HACCP is an important food safety system used to identify, assess, and control hazards before they cause harm. Weak risk assessment, poor monitoring, ineffective controls, and incomplete records can increase the risk of contamination, foodborne illness, compliance failures, and operational disruption in Canadian food workplaces. The HACCP Level 2 Training course explains food safety risk and prevention, Canadian compliance expectations, control system development, hazard analysis, critical control points, monitoring, verification, and system performance. Learners will explore how structured controls support safer and more consistent food operations. By the end of this course, participants will be able to identify food safety hazards, support HACCP controls, monitor critical points, verify system effectiveness, and contribute to preventive food safety practices. Certification is provided upon successful completion of the course.
