Level 2 HACCP Training Course

Online HACCP training designed to give workers knowledge of the processes needed to maintain food safety in the workplace, enabling organisations to comply with the European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs.

• Developed by Health & Safety Professionals
• CPD and RoSPA Accredited Course
• High Quality Training Experience
• Fully Online Course, Instant Access
• High Quality Certificate posted the next working day

Who Should Take This Level 2 HACCP Course?

This HACCP training provides suitable information for all levels of employees who work in the food industry.

Hazard Analysis and Critical Control Point (HACCP) is a formal and systematic, science-based food safety system that is used for managing risks in the food industry. By law, food businesses in the EU are required to implement a food safety management system based on the Codex HACCP principles.

Supervisors, managers and anyone responsible for managing food safety in the workplace are recommended to take our Level 3 HACCP training course.

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Certification

On successful completion of the course a high quality, personalised certificate will be posted to you the next working day. This can be used to provide evidence for compliance and audit. It can also be shown to an environmental health officer.

All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

This course is also accredited by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.

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Screenshots (click to view)

If you wish to try this course then register for a demo by clicking the button below. You will be given the option to purchase and continue with your course at the end of your demo:

Interactive Demo »

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Aims of the Level 2 HACCP Course

Upon taking the Level 2 HACCP training, you or your staff will be able:

• To understand the purpose of Hazard Analysis and Critical Control Point (HACCP) plans.
• To become familiar with the features and terminology of HACCP.
• To be able to effectively apply HACCP in the workplace.

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Content

The course is divided into six accessible, interactive modules and includes an assessment at the end.

• Introduction to HACCP – Introduction to HACCP and key terms, history of HACCP, HACCP and the law.
• Types and Sources of Contamination – microbial, physical, chemical and allergenic contamination and their sources, controlling food borne illness.
• Pre-requisite Programmes – introduction to pre-requisite programmes, examples, how to make them effective and assessment procedures.
• Developing HACCP-Based Systems – the 7 principles of HACCP, the commercial benefits of implementing HACCP, how to assemble a HACCP team, hazard analysis.
• Control Measures – introduction to control measures, determining critical control points, decision trees, establishing, setting and achieving critical limits.
• Monitoring, Reviewing and Maintenance – monitoring critical control points, corrective action procedures, benefits of HACCP auditing, HACCP review and maintenance.

Download Data Sheet (PDF) »

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Assessment

The online assessment is taken on completion of the training material. You will be asked 30 multiple choice questions with a pass mark of 75%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

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Course Structure

This course is an interactive, online format. It is fully animated with high quality graphics and a full audio voice over.

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Duration

It takes approximately 3 hours to complete the course in full. This can be spread out over multiple sessions or completed in a single session. There is no time limit for completion.

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Do You Comply With the European Food Safety Regulations?

The European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs requires food businesses in the EU to implement a food safety management system based on the Codex HACCP principles.

By providing effective training, employers can help to ensure that everyone in the workplace is competent to carry out their work safely. Managers, supervisors and other members of staff should be able to recognise the hazards posed by their work, be able to take action to reduce or eliminate the risks and understand how to follow procedures.