In the United Kingdom, is it a legal requirement for all types of food handlers to have a Food Safety Management training. The reponsibility is on the employers to ensure their team members knows how to handle, prepare and serve food safely to the consumers.

The employees need to understand the critical control points, identify and analyse the key hazards.
This course covers 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. This course  wiil It’ll show you how to determine control points and how to avoid cross-contamination 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.

This HACCP Level 2 online course is approved by:

 CPD certification service :

The CPD certification service helps organisations to formalise their expertise into a structured and recognised approach in learning. This conforms the course content is alilgned to the universally accepted Continuing Professional Development (CPD) guidelines.

Gatehouse Awards Ltd. : 

Institute of Hospitality:

This is a professional body for managers and aspiring managers working and studying in hospitality, leisure and tourism sectors. The institute helps the managers to become the most demanded manaagers within the industry. This recognition makes this course demanding for accomodation managers, catering managers, chef, conference centre managers, event managers, fast food restaurant managers, hotel managers, public house managers, restaurant managers, retail managers and even for apprentices.

IIRSM:

International Institute of Risk and Safety Management(IIRSM)is an independent professional membership organisation for those managing risks of all forms as a part of their job role. The organisation works with representatives from all risk disciplines from compliance, environmental management, health and safety, insurance, quality management and more. They work by championoing risk management through setting standards, providing practical education, training, advice and resources.

This course focuses on making you able to do the followings once you successfully complete it:

•   – Develop understanding of food hygiene legislation and recognise why HACCP is relevant
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•  – Identify the main categories of food safety hazards
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•  – Understand the key points to identify critical control points
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•  – Identify the food safety hazards and their appropriate control measures
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•  – Practice and take actions to avoid cross-contamination in the food chain
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•  – Understand how the 7 principles of HACCP are integrated into the process

This HACCP Level 2 course is essential for anyone working in hospitality sector and is required to handle food as a part of their job role. This includes full-time, part-time and temporary workers.

It is also beneficial for the management and supervising level to understand the principles of  food safety management.

This course can be part of the employee induction or as a refresher training for the current team members.

Over eight modules this course will help you understand how to handle and serve food safely to your cosumers.

Module 1- Key Definitions

This module explains the purpose and benefits of implementing HACCP and provides definitions for some of the key terms used. The module outlines the food safety legislation that all businesses
must comply with.

Module 2- Microbiological Hazards and Controls

This module explains the microbiological food safety hazards that are present in the workplace and how you can effectively manage them.

Module 3-5 –  Chemical Hazards and Controls and Allergens and Avoiding Cross-Contamination

Module 6. Prerequisite Programmes

This module looks at the importance of having basic food safety control measures (prerequisites) in place before implementing a full HACCP system.

Module 7. Implementation of HACCP

This module looks at the steps that need to be followed before a completed HACCP system can be implemented. The module explains how members for the HACCP team are chosen and why
it’s necessary to create flow charts for your work processes.

Module 8.The 7 Principles of Hazard Control in Practice

This module outlines the seven principles of HACCP and looks at how your business can determine the significant food safety hazards. The module also explains critical limits and how they
should be established. It also explains how food businesses can monitor the identified hazard,
act in case of emergency and check to ensure that the HACCP.

It does not account in any way for loading time or thinking time on the questions).

This entirely online course can be accessed from any device with the following system specifications:

    • Browser: Up to date web browser
    • Video: Up to date video drivers
    • Memory: 1Gb+ RAM
    • Download Speed: Broadband (3Mb+)