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It is a legal requirement that all catering, manufacturing and retail businesses comply with The European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs. The Hazard Analysis and Critical Control Point (HACCP) is a food safety management system that is essential to all businesses that serve food and beverages, from hotels to restaurants and hospitals.
This Level 2 HACCP Training Course is designed to introduce you to food hygiene legislation and the seven principles of HACCP. You’ll also learn how to implement an HACCP system within the workplace, putting into practice key safety control measures.
By the end of this course, you’ll have a sound understanding of the basics of food safety management, how to prevent and identify food safety hazards and how to maintain an excellent standard of service and healthy working environment for all.
By the end of the course learners will be able to demonstrate that they can:
- Understand the key concepts of food management systems and follow them.
- Describe the 7 principles of HACCP.
- Maintain a good level of food hygiene in their workplace.
- Identify the potential health risks that may occur when handling or preparing food.
- Show knowledge of previous food poisoning incidents in the UK and what was learnt from them.
Key Features of HACCP Training Level 2
Our trusted, high quality and affordable online courses are designed to train individuals to become experts in their field.
- Accredited by CPD
- Institute of Hospitality Endorsed and RoSPA approved
- EHO and Local Authority approved
- Instant e-certificate and hard copy dispatch by next working day
- Fully online, interactive course with audio voiceover
- Developed by qualified food safety professionals
- Self paced learning and laptop, tablet, smartphone friendly
- 24/7 Learning Assistance
Module 01: Introduction to HACCP and Legislation
This is the introductory module which will introduce learners with the HACCP system and their fundamental principles. The critical pieces of legislation regarding food safety and the enforcement of those legislations will also be discussed throughout this module. Another essential part of this module is the definition of key terms related to HACCP and food safety.
Module 02: Food Safety Microbiological Hazards
Module 2 will focus on microbiological hazards and food poisoning. This module will go on by discussing the various causes of food poisoning and the prevention methods, common food poisoning bacteria and diseases caused by them, and the prevention of microbiological contamination.
Module 03: Food Safety: Allergenic, Chemical & Physical Hazards
In this 3rd module, we’ll look at all the potential allergenic, chemical & physical hazards that can compromise food safety and learn how to minimise contamination. The allergen laws will also be discussed in this module.
Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System
This module is focused on the HACCP system. You’ll get to know about the HACCP prerequisites and the examples of prerequisites. We’ll discuss the five preliminary steps of HACCP and teach the learners on how to create a HACCP system
Module 5: The Seven HACCP Principles Explained
This final module will explore each of the seven main principles of the HACCP system. Having thoroughly explored these steps will enable you to carry out a comprehensive HACCP. The learners will also become familiar with the codex decision tree tool in this module.
All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.
Furthermore, this HACCP Training Level 2 course is endorsed by the Institute of Hospitality ensuring quality content that teaches industry standards and best practices.
This course is also audited and approved by Environmental Health Officers (EHO's). The course modules have been independently reviewed and are verified as containing the essential knowledge to achieve the level of training described.
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Who is this course for?
This comprehensive course is ideal for individuals who are directly responsible for handling and storing food for consumption. This would include those that work in:
- Restaurant and cafes
- Catering and hospitality
- School and work kitchens
- Food stalls
- Butchers and supermarkets
This certified online training is ideal for people working in positions such as, but not limited to:
- Chef / Cook
- Quality Control Staff
- Kitchen / Catering / Cafe Assistant
- Factory Worker
Questions and answers
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Rossie Evans asked:
I have hired some staffs for my restaurant. Is this course suitable for them?
Dear Rossie, Thank you for your question. This course is ideal for individuals who are directly responsible for handling and storing food for consumption. This would include those that work in Restaurant and cafes, Catering and hospitality, etc. This course is designed to introduce you to food hygiene legislation and the seven principles of HACCP. You’ll also learn how to implement a HACCP system within the workplace, putting into practice key safety control measures. ThanksThis was helpful. Thank you for your feedback.
Is this course 'Institute of Hospitality' endorsed?
Dear Benjamin, Thank you for your question. The course is endorsed by the 'Institute of Hospitality' ensuring quality content that teaches industry standards and best practices. ThanksThis was helpful. Thank you for your feedback.