Introduction to HACCP Level 2
This course provides an introduction to HACCP (Hazard Analysis and Critical Control Point), an internationally recognised food safety management system. Learners will gain the knowledge to identify, evaluate, and control hazards in the food chain, focusing on prevention rather than reactive testing. The course covers critical control points, hazard analysis, and measures to prevent cross-contamination, equipping learners to implement HACCP effectively in their workplace.
Course Overview
The course begins with key definitions and essential food safety terminology. It then explores microbiological, chemical, and physical hazards, along with allergens, and explains strategies to avoid cross-contamination. Learners will also understand prerequisite programmes and control measures to maintain food safety. The course culminates with practical guidance on implementing HACCP and applying the seven principles of hazard control, showing how these integrate into everyday food safety management.
Learning Objectives
By the end of this course, learners will be able to:
Define key HACCP and food safety terms.
Identify microbiological, chemical, physical, and allergen hazards and implement appropriate controls.
Understand the concept of critical control points and how to monitor and maintain them.
Apply HACCP principles to prevent hazards and ensure food safety.
Implement HACCP in a workplace setting, integrating the seven principles into daily operations.
Who is this course for
This course is aimed at food handlers, supervisors, and managers working in catering, hospitality, and food production environments who need to understand and apply HACCP principles in their workplace.
Recommended System Requirements
Recommended System Requirements
• Browser: Up to date web browser
• Video: Up to date video drivers
• Memory: 1Gb+ RAM
• Download Speed: Broadband (3Mb+)
Further Progression
Learners can progress to:
Food Safety Level 2 or 3
Allergen Awareness
These courses build on HACCP knowledge and deepen understanding of food safety management and compliance.
Accredited by
CPD Approved, Gatehouse Awards, Institute of Hospitality, IIRSM
Course Cost
£20 +VAT