Level 2 and 3 HACCP and Food Allergy Training Package

METAVERSESKILLS

• Level 2 and 3 HACCP and Food Allergy Training Package 59:15

  • 1: 1.1 Understanding the importance of food safety 02:42
  • 2: 1.2 Overview of HACCP principles 02:32
  • 3: 1.3 Legal requirements and regulations 03:04
  • 4: 2.1 Types of food hazards 02:04
  • 5: 2.2 Biological, chemical, and physical hazards 01:38
  • 6: 2.3 Allergen management 03:03
  • 7: 3.1 Seven HACCP principles 02:29
  • 8: 3.2 Developing a HACCP plan 03:01
  • 9: 3.3 Establishing critical control points (CCPs) 03:11
  • 10: 4.1 Monitoring HACCP systems 02:44
  • 11: 4.2 Taking corrective actions 03:04
  • 12: 4.3 Documentation and record-keeping 03:10
  • 13: 5.1 Verification activities 03:09
  • 14: 5.2 Validation of HACCP plans 02:58
  • 15: 5.3 Internal and external audits 03:00
  • 16: 6.1 Risk assessment and hazard analysis 03:18
  • 17: 6.2 HACCP plan optimisation 03:05
  • 18: 6.3 Continuous improvement in food safety 02:54
  • 19: 7.1 Understanding food allergies 01:38
  • 20: 7.2 Identifying common allergens 03:27
  • 21: 7.3 Developing allergen control strategies 03:04

Module 1: Introduction to Food Safety and HACCP

- Understanding the importance of food safety

- Overview of HACCP principles

- Legal requirements and regulations

Module 2: Identifying Food Hazards

- Types of food hazards

- Biological, chemical, and physical hazards

- Allergen management

Module 3: The HACCP System

- Seven HACCP principles

- Developing a HACCP plan

- Establishing critical control points (CCPs)

Module 4: Monitoring and Corrective Actions

- Monitoring HACCP systems

- Taking corrective actions

- Documentation and record-keeping

Module 5: Verification and Validation

- Verification activities

- Validation of HACCP plans

- Internal and external audits

Level 3 Course Outline:

Module 1: Advanced HACCP Principles

- Risk assessment and hazard analysis

- HACCP plan optimization

- Continuous improvement in food safety

Module 2: Food Allergy Management

- Understanding food allergies

- Identifying common allergens

- Developing allergen control strategies

Module 3: Cross-Contamination Prevention

- Cross-contact vs. cross-contamination

- Allergen labeling and communication

- Cleaning and sanitation best practices

Module 4: Crisis Management and Recall Procedures

- Crisis management planning

- Implementing a recall procedure

- Communicating with stakeholders during recalls

This course is ideal for professionals and aspiring individuals who wish to gain in-depth knowledge of food safety protocols. It is particularly beneficial for:

• Managers and supervisors within food service or food production, aiming to enhance team management with a safety-first approach.
• Food handlers and staff involved in the direct preparation and handling of food who need to improve their hygiene and safety knowledge.
• Business owners in the restaurant or catering industry looking to ensure their establishments comply with food safety standards and regulations.
• Health and safety professionals seeking specialized training in food safety to improve their expertise and role in the food industry.
• Individuals who are passionate about pursuing or advancing a career in food safety, and those responsible for maintaining high standards of hygiene in food environments.

• No prior qualifications are required, although a basic understanding of food hygiene is beneficial.
• A willingness to engage in online learning and assessments.

• Food Safety Manager
• Catering Manager
• Restaurant Manager
• Quality Control Officer
• Health and Safety Officer
• Food Safety Consultant
• Regulatory Compliance Officer in food industries

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