The HACCP – level 2 training – online certification course is designed to help users gain knowledge and understanding of basic HACCP requirements, HACCP documentation, terms and definitions for food safety, good food safety culture, various food hazards, food allergy, and allergens, premises requirements, food handling equipment design, etc. to establish an effective food safety environment. This course also covers personal hygiene practices and techniques, pest control management practices, as well as cleaning and sanitization practices for safe food processing. These subjects are intended to be useful for HACCP level-2 personnel working 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 the course material online from anywhere to learn about HACCP level 2. No specific schedule is required to enroll and access the 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-2 topics, handouts in PDF format are also provided for 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 tutorials/lectures, hand-outs, and online exams as below:
Videos / Lectures: The video tutorials by experienced food safety system trainers on important topics are provided in this course. For the rest of the subjects, an audio-visual presentation is available on the online learning management platform, giving detailed information about the subject.
Handouts: The handouts in more than 150 pages in PDF format are provided that cover each of the above fourteen sessions. Participants can download and save the handouts on their computer/laptop for better understanding and future reference. They can read the handouts offline, anytime, and anywhere.
Online Exams: 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, their auto-generated certificate will be issued, which 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 an 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 a wealth of experience in the subject.
STUDY MATERIALS
This e-Learning course is provided with study materials that you can read after logging in or download in PDF format. Use the study materials to reinforce key points and keep a reminder of what you’ve learned, and save them on your computer for future reference. Access to these study materials is removed after clearing the exam, and the online certificate is prepared for the student.
EXAMINATION AND COURSE CERTIFICATE
All paid E-learning courses include the Course Certificate issued upon course completion and passing the session exams, as well as the final exam, with a minimum of 60% marks. Students also have the option to retake the exam if they fail.
END OF COURSE INSTRUCTION
After completing the session and passing each session examination, students can appear for the final exam. Once the final exam is cleared, the course is considered complete. The training certificate is available on our LMS, and students can print or save it. It is also available for verification by entering the name and certificate number.
