The HACCP Level 2 Course is a comprehensive educational opportunity designed to help those in the food industry protect the consumer from food-borne illnesses. In this course, students will learn the correct procedures associated with Hazard Analysis and Critical Control Point (HACCP) principles. This course is designed to equip students with the knowledge and skills necessary for the efficient and successful implementation of the HACCP system in the food industry.
The first part of the HACCP Level 2 Course focuses on the essential principles of HACCP and the applications used to define it. Here, learners will understand the systematic approach to identifying potential food safety hazards, evaluate their risks, and develop methods for controlling them. This portion includes a discussion of the critical components of the HACCP process and the seven principles upon which it is based.