Food Hygiene Level 2 - HACCP
This Food Hygiene Level 2 – HACCP course is designed to help food handlers understand more about what’s involved in a food safety management system based on the principles of HACCP. The course outlines each step of the system and explains more about how to carry out your work safely and efficiently.
Introduction to HACCP
What HACCP is and how to implement it
The law and who implements it
Food safety hazards
The 7 principles of HACCP
Hazard analysis and control measures
Determining the critical control points
Establishing critical limits
Establishing monitoring procedures
Establishing verification procedures
Establish record-keeping and documentation procedures
Fully online course with no time limits. Multiple online assessment attempts allowed.
This course covers and complies with the DBEI Return to Work Protocol.
Course and Assessment created and approved by a QQI Level 6 Fully Certified Expert Trainer.
Course and Declaration must be completed at least 3 days prior to return.
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