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Introduction to HACCP Level 2

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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 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 crosscontamination 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 process.

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  • Module One: Key Definitions

  • Module Two: Microbiological Hazards and Controls

  • Module Three: Chemical Hazards and Controls

  • Module Four: Allergens and Avoiding CrossContamination

  • Module Five: Physical Hazards and Controls

  • Module Six: Prerequisite Programmes

  • Module Seven: The 7 Principles of Hazard Control in Practice

Recommended System Requirements

Operating System: Windows 7 or Mac OSX (10.8 )

Browser: A modern and up to date web browser

Video: Up to date video drivers

Memory: 1Gb RAM

Additional Software: Flash Player (latest version)

Download Speed: Broadband (3Mb )

 

Click Here To Purchase
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Our Courses Are Approved By The Following Bodies