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The Principals of HACCP (Level2)

Available in 14 different languages this Principals of HACCP course explains in easy to follow stages the 7 Principles of HACCP.

  • Identify the hazards
  • Determine the critical control points (CCPs)
  • Establish critical limit(s)
  • Establish monitoring procedures
  • Establish corrective actions
  • Establish verification procedures
  • Establish record keeping and documentation procedures

This course raises awareness of food safety hazards and explains in easy to follow language the necessary controls and monitoring needed to manage food safety risks.

Available In languages

Pricing

1-49 users

1299 / Each
  • All major credit cards accepted
  • Full money-back guarantee.
  • Terms and Conditions apply

50-199 users

1099 / Each
  • All major credit cards accepted
  • Full money-back guarantee.
  • Terms and Conditions apply

200+ users

999 / Each
  • All major credit cards accepted
  • Full money-back guarantee.
  • Terms and Conditions apply

Principals of HACCP (Level2) Course Details

  • This Principals of HACCP course takes 1-2 hours to complete
  • There are a total of five modules in the course and 30 multiple choice questions
  • The course can be retaken multiple times at no added cost until the user passes
  • Safety Bug Training Pvt Ltd allergen training for food handlers is compliant with the EU Food Information for Consumers Regulations
  • This food allergy awareness programme is the perfect complement to other online Food Safety Level 2 training and Allergen Awareness courses
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Who Should Take this Principals of HACCP Course?

  • Food handlers
  • Those who manage or oversee workers who handle food
  • Anyone who works in food production, processing or packaging
  • Food retail workers, such as those who work in a restaurant or hotel
  • Anyone in the catering industry
  • Those who prepare, package or serve food in care facilities or hospitals
  • Anyone in a job that involves contact with food

Topics Covered in the Principals of HACCP Course

  • An explanation of the purpose of HACCP what it aims to achieve, where it comes from and food safety law
  • How to prevent food contamination
  • The different types of hazards, where they might occur, the risks and the possible consequences of a contaminated food product
  • Critical Control Points and Critical limits, what they are, where they apply
  • The different types of monitoring and corrective actions that can be taken if things go wrong
  • Verification procedures, record keeping and documentation procedures
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Course Learning Process

How we work for our valued customers.

Process
1

Enroll

Get Enroll To Course By Purchasing Serials
Process
2

Activate

Activate Course Once You Purchased From Website
Process
3

Learn

Start Learning Your Desired Course Of choose
Process
4

Get Certified

Complete All Modules and Get Certified