HACCP Level 2
Course Introduction:
This course is designed to provide learners with an understanding of Hazard Analysis and Critical Control Points (HACCP) principles and their application in the food industry. It covers the essential knowledge and skills required to develop and implement a HACCP plan for the effective management of food safety hazards.
Course Contents:
| S.No. | Course Content |
|---|---|
| 1 | Introduction to HACCP |
| 2 | Food safety hazards |
| 3 | HACCP principles and guidelines |
| 4 | The HACCP system and its implementation |
| 5 | Pre-requisite programs and HACCP plan development |
| 6 | Conducting a hazard analysis and determining CCPs |
| 7 | Critical limits, monitoring, and corrective actions |
| 8 | Verification and documentation of HACCP plan |
| 9 | HACCP plan review and maintenance |
| 10 | International HACCP standards and regulations |
Learning Outcomes:
| S.No. | Learning Outcomes |
|---|---|
| 1 | Explain the basic principles and concepts of HACCP |
| 2 | Identify and assess food safety hazards and their potential risks |
| 3 | Apply the HACCP system to ensure effective management of food safety hazards |
| 4 | Develop and implement HACCP plans for food production and processing operations |
| 5 | Monitor and verify the effectiveness of HACCP plans and pre-requisite programs |
| 6 | Demonstrate knowledge of international HACCP standards and regulations |