Hazard Analysis and Critical Control Point (HACCP)
Hazard Analysis and Critical Control Point (HACCP) has been developed to accompany L2 Food Safety in Catering and is available free-of-charge to centres delivering this AIM qualification via eLearning.
If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles.
The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards.
Content
Introduction to HACCP
Twelve Stages of HACCP
Sample Module
AIM Qualification Suite
Hazard Analysis and Critical Control Point (HACCP) is additionality for L2 Food Safety in Catering.
Funding Available
All AIM qualifications with eLearning attract government funding.
AIM XAMS Platform & Final Online Assessment
Once learners have completed all eLearning modules and have successfully passed the mock assessment, which may be taken more than once, they should be scheduled for an externally set, externally marked online Multiple-Choice Question (MCQ) exam. The online multiple-choice exam, accessed via AIM XAMS platform, must be invigilated by an AIM approved invigilator.
There are 30 online multiple choice questions with a time limit of 30 minutes.
