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Fundamentals of HACCP Level 2

This course addresses the basic principles of Hazard Analysis and Critical Control Points (HACCP), the regulations relating to HACCP, and …
Price: $20.00
Fundamentals of HACCP Level 2
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Description

This course addresses the basic principles of Hazard Analysis and Critical Control Points (HACCP), the regulations relating to HACCP, and guidance on developing and implementing a simple HACCP-based Food Safety Management Programme. It will help you to better understand how to apply the principles of HACCP correctly to improve food safety and comply with the law.

What You’ll Learn

Having completed this course, the student should be able to: – Understand the origins and principles of HACCP-based Food Safety Management Programmes – Describe the stages and processes required to establish a HACCP Programme – State the importance of developing and implementing HACCP – Design simple flow charts for HACCP – Define the stages of HACCP plans – Establish monitoring protocols for HACCP – Describe simple HACCP recording systems – Contribute to regular HACCP reviews, audits, and revisions – Understand the key terminology associated with HACCP

Quiz Information

Quizzes must be passed at 70% to move forward to the next lesson.

Exams

You will have to pass the Final Exam with a 75% to get credit for completion of this course.
Course NameCourse DeliveryCredit HoursPriceQty
Fundamentals of HACCP Level 2Learn2Serve Online Course6$20.00
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Having completed this course, the student should be able to: – Understand the origins and principles of HACCP-based Food Safety Management Programmes – Describe the stages and processes required to establish a HACCP Programme – State the importance of developing and implementing HACCP – Design simple flow charts for HACCP – Define the stages of HACCP plans – Establish monitoring protocols for HACCP – Describe simple HACCP recording systems – Contribute to regular HACCP reviews, audits, and revisions – Understand the key terminology associated with HACCP
Having completed this course, the student should be able to: – Understand the origins and principles of HACCP-based Food Safety Management Programmes – Describe the stages and processes required to establish a HACCP Programme – State the importance of developing and implementing HACCP – Design simple flow charts for HACCP – Define the stages of HACCP plans – Establish monitoring protocols for HACCP – Describe simple HACCP recording systems – Contribute to regular HACCP reviews, audits, and revisions – Understand the key terminology associated with HACCP
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