Level 2 HACCP Training Online Course

The Level 2 HACCP Training Online Course is designed to provide comprehensive knowledge of Hazard Analysis and Critical Control Points (HACCP) for individuals working in food production, food processing, catering, hospitality, and food safety management. This course explains the principles of HACCP, food hygiene standards, and global food safety practices, ensuring learners gain a strong foundation in identifying, evaluating, and controlling hazards in the food chain.

The Level 2 HACCP Training introduces essential food safety concepts such as contamination hazards, allergens in food, food poisoning risks, chemical hazards, physical hazards, and legal requirements related to HACCP systems. Learners will also gain detailed knowledge of the seven principles of HACCP, understand how to prepare HACCP systems, and apply them effectively across different food industry environments.

By completing the Level 2 HACCP Training, learners will understand the importance of food safety legislation, proper hazard analysis, critical control point monitoring, and the correct implementation of HACCP systems to reduce foodborne risks. This course is globally recognized and suitable for professionals across industries, ensuring compliance with international food safety management systems.

Learning Outcomes

• Understand the key principles and importance of Level 2 HACCP Training.
• Identify various food safety hazards including physical, chemical, and biological risks.
• Apply HACCP systems effectively in food processing and production industries.
• Demonstrate knowledge of HACCP legislation and global food safety regulations.
• Recognize food allergens and implement appropriate allergen management procedures.
• Monitor, evaluate, and maintain HACCP systems to ensure compliance and safety.

Course Curriculum

• Module 01: The Principles of HACCP
• Module 02: Legislation Regarding HACCP
• Module 03: Food Poisoning and Contamination Hazards
• Module 04: Understanding Food Safety
• Module 05: Allergens in Food
• Module 06: Chemical and Physical Hazards in Food
• Module 07: Preparing for a HACCP System
• Module 08: Preliminary Steps and Studies for HACCP
• Module 09: The Seven Principles of HACCP – Part One
• Module 10: The Seven Principles of HACCP – Part Two

Disclaimer:

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