Level 2 HACCP for Manufacturing

Duration 4 hours

Last audited 13th March 2023

CPD Approved RoSPA Approved IoH Approved
Level 2 HACCP for Manufacturing
For me
For teams
  • 100% online training

  • Start when you like

  • Learn on any device (desktop, mobile or tablet)

  • Instant assessment and result

  • 1 learner per course

  • Train teams of all sizes

  • Bulk discounts starting at 10% off 10 courses

  • Learn on any device (desktop, mobile or tablet)

£31 +VAT

include vat

Includes a 10% discount for 10+ courses

By law, all food manufacturing businesses must have an effective food safety management system in place. This Level 2 HACCP for Manufacturing course will introduce learners to the Hazard Analysis and Critical Control Points management system and help you to understand how to comply with the law, how to work safely and efficiently, and what each crucial step of the HACCP implementation process entails.

By the end of the course learners will have a thorough understanding of why HACCP is important, how the 7 HACCP principles can be implemented, and what can be done to ensure that the food handled in their business remains safe for the consumer.

100% online training

Access anywhere

Same day digital certificate

Printed certificate posted next working day

Full audio voiceover

Unlimited assessment attempts

Developed with food safety professionals and reviewed by an independent lead auditor

Accredited by CPD, assured by RoSPA Qualifications and endorsed by the Institute of Hospitality

Ensures compliance with UK regulations on the Food Safety and Hygiene (England) Regulations 2013 (and similar)

Ensures compliance with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs

What you'll learn

By the end of this course learners will:

  • Have knowledge of food hygiene legislation and recognise why HACCP is relevant.
  • Understand the main categories of food safety hazards.
  • Be aware of the seven principles of HACCP.
  • Understand the importance of having effective prerequisites in place before implementing a HACCP system.
  • Understand what's involved in setting up a HACCP system.
  • Know more about identifying food safety hazards and their appropriate control measures.
  • Understand the importance of continually monitoring the HACCP system.

Training you can trust

  • Course Content
  • Assessment
  • Suitable for

Module 1: Introduction to HACCP

What is HACCP?, key terms, legislation, benefits of HACCP, introduction to industry standards, enforcing the law.

Module 2: Microbial Hazards

Microbial hazards, food poisoning, pathogenic bacteria, food spoilage, ATP hygiene monitoring tests, high and low-risk foods, cross contamination, food preservation, toxins, viral contamination, preventing microbial contamination.

Module 3: Food Safety Hazards

How contamination applies to HACCP, physical contamination, chemical contamination, allergenic contamination, cross-contamination, fraud and tampering, food safety culture and whistleblowing.

Module 4: Prerequisite Programmes

Examples of prerequisites, effective prerequisites, assessing prerequisites, approved suppliers, principles of premises design, personal hygiene and hand washing, waste management, pest control and prevention, product recall, stock rotation and food storage.

Module 5: Creating a HACCP System

The basics of HACCP, create a HACCP team, describe the products and ingredients, identify the uses and consumers of the products, construct a flow diagram, confirm the flow diagram.

Module 6: The 7 Principles: Hazard Analysis and Control Measures

The seven principles of HACCP, hazard analysis, determine critical control points, the codex decision tree, establish critical limits.

Module 7: The 7 Principles: Monitoring and Verification

Monitor critical control points, establish corrective actions, establish verification procedures, reviewing the HACCP plan, record-keeping, complaints management and internal audits.

The online assessment is taken on completion of the training material. You will be asked 30 multiple choice questions with a pass mark of 80%. 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 Level 2 HACCP course is suitable for employees at all levels within a food manufacturing business. This includes full-time, part-time and temporary workers. The course aims to provide a comprehensive introduction to HACCP and teaches learners about what they can do to help their business implement the system and comply with the law. It’s recommended that learners who have not previously taken a Level 2 Food Safety and Hygiene for Manufacturing course do so alongside this Level 2 HACCP training.

If you’re a manager or a supervisor of a food manufacturing business then our Level 3 HACCP for Manufacturing course might be more appropriate if you are looking for the skills and knowledge required to manage a HACCP system. If you work in a food catering or retail business, our Level 2 HACCP for Catering & Retail course has the relevant information for your working environment.

This certified online training is ideal for people working in positions such as, but not limited to:

  • Food Handler
  • Maintenance / Engineer
  • Quality Control Technician 
  • Warehouse Operative
  • Factory Worker

Written by experts

Profile photo of Eilidh Paton, Chartered Environmental Health Officer

In partnership with

Eilidh Paton

Chartered Environmental Health Officer

Eilidh Paton is an experienced Chartered Environmental Health Officer who has 15 years of experience working for Scottish Local Authorities primarily inspecting food businesses, particularly large scale manufacturers and factories. 

Eilidh is passionate about ensuring the highest standards of food hygiene, health and safety and works diligently to support organisations of all sizes to effectively manage their food and safety procedures. 

Eilidh has contributed to many of High Speed Training’s data-led reports, exploring trends relating to food hygiene and management across the UK.

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