Introduction to 'HACCP' (Level 2) Approved Online Training

Description

Understanding key terms is the foundation of any food safety course, as it allows for a common language when identifying critical control points (CCPs) within the food production process. CCPs are stages where control can be applied to prevent or eliminate food safety hazards, or reduce them to an acceptable level. Analyzing potential hazards, such as biological, chemical, or physical risks, is crucial for establishing effective control measures. The course will guide you through the process of determining CCPs, implementing strategies to avoid cross-contamination, and ensuring a safe food chain. Additionally, it will provide insights into corrective actions that should be taken if a critical limit—a predefined threshold for each CCP—is breached, ensuring continuous improvement and compliance with food safety regulations. This comprehensive approach empowers food handlers and managers to maintain high standards of food safety and protect public health.