Level 2 HACCP Training Course
Discounts for bulk purchases:
10% discount on 10+ courses
20% discount on 50+ courses
By law, all food businesses – including catering, retail and manufacturing – must have an effective food safety management system in place.
This Level 2 HACCP 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 the food handled in their business remains safe for the consumer.
- Developed by food safety professionals
- Accredited by CPD and Approved by RoSPA
- Endorsed by the Institute of Hospitality
- 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: 3 hours
- On completion, certificate is posted the next working day
This Level 2 HACCP 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.
If you’re a manager or a supervisor of a food business then you should take our Level 3 HACCP course.
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
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.
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.
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.
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.
||Introduction to HACCP
||What is HACCP? Key terms, legislation, benefits of HACCP and enforcing the law.
||Food Safety Hazards
||How contamination applies to HACCP, physical, chemical, microbial and allergenic contamination and cross contamination.
||Principles and Prerequisites
||The 7 principles, examples of prerequisites, effective prerequisites and assessing prerequisites.
||Creating a HACCP System
||The basics of HACCP, creating a HACCP team, describing the products and ingredients, identifying the products’ uses and consumers,
constructing a flow diagram and confirming the flow diagram.
||The 7 Principles: Hazard Analysis and Control Measures
||The 7 principles of HACCP, hazard analysis, determining critical control points, the codex decision tree and establishing critical limits.
||The 7 Principles: Monitoring and Verification
||Monitoring critical control points, establishing corrective actions, establishing verification procedures, reviewing the HACCP plan and record keeping.