Haccp Level 2 Training

HACCP Level-02 certification covers essential food safety principles, focusing on identifying, evaluating, and controlling food safety hazards.

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Principles of HACCP:

  • Conduct a Hazard Analysis
  • Determine Critical Control Points (CCPs)
  • Establish Critical Limits
  • Establish Monitoring Procedures
  • Establish Corrective Actions
  • Establish Verification Procedures
  • Establish Record-Keeping
  • Documentation Procedures

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Who Can Attend This Certification:

  • Food Handlers and Operators: Those directly involved in food preparation, handling, and processing.
  • Supervisors and Managers: Personnel overseeing food safety and quality in food production environments.
  • Quality Assurance Personnel: Professionals responsible for ensuring compliance with food safety standards.
  • HACCP Team Members: Individuals involved in developing, implementing, and maintaining HACCP plans.
  • Anyone Interested in Food Safety: Individuals seeking to enhance their knowledge and skills in food safety and HACCP.
  • Benefits of HACCP Level-02 Certification: Enhanced Food Safety Knowledge: Gain a thorough understanding of food safety hazards and controls.
  • Compliance with Regulations: Helps ensure that food safety practices meet national and international standards.
  • Improved Risk Management: Identify and control food safety risks effectively, reducing the likelihood of foodborne illnesses.
  • Increased Consumer Confidence: Demonstrate a commitment to food safety, enhancing trust in your products.
  • Career Advancement: Certification can open up opportunities for career progression in food safety and quality assurance.
  • Better Operational Efficiency: Streamlined processes that help in reducing waste, improving quality, and saving costs.
  • This certification is vital for anyone involved in the food industry to ensure safe food production and compliance with food safety standards.

    • HACCP Materials Course Content

    • Introduction to HACCP
    • Overview of food safety and HACCP principles.
    • Food Safety Hazards:
    • Biological, chemical, and physical hazards in food.
    • HACCP Plan Development:
    • Steps to develop, implement, and maintain a HACCP plan.
    • Critical Control Points:
    • Identification and management of CCPs.
    • Monitoring and Verification:
    • Techniques for monitoring CCPs and verifying the HACCP system.
    • Corrective Actions:
      How to handle deviations in the HACCP process.
      HACCP
    • Documentation:
      Proper record-keeping and documentation practices.
    Course Duration
    0 Days
    • One to One Live Zoom Classes
    • Any Time from Any Where

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