​Introduction to HACCP Level 2

​​Introduction to HACCP Level 2HACCP stands for Hazard Analysis and Critical Control Point.

It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.

Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing. 

This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards.

It'll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem if a critical limit is breached.

Duration: 2 hour

CPD Units: 3

Format: Video

Price:  £30 + VAT


Who Should Take This Course?

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.

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. 

​This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards.

It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached. 

Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.

Certification

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 Continuous 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.

Screenshots (click to view)

Course Content

​Modules

​1. ​Key Definitions

​2. ​Microbiological Hazards and Controls

​3. ​Chemical Hazards and Controls

​4. ​Allergens and Avoiding Cross-Contamination

​5. Physical Hazards and Controls

​6. Prerequisite Programmes

​7. Implementation of HACCP

​8. The 7 Principles of Hazard Control in Practice

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 7 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.

Assessment

The online assessment is taken on completion of the training material. You will be asked a set of​ multiple choice questions with a pass mark of 70%. ​You will have up to six attempts for passing the assessment. 


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