Level 2 HACCP Training For Catering & Retail
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By law, all food businesses – including catering, retail and manufacturing – must have an effective food safety management system in place. This Level 2 HACCP for Catering and Retail 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. This course has been written specifically for those who work in a catering or food retail environment.
By the end of the course learners will have a thorough understanding of why HACCP is important, knowledge of the importance of having effective prerequisites in place, how the 7 HACCP principles can be implemented and what can be done to identify food safety hazards and to ensure 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 for Catering and Retail course is suitable for employees at all levels within a food 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 course do so alongside this Level 2 HACCP training.
If you’re a manager or a supervisor of a food business then you should take our Level 3 HACCP course.
This certified online training is ideal for people working in positions such as, but not limited to:
- Chef / Cook / Food Handler
- Catering / Cafe Assistant
- Food Retail Worker
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.
Regardless of the UK's membership of the EU, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.
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.
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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?, what is Safer Food, Better Business (SFBB)?, key terms, legislation, benefits of HACCP, enforcing the law.
|2||Microbial Hazards|| |
Microbial hazards, pathogenic bacteria, spoilage bacteria, high and low-risk foods, food preservation, viral contamination.
|3||Food Safety Hazards|| |
How contamination applies to HACCP, physical contamination, chemical contamination, allergenic contamination, cross-contamination, fraud and tampering.
|4||Prerequisite Programmes|| |
Why prerequisites are required, examples of prerequisites, assessing prerequisites, analysing gaps in prerequisites.
|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.
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.