Course Description

CIEH Level 2 – HACCP Principles

1 Training



CIEH Level 2 – HACCP Principles

Overview

HACCP stands for the Hazard Analysis Critical Control Points. It’s a management system that will help individuals understand how to work safely and effectively, comply with the law and ensure that the HACCP principles are implemented in the process. The Level 2 – HACCP Principles course will give learners the understanding of the importance of HACCP, how it should be implemented and that food remains safe for the consumer. The principles must be applied by food establishments to eliminate food safety hazards. The principles should also be applied to not just establishments that prepare food but also handle food. the necessary skills and knowledge on the importance of applying HACCP principles where food is being prepared or handled. The course enables learners to develop an understanding of the HACCP principles and to ensure it is effectively implemented in food manufacturing and food related businesses.

The Level 2 – HACCP Principles course will feature key subjects such as understanding hazards and controls in food safety management system, preparation of controls for food safety hazards, conducting a hazard analysis and identifying critical control measures, applying HACCP based systems and implementing monitoring procedures and corrective actions.

The Level 2 – HACCP Principles course is helpful to individuals who are employed in catering, retail setting, manufacturing where food is being prepared, handled and cooked.

Course Curriculum Total Units : 24
1: Introduction
1.1 Explain the concept of HACCP
1.2 Define the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety
1.3 State the benefits of a HACCP based food safety management system
1.4 State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply

2: Hazards and controls
2.1 Identify the four contamination hazards (microbial, physical, chemical and allergenic)
2.2 State the implications of failing to control them
2.3 Identify typical controls for food safety hazards

3: Preparation
3.1 Outline the pre-requisites for HACCP
3.2 Explain the role of the HACCP team
3.3 Identify the hazards to included in a HACCP plan
3.4 Describe a product and its intended use
3.5 Produce a process flow diagram
3.6 Confirm process flow diagrams on site

4: Implementation
4.1 Conduct a hazard analysis and identify critical control measures
4.2 Determine critical control points
4.3 Establish critical limits
4.4 Create a system to monitor the control of critical control points
4.5 Decide the corrective action to take when monitoring indicates that a critical control point is not under control

5: Recording and reviewing
5.1 Explain how to verify that a HACCP based system is working effectively
5.2 Identify when a HACCP based system needs to be reviewed
5.3 Identify appropriate documentation and record keeping required in a HACCP based system

6: Applying HACCP based systems
6.1 Describe a food handler’s responsibilities within a HACCP based system
6.2 Identify the steps in a process where hazards can put the safety of food at risk
6.3 Implement monitoring procedures and corrective actions to control food safety hazards

7: Consolidation and forms

Access Duration

The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.

Who is this Course aimed at?

Professionals in the food industry production, research and development
Business owners and entrepreneurs
Management who need to understand the HACCP methodology

Method of Assessment

At the end of the Level 2 – HACCP Principles you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.

Certification

Those who successfully complete the course will be awarded the Level 2 Certificate in HACCP Principles by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.

Awarding Body

CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all.

Other Benefits

Written and designed by the industry’s finest expert instructors with over 15 years of experience
Repeat and rewind all your lectures and enjoy a personalised learning experience
Gain access to quality video tutorials
Unlimited 12 months access from anywhere, anytime
Save time and money on travel
Learn at your convenience and leisure
Eligible for a TOTUM discount card
Free Career Support Service
25% Discount on personal Statement and covering letter writing service
Free Access to Over 150 courses for 2 days (48 hours)
Free access to course before you purchase (For selected courses only)


College Name 1 Training
Course Category HACCP Training, Health & Safety, Health & Safety
Course Location Dublin, Ireland
Course Fee 25
Entry Requirements The course is suitable for all supervisors and managers Business owners Anyone with an interest in acquiring knowledge on HACCP principles
Career Path Health and Safety Manager – £34,738 per annum Health and Safety Coordinator – £22,186 per annum Environmental Health and Safety Manager – £40,329 per annum Environmental Health and Safety Officer – £26,683 per annum Food and Beverage Supervisor – £16,698 per annum Food and Beverage Manager – £25,071 per annum
For information about 1 Training, please visit our college page on www.nightcourses.com by clicking here.

Course Provider

1 Training



63/66 Hatton Garden, 5th Floor, Suite 23, London. EC1N 8LE, Dublin, United Kingdom

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1 Training
63/66 Hatton Garden, 5th Floor, Suite 23, London. EC1N 8LE, Dublin, United Kingdom

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