HACCP Levels 1 & 2
This HACCP Levels 1&2 course teaches how to work within a HACCP-based food safety system
DURATION | 60 minutes
HACCP Level 1 & 2 Training | To help ensure food is safe to eat, all those employees required to handle food, must receive ‘appropriate’ training in HACCP.
All food businesses must have a food-safety system based on HACCP principles in order comply with EU regulation (EC) No 852/2004
This course is CPD-accredited and last approximately 50 minutes. Aligned to both HACCP Level 1 and Level 2 syllabus frameworks, the interactive course uses motion graphic text to communicate is a clear concise manner. The content is designed to give food handlers ‘appropriate’ underpinning knowledge of HACCP.
Specific training on your own workplaces control points may also be beneficial.
At the end of the course there is a 15-question assessment. Participants must achieve a minimum pass mark to evidence understanding and receive their completion certificate.
Develop a clear understanding for employees of the principles of a HACCP-based food safety management system. Specifically, the 7 HACCP principles and 10 HACCP prerequisites. So that high food safety standards can be maintained.
MAIN LEARNING OUTCOMES
- What HACCP is
- Why HACCP is important
- HACCP Legislation
- 7 HACCP Principles
- 10 HACCP Prerequisites
- Employee duties with respect to food safety
UNIT 1 | Introduction
Poor work practices can be disastrous for people and businesses. So firstly, we explain why it is vital staff understand that dangers that are present while preparing food. Then we explain what HACCP is and its role in ensuring food safety.
UNIT 2 | Legislation
Secondly, we detail food safety legislation. For example, it is a legal requirement for staff to receive training in HACCP. Consequently, staff will understand their obligations to your business and your customers. Furthermore, we explain the role of enforcement authorities.
UNIT 3 | Principles of HACCP
Thirdly, we explain each of the 7 principles of HACCP. And highlight how together they provide a preventative approach to food safety. Following this we detail hazards that exist and must be controlled your HACCP system. Then we look at some specific processes that are key parts of HACCP.
UNIT 4 | HACCP prerequisites
Finally, we detail the 10 environmental conditions that must exist for HACCP to work. Know as HACCP prerequisites.
UNIT 5 | QUIZ
The 20 question multiple choice quiz provides a way to evidence you’ve been training in, and understood the basic principles of HACCP.
All staff working who come into contact with food products. For example those working in; Bars and restaurants, food retail outlets, cafes, take-away outlets, street food vendors, food counters, food manufacturing.
NOTE | This course is designed for those working within a HACCP system. If you implement or manage a HACCP system the Level 3 course is more appropriate.
On completion of this online HACCP Level 1 & 2 Food Safety course candidates receive a CPD-accredited certificate. Completion requires the achievement 80% or more in the final 20 question multiple choice quiz. The quiz can be retaken as often as required.
Enforcement of regulations on food standards, safety and hygiene is primarily the responsibility of local authorities, but the making of legislation in the UK is the function of central government and (until recently) Europe.
The Food Standards Agency (FSA) is the independent government agency responsible, amongst other issues, for enforcement support and advice. FSA also audit enforcement activity with respect to local authority food safety and standards controls.
UK Food Standards Agency: HACCP
UK Food Standards Agency: For Business
UK Government: Food Safety: Your Responsibility
DID YOU KNOW?
In the right conditions 1 bacteria could become 1 million over 4 to 5 hours. 1 million bacteria are so small they could all live on the head of a pin. Further, it only takes around 200,000 bacteria for a healthy adult to become ill.
Consequently, a great majority of people will experience a foodborne disease at some point in their lives.
- 1 in 10 people a year fall ill from eating contaminated food
- Globally, 420,000 people die each year as a result of ineffectual food safety
- Children under 5 are particularly susceptible, with some 125,000 young children dying from foodborne diseases each year. Elderly people are also particularly vulnerable
- The UK Food Standards Agency tests around 70,000 food samples each year
- Each year there are over 45 million cases of food poisoning
If you work in the food industry you must do your part in making sure the food we eat is not contaminated. For example; bacteria, parasites, viruses, toxins and chemicals can all make food poisonous. Moreover, food can be contaminated at any point during production, preparation and distribution. Therefore staff need to be aware of the safety management system and maintain diligence.
- Accelerated learning – 60 minutes
- Self-paced, learn anywhere
- Available on phones, tablets and desktops
- Complies to EU regulation (EC) No 852/2004
- Net zero-carbon product
WHAT IS HACCP?
HACCP stands for Hazard Analysis and Critical Control Point it is a systematic approach to identifying and controlling hazards (microbiological, chemical or physical) 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. Consequently, growing, delivery, preparing, and serving of food are all a part of this.
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