Overview
This comprehensive course on HACCP Level 2 Training will deepen your understanding on this topic.
After successful completion of this course you can acquire the required skills in this sector. This HACCP Level 2 Training comes with accredited certification from CPD, which will enhance your CV and make you worthy in the job market.
So enrol in this course today to fast-track your career ladder.
How will I get my certificate?
You may have to take a quiz or a written test online during or after the course. After successfully completing the course, you will be eligible for the certificate.
Who is this course for?
There is no experience or previous qualifications required for enrolment on this HACCP Level 2 Training. It is available to all students, of all academic backgrounds.
Requirements
Our HACCP Level 2 Training is fully compatible with PC’s, Mac’s, Laptop, Tablet and Smartphone devices. This course has been designed to be fully compatible with tablets and smartphones so you can access your course on Wi-Fi, 3G or 4G.
There is no time limit for completing this course, it can be studied in your own time at your own pace.
Career path
Learning this new skill will help you to advance in your career. It will diversify your job options and help you develop new techniques to keep up with the fast-changing world. This skill set will help you to—
- Open doors of opportunities
- Increase your adaptability
- Keep you relevant
- Boost confidence
And much more!
Course Curriculum
- 1 section
- 10 lectures
- 2 hours, 17 minutes total length
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Module 01: The Principles of HACCP00:17:00
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Module 02: Legislation Regarding HACCP00:13:00
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Module 03: Food Poisoning and Contamination Hazards00:14:00
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Module 04: Understanding Food Safety00:14:00
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Module 05: Allergens in Food00:13:00
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Module 06: Chemical and Physical Hazards in Food00:14:00
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Module 07: Preparing for a HACCP System00:13:00
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Module 08: Preliminary Steps and Studies for HACCP00:13:00
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Module 09: The Seven Principles of HACCP – Part One00:12:00
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Module 10: The Seven Principles of HACCP – Part Two00:14:00