Course Overview
The Level 2 HACCP (Hazard Analysis and Critical Control Points) course provides a comprehensive understanding of the principles and practices involved in implementing and maintaining HACCP systems in the food industry. This course covers the essential concepts of food safety, hazard analysis, and critical control points, ensuring participants gain the knowledge and skills required to effectively manage food safety risks.
Course Objectives
- To provide a thorough understanding of HACCP principles and their application in the food industry.
- To equip participants with the skills to conduct hazard analysis and identify critical control points.
- To study the development, implementation, and maintenance of HACCP plans.
- To ensure participants understand the importance of monitoring, verification, and documentation in HACCP systems.
- To prepare participants for the challenges of managing food safety and ensuring compliance with regulatory requirements.
Who Should Attend:
- Food industry professionals involved in food safety and quality management.
- Food Technology students and graduates.
- Microbiology, Biochemistry, Biotechnology, and allied subject students.
- Food safety managers, supervisors, and team members.
- Anyone aspiring to work in the food industry and looking to enhance their knowledge of HACCP.
Certification
Upon successful completion of the course, participants will receive a Level 2 HACCP Certification from Brix Certifications, recognized for its commitment to excellence in food safety training and education.