Hazard Analysis Critical Control Point (HACCP) Level 2
The Hazard Analysis Critical Control Point (HACCP) system is an internationally recognised food safety standard designed to identify, evaluate, and control food safety hazards. Ensuring compliance with food hygiene laws and industry best practices, this online HACCP training course provides a comprehensive introduction to HACCP principles, empowering food industry professionals with the knowledge to prevent contamination, reduce risks, and maintain high safety standards.
This course covers both Level 1 and Level 2 HACCP training, making it ideal for food handlers, supervisors, and business owners who need to understand and implement effective food safety management systems.
£19.80
30
MINUTES
20
QUESTIONS
Unlimited
ATTEMPTS
Instant Digital
CERTIFICATION
What You'll Learn From This Course
Understand the foundations of HACCP and why it is essential in food safety management.
Identify and evaluate food safety hazards, including contamination risks.
Recognise food hygiene legislation and legal responsibilities in food safety.
Learn the seven principles of HACCP and how to apply them.
Develop and monitor a HACCP plan, including the 12 steps of HACCP implementation.
The HACCP system is a fundamental part of food safety management, helping businesses identify risks before they become hazards. This course provides a clear, structured approach to implementing HACCP, making it ideal for anyone working with food in a professional setting.
Learners will gain practical knowledge on how to apply HACCP principles in their workplace, ensuring they meet legal obligations and maintain high safety standards. With real-world examples and expert guidance, this course delivers the essential training needed to develop effective food safety systems.
Upon completion, participants receive an instant digital certificate, demonstrating their competence in HACCP principles and commitment to food safety compliance.Poor food safety management can lead to serious health risks, legal consequences, and financial loss. HACCP plays a crucial role in reducing contamination risks, preventing foodborne illnesses, and ensuring compliance with UK and international food hygiene laws.
By completing this training, you will improve food safety knowledge and compliance, understand and implement HACCP principles in your workplace, prevent contamination and reduce foodborne illness risks, and support business compliance with food hygiene laws.Food handlers, supervisors, and managers.
Catering, hospitality, and food production staff.
Food manufacturers and suppliers.
Anyone responsible for food safety management systems.
Section 1: Introduction to HACCP
This section provides an overview of HACCP, explaining how it works, why it is essential in food safety, and what legal responsibilities businesses have. It introduces the systematic approach to food safety management that HACCP provides, ensuring learners understand its importance in preventing foodborne illnesses.
Section 2: Food Safety Hazards and Contamination Risks
This section covers different types of food safety hazards, including microbiological, physical, chemical, and allergenic hazards. It explores the differences between contamination and cross-contamination, explaining how foodborne illnesses occur and the role of proper hygiene practices in preventing risks.
Section 3: Developing and Implementing a HACCP Plan
This section walks through the 12 steps involved in creating a HACCP plan, breaking them down into three key stages. It explains the seven HACCP principles in detail, covering hazard analysis, control measures, monitoring, and corrective actions. It also discusses the importance of maintaining accurate records to demonstrate compliance.
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What's Covered in This Training Course
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Certification
Earn recognised certifications upon successful completion of our courses, showcasing your commitment to compliance and safety standards.
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