food safety system.
On successful completion a verifiable, CPD-accredited HACCP Levels 1&2 certificate will be emailed and stored online.
At Echo3 we design our courses around how people actually learn. The content is concise, free from unnecessary repetition, and supported by motion graphics to help explain key concepts. This enables workers to train efficiently, stay engaged, and ultimately stay safe at work.
All staff working in food retail, catering, or manufacturing. For example, those working in; Bars and restaurants, food retail outlets, cafes, take-away outlets, street food vendors, food counters and food manufacturing.
For those who manage or supervise staff we recommend the HACCP Level 3 course.
On completion of this HACCP level 2 online course learners will know:
HACCP stands for Hazard Analysis and Critical Control Point it is a systematic approach to identifying and controlling hazards that could pose a danger to the preparation of safe food.
Above all, it’s about ensuring food is safe for consumption. In other words, HACCP helps operating a safe kitchen, canteen, deli, or food preparation area.
The principles of HACCP have been developed to protect against poisoning. The growing, delivery, preparing, and serving of food are all a part of this.
In the right conditions 1 bacteria can become 1 million in 4 to 5 hours. 1 million bacteria are so small they could all live on the head of a pin. But it only takes around 200,000 bacteria for a healthy adult to become ill.
Consequently, most people will experience a foodborne disease at some point in their lives.
All staff who work in the food industry must do their part to make sure food is safe.
Bacteria, parasites, viruses, toxins, and chemicals can all make food poisonous.
Food can be contaminated at any point during production, preparation, and distribution.
Training staff on how to work safely is an important part of management systems
Engaging video-based content
Learner dashboard included
Instant access after payment
Free course retakes
Shareable digital certificate
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Have any questions about our training or services?
Email us at info@echo-3.co.uk today!
