Description
🍲 Introduction to HACCP Level 2 – Online Course
📜 CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved | 🥗 Proactive food safety management | 🧼 Avoid contamination, meet legal obligations |🕒 Duration: 80 minutes
Course Overview:
HACCP (Hazard Analysis and Critical Control Point) is an internationally recognised food safety management system that focuses on identifying and preventing potential hazards in food production processes.
This Level 2 HACCP course is designed to equip food handlers and supervisors with a comprehensive understanding of the seven principles of HACCP and how they can be applied to maintain high standards of food hygiene and safety.
You will learn to identify critical control points (CCPs), assess different types of food safety hazards (microbiological, chemical, allergenic, and physical), and implement control measures to mitigate risks.
This course also explores how to handle cross-contamination, establish monitoring procedures, and take corrective actions when a critical limit is breached.
Key Skills Gained:
✔ Understanding of HACCP terminology and methodology
✔ Ability to identify food safety hazards and critical control points
✔ Knowledge of how to prevent cross-contamination (especially allergens)
✔ Application of the 7 principles of HACCP in real-world scenarios
✔ Development and implementation of HACCP plans
✔ Understanding legal and regulatory requirements for food safety
✔ Improved food hygiene awareness in line with industry standards
Course Modules:
| Module | Title | Pass Mark |
| 1 | Key Definitions | 70% |
| 2 | Microbiological Hazards and Controls | 70% |
| 3 | Chemical Hazards and Controls | 70% |
| 4 | Allergens and Avoiding Cross-Contamination | 70% |
| 5 | Physical Hazards and Controls | 70% |
| 6 | Prerequisite Programmes | 70% |
| 7 | Implementation of HACCP | 70% |
| 8 | The 7 Principles of Hazard Control in Practice | 70% |
Learning Objectives:
By the end of this course, learners will be able to:
✅ Define key HACCP terms and understand its purpose
✅ Identify types of food hazards and the appropriate controls
✅ Understand allergen risks and how to prevent cross-contamination
✅ Describe the process of implementing HACCP systems
✅ Apply the 7 principles of HACCP to food production and preparation
Target Audience:
- Food handlers, chefs and kitchen assistants
- Food business owners and managers
- Catering, hospitality, and food retail staff
- Anyone responsible for food safety compliance in their workplace
System Requirements:
- Browser: Latest version of Chrome, Firefox, Safari, or Edge
- Memory: 1GB+ RAM
- Video: Up-to-date video drivers
- Internet: Broadband (minimum 3Mb+ recommended)
Enrol Today
Whether you work in catering, hospitality, manufacturing or retail, this course gives you the tools to build confidence in safe food handling practices and implement effective food safety systems in your workplace.
