HAACP Food Safety Level 2 Course
Description
HACCP also known as Hazard Analysis and Critical Control Point is a system used to standardize food and health safety, ensuring minimal food safety risks. The system analyzes chemical, biological and physical hazards during the process instead of a final inspection after production. HACCP is used primarily in every sector of the food manufacturing and processing industry
Core Units
- What is HACCP and why do we need it?
- Contaminations, hazards and controls
- Prerequisite controls
- How to HACCP: The 12 stages
- Using HACCP in practice
Learning Outcome
- Creating quality assurance programs
- Working with production mangers to oversee the quality and food safety
- Track inventory for chemicals and sanitation supplies
Career Opportunities
- Quality Supervisor
- HACCP Coordinator
- Quality Assurance Coordinator
- HACCP Food Safety Manger
- HACCP/Quality Control Technician
- Health and Safety Coordinator
Work placement information
- There is no work placement requirement for this course.