HACCP Level 2 – Catering, Retail & Manufacturing
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Course Content
Introduction
Welcome
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Module 1: Understanding the Basics of HACCP
What is HACCP?
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Definitions
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An Overview of the Safer Food, Better Business (SFBB) Initiative
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UK HACCP Legislation
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The Advantages of Implementing HACCP?
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Enforcing HACCP Law in the UK
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Module 2: Understanding Microbial Hazards
Microbial Hazards
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Pathogenic Bacteria
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Food Spoilage Bacteria
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Controlling Bacteria
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High and Low-Risk Foods
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Preserving Food
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Viruses
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Toxins in Food Safety
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Food Poisoning
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Preventing Microbial Contamination
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Adenosine Triphosphate Tests
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Module 3: Identifying Food Safety Hazards
How Contamination Applies to HACCP
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Physical Contamination
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