Course Aims

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food
safety management system that is used to identify, evaluate and control hazards which are
significant for food safety.

Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards
rather than relying mainly on end-product testing.

This course will start by covering some of the key terms you will need to understand before moving
on to identifying critical control points and analysing some of the key hazards. It’ll show you how to
determine control points and how to avoid cross-contamination in the food chain. It will also cover
some of the control measures that can be taken along with how to address a problem is a critical
limit is breached.

Towards the end of the course all this will be brought together by taking you step by step through
the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole

e-Learning Introduction to HACCP Level 2

Course Content

Key Definitions 
Microbiological Hazards and Controls 
Chemical Hazards and Controls 
Allergens and Avoiding Cross-Contamination 
Physical Hazards and Controls 
Prerequisite Programmes 
Implementation of HACCP 
The 7 Principles of Hazard Control in Practice

Arrange your course with Sibbald

If pre-scheduled dates are not listed on this page, or if the dates published do not fit your requirement, please contact us as arrangements can be made to suit your needs. 

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