This activity has been accredited by The CPD Standards office and equates to 1 hours of CPD.
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HACCP Level 2 Training for Hospitality & Catering
1 Hours (Approx.)
Multiple Choice
This course provides essential knowledge of Hazard Analysis and Critical Control Points (HACCP) principles and their practical application in food safety management within hospitality and catering settings.
It focuses on developing understanding of food safety procedures and the implementation of HACCP principles in daily operations.
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- Introduction to HACCP
- Food Safety Hazards
- Prerequisites for HACCP
- The Seven HACCP Principles
- Safe Food Handling
- Temperature Control
- Cross-Contamination Prevention
- Personal Hygiene
- Cleaning and Sanitising
- Stock Control
- Food Storage
- Record Keeping
- Common CCPs in Catering
- Monitoring Procedures
- Understand the basic principles of HACCP
- Know how to identify different types of food safety hazards
- Be able to implement prerequisite programmes
- Understand the importance of critical control points
- Know how to monitor and record critical limits
- Be able to take appropriate corrective actions
- Understand the importance of documentation
- Know how to maintain personal hygiene standards
- Be able to prevent cross-contamination
- Understand temperature control requirements
- Know how to complete monitoring records accurately
- Be able to follow food safety procedures
- Understand their role within the HACCP system
This activity has been accredited by The CPD Standards office and equates to 1 hours of CPD.