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Hazard Analysis and Critical Control Points (HACCP) is a systematic, preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe, and design measurements to reduce these risks to a safe level.

PRE-REQUISITE 

Persons interested in the IIFSH Hazard Analysis and Critical Control Points (HACCP) Level II training must have completed the HACCP level I 

training before pursuing this course.    

NOTE: Training is valid for 3 years
in which re-certification will be needed.
The IIFSH offers 15% off re-certification fees.

Who Should Take This Level II HACCP Course?

This course is suitable for managers and supervisors working in food the food industry, including catering, retail and manufacturing businesses. The course is designed to help you comply with the International Standards and Regulations regarding food hygiene which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP. Regardless of the local food card training, the internationally recognized HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.

It’s recommended that persons in supervisory role take a Level I HACCP food safety course before beginning this Level II HACCP training.

 
Cost: $300 US dollars
Duration : Self Pace

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 multiple choice questions. Candidates who fail to reach the minimum standard for the Pass grade of 80% will be recorded as having failed the assessment and will not receive a certificate.

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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 HACCP Level II examination will pay a considerable fee a 50% discounted rate.

In order to be awarded a certificate, candidates must demonstrate superior knowledge and in-depth understanding of the core principles and concepts of HACCP.

Candidates who attain a mark of 80% or greater will be deemed to have achieved the criteria for for certification.

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REGISTRATION AND PAYMENTS:

Persons interested in our HACCP Level II program can do a direct deposit 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 HACCP Level II training. 

Summary of Learning Outcomes

Upon completion of this course, learners will be able to:

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  •  Explain the importance of HACCP systems and the background of food safety management.

  • Understand the legal requirements of HACCP and food safety management systems that can be chosen.

  • Develop the essential hygiene prerequisites as foundations for effective HACCP.

  • Recite the seven principles of HACCP.

  •  Understand the importance of having effective prerequisite programmes in place

  • Explain the different approaches to the use of HACCP

  • Understand the significance of critical limits and corrective action and know why these need to be carefully monitored

  • Learn how to validate and verify the HACCP plan and understand the importance of keeping documentation

  • Develop a HACCP plan

a. Carry out hazard analysis and defining control measures.

b. Identify critical control points (CCPs).

c. Control CCPs - limits, monitoring and corrective action.

  • Manage a HACCP plan

a. Application, implementation, verification and maintenance of HACCP

b. Roles, resources, communication, training and development

c. Challenging HACCP effectiveness 

 

The course is divided into seven easy to follow modules includes a multiple-choice test at the end.

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