Level 2 HACCP for Manufacturing
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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.
- Developed with food safety professionals
- Accredited by CPD and Approved by RoSPA
- 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
- Fully online course and assessment with no time limits
- Full audio voiceover
- Approximate duration: 4 hours
- On completion, certificate is posted the next working day
Who Should Take This Course?
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 aLevel 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 business then our Level 3 HACCP 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
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
This course is also approved by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.
Environmental Health OfficersThis course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.
Screenshots (click to view)
If you wish to try this course then register for a demo by clicking the 'interactive demo' button. You will be given the option to purchase and continue with your course at the end of your demo!
|1||Introduction to HACCP|| |
What is HACCP?, key terms, legislation, benefits of HACCP, introduction to industry standards, enforcing the law.
|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.
|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.
|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.
|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.
|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.
|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.
Download Course Overview (PDF)
Aims of the Course
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.
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.