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
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.
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 »
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)
- To become familiar with the features and terminology of HACCP.
- To be able to effectively apply HACCP in the workplace.
The course is divided into six accessible, interactive modules and includes an assessment
at the end.
Download Data Sheet
- 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.
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.
This course is an interactive, online format. It is fully animated with high quality
graphics and a full audio voice over.
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
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
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
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