The HACCP from Delivery to Service Level 2 course provides essential knowledge and practical skills required to implement Hazard Analysis and Critical Control Points (HACCP) principles in food handling processes from delivery to service. Participants will learn about food safety hazards, critical control points, monitoring procedures, corrective actions, and documentation requirements. This course is suitable for food handlers, supervisors, and managers involved in food preparation, handling, and service.

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Learning Objectives:

– Understand the principles and benefits of HACCP in ensuring food safety.

– Identify potential food safety hazards throughout the food handling process.

– Establish critical control points (CCPs) and implement monitoring procedures.

– Take corrective actions when deviations occur in CCPs.

– Maintain accurate records and documentation to demonstrate HACCP compliance.

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Course Outline:

Module 1: Introduction to HACCP Principles

– Definition and importance of HACCP in food safety management.

– Overview of the seven principles of HACCP.

– Benefits of implementing HACCP in food handling processes.

Module 2: Food Safety Hazards and Risk Assessment

– Types of food safety hazards (e.g., biological, chemical, physical).

– Conducting a hazard analysis and identifying potential hazards.

– Assessing the severity and likelihood of hazards in food handling operations.

Module 3: Establishing Critical Control Points (CCPs)

– Definition and selection criteria for critical control points.

– Examples of CCPs in different stages of food handling (delivery, storage, preparation, cooking, serving).

– Determining critical limits and monitoring procedures for each CCP.

Module 4: Monitoring Procedures and Documentation

– Implementing monitoring procedures to ensure CCPs are under control.

– Using monitoring tools and equipment (e.g., thermometers, pH meters).

– Recording monitoring results accurately and consistently.

Module 5: Corrective Actions and Verification

– Procedures for taking immediate corrective actions when CCP deviations occur.

– Establishing corrective action plans to address root causes of deviations.

– Verification methods to ensure the effectiveness of CCPs and corrective actions.

Module 6: Documentation and Record-Keeping

– Importance of maintaining accurate records and documentation in HACCP.

– Types of HACCP documentation (e.g., hazard analysis, CCP determination, monitoring records, corrective action reports).

– Requirements for record retention and accessibility.

Module 7: HACCP in Practice: Case Studies and Examples

– Analyzing case studies of successful HACCP implementations in food handling operations.

– Examples of real-life scenarios where HACCP principles prevented food safety incidents.

– Applying HACCP principles to specific food handling processes and operations.

Module 8: Roles and Responsibilities

– Roles and responsibilities of food handlers, supervisors, and managers in implementing HACCP.

– Collaboration and communication across different roles to ensure HACCP compliance.

– Training requirements and continuous improvement in HACCP practices.

Module 9: Auditing and Continuous Improvement

– Conducting internal audits to assess HACCP compliance and effectiveness.

– Using audit findings to improve HACCP procedures and practices.

– Continuous improvement initiatives to enhance food safety and HACCP performance.

Module 10: Assessment and Certification

– Evaluation of knowledge through quizzes, assignments, or a final examination.

– Criteria for achieving HACCP from Delivery to Service Level 2 certification.

– Certification validity and requirements for renewal or continuing education.

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Delivery Method:

– Duration: Typically conducted over 1-2 days (6-12 hours total).

– Format: Interactive workshops, presentations, case studies, and practical exercises.

– Materials Provided: Course manual, HACCP principles guide, hazard analysis templates, monitoring tools, corrective action plan templates, and record-keeping forms.