International Level 2 Award in Principles of HACCP by ISOHS
This globally recognized certification provides essential knowledge of Hazard Analysis and Critical Control Points (HACCP) principles for food industry…
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This globally recognized certification provides essential knowledge of Hazard Analysis and Critical Control Points (HACCP) principles for food industry professionals. Designed to meet Codex Alimentarius standards, the course equips participants with skills to contribute to food safety management systems in manufacturing, catering, and retail environments.
Key Benefits:
✔ Aligns with ISO 22000 and FSSC 22000 requirements
✔ 4-hour intensive training format
✔ Interactive HACCP plan development exercises
✔ Satisfies compliance for food safety team members
Why Choose ISOHS?
🔹 Developed by lead HACCP auditors
🔹 Practical templates for immediate use
🔹 Satisfies BRCGS/SQF training requirements
🔹 Money-back guarantee
Early Bird Offer: 15% off.
What Will You Learn?
- Curriculum Breakdown
- 1. HACCP Fundamentals
- 7 Principles of HACCP (Codex Alimentarius)
- Difference between prerequisite programs and HACCP
- Legal framework (FDA, EU Regulation 852/2004)
- 2. Hazard Analysis
- Identifying biological, chemical, physical hazards
- Determining risk significance (likelihood × severity)
- Case study: Allergen cross-contact in production
- 3. Critical Control Points
- Establishing CCPs using decision trees
- Monitoring procedures (continuous vs. intermittent)
- Corrective action protocols
- 4. Documentation & Verification
- Creating HACCP flow diagrams
- Record-keeping requirements
- Internal audit basics
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