HACCP Level 2 - CS656

Welcome to the Hazard Analysis and Critical Control Point (HACCP) course, an internationally recognized system for reducing the risk of safety hazards in food. This system, which is essential for all food industry professionals, introduces you to a structured and systematic approach to enhancing food safety from production to consumption. Our HACCP course focuses on helping you understand and apply the seven principles of HACCP. These include conducting hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation. By mastering these, you will be able to ensure food safety by identifying and controlling potential hazards before they threaten the safety of food products. This course suits a variety of professions in the food industry, from on-the-ground operators to supervisors and managers. Whether you are new to the concept or looking to enhance your understanding and apply HACCP more effectively in your business, this course can help you reach your goals. Ultimately, our aim is to empower you with the knowledge and tools to deliver safe, quality food to consumers, while also complying with local and international regulatory requirements. Let's start this journey to ensure a safer and healthier food industry!

-Accredited by Endorsity-

Module Names 
M1 -An Overview of HACCP and Its Relationship to Food Safety Laws
M2 -Biological Hazards in Food Safety
M3 - Risks in Food Safety: Physical, Chemical, and Allergenic
M4 - Creating a HACCP System: Prerequisites, Preliminary Steps, and Implementation
M5 -Explanation of the Seven HACCP Principles