HACCP - Level 2 Training - Online Course

Description

The HACCP - level 2 training – online certification course will help users to gain knowledge and understanding of basic HACCP requirements, HACCP documentation, terms and definition for food safety, good food safety culture, various food hazards, food allergy, and allergens, premises requirements, food handling equipment design, etc. for effective food safety environment. The course also covers personal hygiene practices and techniques, pest control management practices as well as cleaning and sanitization practices for safe food processing. These all subjects will be useful HACCP level-2 personal that work in food organizations, such as food processing/manufacturing companies, eateries, food stores, etc. This HACCP level-2 training for food safety is an E-learning course in which you can enroll anytime and access course material online from anywhere to learn about HACCP level 2 personal. No schedule is required to enroll and access course to get certified.

Content Covered in HACCP Level-2 Training Course

This HACCP Level-2 Training - Online Course with certification contains video tutorials recorded by experienced HACCP system implementers, auditors and trainers. For a better understanding of the HACCP level-1 topics, handouts in .pdf format are also provided as an easy download. Following are the key sessions included in this online course:

• Session 1: Personal Hygiene Practices and Techniques
• Session 2: The Basic Conditions to Achieve Food Safety -PRP
• Session 3: HACCP System ( HACCP Analysis and Critical Control Points )
• Session 4: Introduction to TACCP and VACCP
• Session 5: Food Safety Hazards - In detail
• Session 6: Introduction to Food Allergy and Allergens
• Session 7: Allergen Management and Control
• Session 8: Introduction to Food Safety Culture
• Session 9: Food Premises Requirements for Food Safety
• Session 10: Food Handling Equipment Design for Food Safety
• Session 11: Cleaning and Sanitization Practices
• Session 12: Pest Control
• Session 13: Terms and Definitions in Food Safety
• Session 14: HACCP Documentation

Each of the above fourteen sessions consists of modules such as video tutorial/lectures, hand-outs and online exams as below:

1. Videos / Lectures:
   The video tutorials by experienced food safety system trainers on important topics are e provided in this course. On rest of subjects audio-visual presentation is available on online learning management platform, which gives detailed information about the subject.
2. Handouts:
   The handouts in more than 150 pages in PDF format are provided that cover each of the above fourteen sessions. The participants can download and save the handouts on their computer/laptop for better understanding and for future reference also. They can read the handouts offline, anytime and anywhere.
3. Online Exams:
   The participants of this certified food safety supervisor online course will be required to clear all session exams and one final exam, which are given as a part of the course. After successfully passing the final exam, his/her auto-generated certificate will be issued and can be downloaded and printed from the dashboard.

Course Objectives

The objectives of this online HACCP level -2 training course are to increase your knowledge and understanding of:

• Principle of HACCP system
• How to achieve food safety in organization
• HACCP documentation requirements
• Effective Food safety culture development
• Food premises design requirements
• Food equipment design requirements
• Various food hazards and their sources
• Personnel hygiene practices
• Food safety allergens and controls
• Pest control for food premises
• Effective cleaning and sanitization practices.

Who Can Enrol In This Course?

This course is for all those people who require or want to gain knowledge about various aspects of HACCP level-2 training to work in food manufacturing and food processing organizations. This certified online HACCP – level 2 training course will also help all those who want to lead the team of food safety employees, and establish control in food premises with HACCP food safety practices as well as personal hygiene and food hazards control.

 In particular, this course is useful for:

• Supervisors of any food chains , food manufacturing and food processing organizations
• Staff of any food manufacturers/food business
• Food safety team members and junior supervisors or food handlers
• Management representatives
• Anyone who wants to establish a new food business

Prerequisites

There is no prerequisite for joining this course; however, the following will be helpful for better understanding and utilization of this course:

• General awareness of food safety.
• General awareness of HACCP and hygiene.
• Ability to understand instructions in simple English.

AUTHORS & INSTRUCTORS

For details of the authors, trainers and instructors experience and background, please visit our trainers page. They have very rich experience on the subject.

STUDY MATERIALS

This e-Learning course is provided with study materials and you can read it after your log in or download (PDF format). Use the study materials to reinforce key points and to keep a reminder of what you already learned as well as you can save it in your computer for future reference. The access of this study material is removed after exam is cleared and on line certificate is prepared for the student.

EXAMINATION AND COURSE CERTIFICATE

All paid E-learning course includes the Course Certificate that is issued upon course completion and passing the session exams as well as a final exam given in the course with minimum 60% marks. The option to reappear in the exam is also given to student, if failed in any exam.

END OF COURSE INSTRUCTION

After completing the session and passing each session examination the student can appear for final exam. Once the final exam is cleared then it is considered a end of course. The training certificate is ready on our LMS and student can print it or save the training certificate. It is also available for verification by entering the name and certificate number.