Evolution International Ltd Course Brochure V3.0 | Página 24

Introduction to HACCP Level 2
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 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 if a critical limit is breached.
This course will cover the following modules:
Module number
1
2
3
4
5
6
7
8
Module Name
Key definitions
Microbiological hazards and controls
Chemical hazards and controls
Allergens and avoiding cross-contamination
Physical hazards and controls
Pre-requisite programmes
Implementation of HACCP
The 7 principles of hazard control in practice
Approved by: CPD
Duration: 80 minutes
Pass Required: 70%
Cost: £35.00 + VAT
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