INTERNATIONAL INSTITUE OF FOOD SAFETY AND HEALTH
FOOD SAFETY AND HYGIENE
HACCP Level 2
The HACCP Level 2 Training Course, offered by the International Institute of Food Safety and Health (IIFSH), provides participants with an intermediate understanding of Hazard Analysis and Critical Control Points (HACCP) principles and their practical application in food operations.
The course focuses on identifying and controlling biological, chemical, physical, and allergen hazards, understanding Critical Control Points (CCPs), monitoring food safety controls, implementing corrective actions, and maintaining appropriate documentation.
Participants will develop the knowledge and practical skills necessary to support HACCP implementation, strengthen food safety compliance, and contribute to an effective Food Safety Management System (FSMS).
Target Audience: Food Handlers, Cooks, Catering Personnel, Kitchen Supervisors, Food Production Employees, and Hospitality Professionals.
Cost: $450.00 USD
Duration : Self Pace
Online
PRE-REQUISITE
No pre-requisite is mandatory for persons who are interested in pursuing our Basic Safety program.
To register
1. please click on the below button
2. Click Join
3. You would then receive an approval email/link
4. Click on the link to begin sign up/payment
5. Once payment is received you will have access to our e-learning platform.
NOTE: Certificate is valid for 3 years
Summary of Learning Outcomes
To achieve this qualification, a candidate must learn:
In This Course, You Will Learn How To
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Understand the principles and requirements of Hazard Analysis and Critical Control Points (HACCP).
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Explain the importance of HACCP in establishing and maintaining an effective Food Safety Management System (FSMS).
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Identify biological, chemical, physical, and allergen-related food safety hazards.
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Conduct comprehensive hazard analyses and evaluate food safety risks.
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Apply the seven principles of HACCP in food production, catering, and food service operations.
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Establish and manage a HACCP team, including defining roles and responsibilities.
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Develop process flow diagrams and verify their accuracy within food operations.
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Identify Critical Control Points (CCPs) using appropriate assessment methods.
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Establish scientifically justified critical limits for identified CCPs.
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Develop and implement effective monitoring procedures for critical control points.
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Establish corrective action procedures when critical limits are exceeded.
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Apply HACCP validation and verification techniques to assess system effectiveness.
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Develop and maintain HACCP documentation, monitoring records, and compliance reports.
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Conduct internal HACCP assessments and identify opportunities for continual improvement.
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Demonstrate leadership and supervisory responsibilities in implementing and maintaining an effective HACCP system.
Assessment and Grading
Attainment of the Learning Outcomes will be assessed by IIFSH international committee members ensuring the candidate has been deemed successful in answering the 50 multiple choice questions. Candidates who fail to reach the minimum standard for the Pass grade of 75% will be recorded as having failed the assessment and will not receive a certificate.
RE-WRITING EXAM
If you were unsuccessful in your examination, you will be required to re-write the examination. Please note, participants re-writing the The HACCP Level 2 Training Course examination will pay a considerable fee a 50% discounted rate.
In order to be awarded a certificate, candidates must be able to recall relevant knowledge and demonstrate a high level of understanding of the principles and concepts of HACCP management.
Candidates who attain a mark of 75% or greater will be deemed to have achieved the criteria for certification.
REGISTRATION AND PAYMENTS:
The HACCP Level 2 Training Course program can do a direct deposit or online payment of both program fee and registration fee. Once the payment is made a copy of your receipt will be required as proof of payment order to commence the online Food Safety and Hygiene training.