Introduction to HACCP Level 2 - Online Course

The Introduction to HACCP Level 2 Online Course is a comprehensive, globally recognized food safety training designed for individuals working in or entering the food industry. This course provides essential knowledge of Hazard Analysis and Critical Control Points (HACCP) and aligns with international legislation, industry best practices, and food safety management protocols.

This online course is suitable for learners worldwide who want to implement, manage, or improve food safety procedures in hospitality, catering, retail, or manufacturing environments. Whether you’re an aspiring chef, a food handler, or a quality assurance officer, this HACCP Level 2 training offers the foundation required to minimize hazards, comply with legal standards, and protect public health.

With self-paced online learning and interactive modules, this course simplifies the complexities of food hygiene laws, microbiological hazards, allergenic threats, and chemical and physical contamination risks. You will also gain a deep understanding of the Seven Principles of HACCP, including prerequisites, hazard identification, monitoring, corrective actions, and verification.

By the end of the course, you’ll have the confidence to integrate HACCP procedures into real-life food environments, ensuring safety, compliance, and consumer trust.

Learning Outcomes:

1. Understand HACCP principles and apply them in real-life scenarios.
2. Identify food safety hazards and their potential health impacts.
3. Recognize key legislation impacting global food safety standards.
4. Build a compliant HACCP system using the seven core principles.
5. Analyze and reduce chemical, physical, and allergenic contamination risks.
6. Implement monitoring and verification to ensure food safety compliance.

Course Link: Introduction to HACCP Level 2

Course Curriculum:

Module 01: Introduction to HACCP and Legislation

This foundational module introduces learners to the HACCP system, key food safety definitions, and relevant international legislation. You’ll explore the regulatory bodies, enforcement procedures, and key terminologies essential for understanding the HACCP framework.

Module 02: Food Safety Microbiological Hazards

Delve into bacteria, viruses, fungi, and other microbial contaminants. This module outlines how microbiological hazards affect food safety and how they can be prevented, monitored, and controlled.

Module 03: Food Safety: Allergenic, Chemical & Physical Hazards

Explore the different types of non-microbial hazards, including allergens, chemical residues, and physical objects. Understand how each type poses risks to consumers and learn best practices for hazard prevention.

Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System

This module explains the necessary prerequisite programs (PRPs), such as cleaning schedules, personal hygiene, and pest control. You’ll also be guided through the preliminary steps and documentation required to develop an effective HACCP system.

Module 05: The Seven HACCP Principles Explained

Get an in-depth breakdown of each of the seven principles of HACCP:

1. Conduct a hazard analysis
2. Identify critical control points (CCPs)
3. Establish critical limits
4. Monitor CCPs
5. Establish corrective actions
6. Verify system effectiveness
7. Document procedures and recordsThis module ties all the previous learning together to help you build a real-world HACCP plan.

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.