All organisations involved in the production, preparation or sale of food have a moral and legal obligation to ensure the safety of the food served. In order to create internal standards that ensure safe food, each organisation will have a Food Management System. This system will reflect the type of food safety processes and procedures needed for the operational style of your organisation. At the heart of the policy will be the Hazard Analysis Critical Control Plan (HACCP).
This course is certified by TQA Ltd. TQA is an independent training quality assurance company that assesses the quality of content and its compliance to the standard that governs the topic. TQA requires that ever learner completes an assessment to confirm that the learner’s knowledge of the subject meets the criteria for competence.
- Food management systems.
- Control stages.
- Typical control points.
- Record keeping.
- Seven principles of HACCP.
- Time and temperature controls.
- Stock management and rotation.
- Dry and cold storage.
- Chemical hazards.
- Waste management
To achieve the HACCP Level 2 qualification a 90% pass mark is required in the online assessment. On achievement of the qualification you will receive a downloadable certificate.
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