About the Course
The Hazard Analysis and Critical Control Point (HACCP) course is an essential requirement of many roles in the food services sector. In this industry there are a number of risks and as a professional it is your responsibility to understand these risks and how to control or reduce them. This course will teach you everything you need to know about HACCP procedures including developing working practices, reducing risk and handling food safely.
During this course you will learn about each stage of the HACCP food safety system and identify common food safety hazards and the skills that help you prevent food contamination. The material will also cover relevant legislation including requirements relating to workplaces in England, Wales and Scotland.
Do You Comply With the European Food Safety Regulations?
The European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs requires food businesses in the EU to implement a food safety management system based on the Codex HACCP principles.
By providing effective training, employers can help to ensure that everyone in the workplace is competent to carry out their work safely. Managers, supervisors and other members of staff should be able to recognise the hazards posed by their work, be able to take action to reduce or eliminate the risks and understand how to follow procedures.
Who is this course suited for?
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.
The Level 2 HACCP course is divided into six easy to follow units including;
An Introduction to HACCP – Within this introductory section, you will learn the basics of the HACCP system including key terminology, history of the legislation and legal requirements in the food services sector.
Types of Contamination – The second module of this course will address the main areas of contamination including allergens, chemical and bacteria contaminants and managing food related illnesses. You will learn the difference between microbial, physical, chemical and allergenic contamination sources and how you can reduce the risk of contamination in your day to day activities.
Assessment Procedures – This module will provide you with an overview of what is known as a pre-requisite programme. You will learn what these are, find out the different types of pre-requisite programmes and understand how to carry out comprehensive workplace assessments.
Formulating a HACCP system – This module will cover the 7 principles of the HACCP system and the benefits of analysing risk as well as how to develop a skilled HACCP team to coordinate food safety strategies and compliance.
HACCP Control – Within this section you will learn about critical control points and why they are important when preparing and serving food. You will also learn how to develop a decision tree and identify critical limits to minimise risk.
Maintenance and ongoing management – The final module of the HACCP course will cover delivering remedial action where issues are identified and you will explore the benefits of conducting workplace audits as well as understanding how to implement procedures to take corrective action where required.
This course has been fully endorsed by the Institute of Hospitality.
The interactive e-learning course allows you to study at your own pace, acquiring all of the necessary skills and knowledge easily as you progress through the various sections. Test Your Knowledge questions will reinforce your understanding as you go. At the end of the course you will need to complete and pass a multiple-choice quiz to obtain your certificate.
Duration and Time Limit
This course can be completed in approximately 2 – 3 hours from start to finish, although you can do it in your own time.
Upon successful completion of this course, students will receive their PDF certificate.
We only work with the very best
Our training courses are written and managed by hospitality professionals with many years experience in their field. You will be learning from the best and you will come away from your training inspired by mentors who understand your aspirations and requirements.
If you are responsible for training a large number of staff, you may also be interested in our group training portal www.thetrainingterminal.co. Our well established system allows you to easily track and record who has received and completed the training, while reducing the need for administration and paperwork.
Share this course
- An Introduction to HACCP
- Types of Contamination
- Assessment Procedures
- Formulating a HACCP system
- HACCP Control
- Maintenance and ongoing management