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Certificates will be sent digitally by email, if you wish to received a printed copy by post, please tick this option.
If you would like to follow your course with Printed Notes in full colour (instead of online version), you can choose this option. Available in English, Maltese. Please email us to choose your language & set up a collection point, alternatively, add 'Registered Post' so we will deliver them to you.
Certificates & Licenses may get lost in the postal service and we cannot be held responsible for this incidence. In case of loss, reissue charges will apply. Tick this option to receive by Registered Mail.
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HACCP Foundation Course Level 2
Original price was: €175.00.€90.00Current price is: €90.00.
Course Overview: This course aims to give trainees an elevated knowledge of the HACCP Principles as defined by the Codex Alimentarius, the steps involved for a successful implementation and their importance in a Food Safety Management System.
Target audience: This course is aimed at all individuals in food and beverage establishments and related industries such as packaging, pharmaceutical and gas producers, undertaking first-line duties in purchasing departments, preparation, service, or retail of food, especially HACCP team members, cooks, kitchen & food processing supervisors and food packaging companies.
Course Content:
- Definition of HACCP By Codex Alimentarius
- Introduction To HACCP
- Origin of HACCP & Legal Background
- Legal Obligations
- Scope Of HACCP
- Benefits Of HACCP
- HACCP Definitions
- Prerequisites: Premises
- Prerequisites: Personnel
- Prerequisites: Raw Materials & Products
- The Principles Of HACCP
- Preparatory Steps to the 7 Principles Of HACCP
- Conducting A HACCP Study
- Construct A Flow Diagram
- Let Us Think of How Our Process Works – Draw A Draft
- Office Draft Flow Diagram
- On-Site Confirmation of Flow Diagram
- Flow Diagram Revised After Walk Around
- Principle 1 Identifying Any Hazards
- What Hazards?
- Different Types of Hazards
- What Is the Origin of a Hazard?
- What Is the Difference Between Hazard and Risk?
- Defining the Hazard
- Other Aspects to Help Identify the Hazards
- Risk Assessment Tools
- Establishing Adequate Control Measures (CM)
- Categorisation of CMs
- CMs Explained
- Applying the CMs to The Flow Diagram
Learning Outcomes: The trainee will be aware of HACCP and familiar with technical literature used in Food Safety Management Systems. This training will enable the trainee to be well conversant with Principle 1 and identify ways to implement control measures.
Duration: 5.75 hours total (4.25 hrs videos + 45 min contact time & 45 mins exam)
Support: Provided on demand.
Training style: Video training you can access from the comfort of your home.
Certification: Trainees who complete the course and examination will receive a certificate by email that is valid for 2 years.
Exam: 30 multiple-choice questions. The pass mark is 75%
Availability: The course must be completed within 60 days from purchase, should you have any difficulty do not hesitate to contact us for assistance.
Description
1. Stable internet connection.
2. Device: Smartphone/Tablet/PC for video training.
3. Exam: Smartphone, laptop, or PC with webcam, microphone, and sound.
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