HACCP Food Safety (Level 1 & 2)
E-Learning Course
What is HACCP Training?
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to identifying and controlling food safety hazards. HACCP Food Safety Level 1 and 2 Training provides participants with a strong foundation in food safety practices and hazard control methods essential for safe food handling and preparation. This course aligns with international food safety standards and is suitable for food industry professionals at all levels, helping them to understand, implement, and maintain a HACCP system in their workplace.
Course Overview
The HACCP Food Safety Level 1 and 2 course is designed to educate food handlers, supervisors, and managers on critical food safety concepts and the practical application of HACCP principles. Level 1 introduces basic food safety practices, while Level 2 covers more advanced techniques and is ideal for those involved in developing and maintaining HACCP systems. By the end of the course, participants will understand how to identify food safety hazards, apply preventive measures, and maintain food safety standards in line with regulatory requirements.
Course Content
This course is divided into two levels, with each level building on the previous one.
Level 1 - Food Safety Basics
Introduction to Food Safety and HACCP - Understanding food safety, basic hazards, and the significance of HACCP in food handling.
Personal Hygiene and Food Handling Practices -Proper handwashing, safe clothing, and essential hygiene practices for food handlers.
Introduction to Cross-Contamination - Recognising sources of contamination and safe handling practices to prevent foodborne illnesses.
Food Storage and Temperature Control - Safe storage methods, temperature monitoring, and proper cooling, reheating, and thawing practices.
Cleaning and Sanitation - Basic cleaning protocols for food preparation areas, equipment, and utensils.
Level 2 - Advanced HACCP Principles
Principles of HACCP - Detailed examination of the seven principles of HACCP, including hazard analysis and identifying critical control points.
Developing and Implementing a HACCP Plan - Step-by-step guidance on creating, implementing, and maintaining a HACCP plan in a food business.
Conducting Risk Assessments - Understanding how to identify and evaluate potential risks in food production.
Monitoring Procedures and Corrective Actions - Techniques for monitoring food safety practices and implementing corrective actions when necessary.
Record Keeping and Documentation
Importance of accurate documentation and techniques for maintaining compliance with food safety regulations.Review and Auditing of HACCP Plans
Guidelines for regular reviews, updates, and audits to ensure ongoing compliance with food safety standards.
Enroll Now
Have additional questions? Feel free to contact us and get yourself enrolled in the course today.
Phone: +353 57 8640505
Email: info@celticsafetytraining.ie
Address: Office 1 & 2, Camsaw Building, Unit 12, Portarlington Business Park, Canal Rd, Co Laois