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Food Safety Level 1 Associated Poisoning & Hazards HACCP £11.49 CPD Training & Certificate
Food Safety Level 1 Associated Poisoning & Hazards HACCP £11.49 CPD Training & Certificate
15th September 2018
Health and Safety Legislation Explained e-Learning CPD Training Course & Certificate £12.99
Health and Safety Legislation Explained e-Learning CPD Training Course & Certificate £12.99
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Food Safety Level 2 in Catering Environment HACCP CPD Training & Certificate UK £15

£20.00 £15.00

This online Food Safety course is designed to provide individuals that handle open food the essential knowledge and understanding of good Food Safety Practice. This training course aims to provide candidates with a fundamental knowledge of food hygiene and to enable them to apply this knowledge to essential practical skills to prevent food poisoning.

100 in stock

SKU: 130 Category: Tag:
Description

This online HACCP Food Safety course is designed to provide individuals that handle open Kerote Ltd Accredited Provider No # 777104food the essential knowledge and understanding of good Food Safety Practice.

This training course aims to provide candidates with a fundamental knowledge of food hygiene and to enable them to apply this knowledge to essential practical skills to prevent food poisoning.

Bulk Purchasing Account (ELBA)

Learning OutcomesLocalTips.Net

  • Introduction to Food Safety
  • Hazards associated with Food Safety
  • Food poisoning and contamination
  • HACCP
  • Temperatures
  • Personal Hygiene
  • Allergies and Intolerance
  • Premises, Equipment and Pest Control
  • Cleaning and Disinfecting
  • Legislation and requirements

Duration

60 mins

Refresher Requirements

Refreshed by your company guidelines, local and national authoritative guidelines and any regulatory requirements

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Learning online or e-learning courses have several obvious advantages which benefit the student.  Other than being able to learn any time and in any place 24/7 add flexibility to the process. Choosing the time suits you to advance your learning.Food Safety Level 2 in Catering Environment e-Learning CPD Training HACCP

The coursework is available to the learner to go over and to revise countless of times before finally taking the exam.  Also, should the first results are not satisfactorily, you can retake the exam.

You are no longer restricted to set hours and having to rebook another course when the exam results are not as good as you can achieve.

  • Online courses run 24/7
  • You can log in from any place as long as you have the username & password
  • The course can be revised again countless times till the learner is ready
  • Exams can be retaken when the results can be improved
  • A certificate will be issued as soon as the exam was completed in the learner’s name
  • Your results kept safe on our system for further use by the learner
  • Courses are 100% guaranteed CPD Accredited by The CPD Accreditation Group

HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.

HACCP involves:

  • looking closely at what you do in your business, what could go wrong and what risks there are to food safety
  • identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels
  • deciding what action you need to take if something goes wrong
  • making sure that your procedures are being followed and are working
  • keeping records to show your procedures are working

It is important to have food safety management procedures that are appropriate for your business.

Explaining hazards

A hazard is something dangerous. A food hazard is something that could make food unsafe or unfit to eat. It’s important you can identify those stages in your business when hazards could be present so they can be removed or reduced to safe levels.

There are three main types of food safety hazards:

  • microbiological – involving harmful bacteria
  • chemical – involving chemical contamination
  • physical – involving objects getting into food

Food safety management procedures Slips, Trips and Falls in the Hospitality Industry £14.99 Online CPD Accredited Training & Certificate

You must develop your procedures based on the principles of HACCP.

Businesses must comply with the legal requirements by following good hygiene practice

Hazard Analysis and Critical Control Point (HACCP)

Section 2: Hazard Analysis Critical Control Points (HACCP)
______________________________________________________________________________
FCO HACCP Version no. 1 Page: 1 of 20
What this section aims to do
 To introduce and describe the concept of HACCP.
 To analyse potential food hazards within the food production system.
 To identify points which are critical for food safety – the Critical Control Points (CCPs).
 To specify control measures and Critical limits for the CCPs.
 To specify corrective action if the CCP critical limit is exceeded.
 To record HACCP reviews.
 To ensure compliance with EC Regulation 852/2004 as implemented by the Food Hygiene
(England)(Scotland)(Wales)(Northern Ireland) Regulations 2006.
Contents
 Food operational flowcharts.
 Hazard analysis and identification of Critical Control Points (CCPs) for food operations.
What you need to do
 Decide who will be in your HACCP team and complete the details in Form 1.1.
 Someone within the business should be trained in HACCP techniques and their application.
 The flowchart boxes need to be completed to indicate high-risk foods that are handled within the food
operation. These are foods that are high in protein (such as meat, dairy, stock etc.) and are ready to eat.
Rice should be included due to the potential hazard of Bacillus cereus.
 The HACCP should be studied and its contents are known about

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