‘UKQ HACCP Level 2 Food Safety’
United Kingdom Qualifications (UKQ) Limited was founded to coordinate academic and vocational training and further education provision around the world. The idea was to provide world-class training and learning to all of our learners. We also want to make it easier for our approved training centres to conduct trainings on their own while adhering to international regulatory standards.
Today, United Kingdom Qualifications (UKQ) Limited is an international awarding organisation that provides qualifications at various levels and in a variety of subject areas. UK-Qualifications recognises a learner's skills, knowledge, and understanding at a specific level and in a specific subject.
Introduction to HACCP?
The course is intended for Food Manufacturing Process Staff, including manufacturing supervisors and managers, as well as anyone interested in the food industry who is responsible for developing a food safety management (HACCP) plan in their organisation.
The course covers food hygiene practises and goes into greater detail about the controls that can be put in place to ensure that the food handling process is as safe and hygienic as possible.
In food industry, HACCP is a management system in which food safety is provided and ensured through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
The basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
·Conduct a hazard analysis.
·Determine the critical control points (CCPs).
·Establish critical limits.
·Establish monitoring procedures.
·Establish corrective actions.
·Establish verification procedures.
·Establish record-keeping and documentation procedures.
Benefits of level 2 Food Safety HACCP:
Few are listed below:
·Maintain or increase market access
·Improve control of production process
·Reduce costs through reduction of product losses and rework
·Increase focus and ownership of food safety
·Business liability protection
·Improve product quality and consistency
·Simplify inspections primarily because of the recordkeeping and documentation
The Outlines of Course:
·Introduction to food hygiene
·Food hygiene practice
·Food Cycle stages and Process flow
·Temperature control: various methods of measuring food temperatures, heating and cooling temperatures and stages of cook-chill
·Workplace and equipment design
·Waste disposal, cleaning and disinfection
·Pest control: types of pests, their impact on the workplace and methods to control them
·Food safety management tools: detailed analysis of each step of HACCP system
·Food Legislation and Supervisory Management: Legislation in food businesses, how it is enforced, the responsibilities of employers and employees and the concept of due diligence
·Minimum 10-12 Hours
Mode of study:
We provide the following mode of study:
·Recorded Lecture’s on YouTube
For Registration and Admission:
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