Level 2 HACCP Training

What's included:

• Fully Online Recorded Class
• CPD Accredited
• Free certificate
• 24/7 access to the course for Lifetime
• Online support
• No hidden fees

Course Link : Level 2 HACCP Training

Our Level 2 HACCP Training Course offers essential knowledge for anyone involved in food safety. You’ll learn how to identify hazards, apply critical control points, and create a HACCP system to prevent risks in food production. This course is ideal for individuals seeking to meet food safety standards and ensure compliance with food safety regulations. By completing this course, you'll be equipped with the skills needed to maintain a safe food environment and protect consumers from foodborne illnesses.

Learning Outcomes:

• Understand the basics of HACCP and food safety regulations.
• Recognize microbiological hazards in food production.
• Learn how to identify allergenic hazards.
• Understand chemical hazards and how they impact food safety.
• Learn about physical hazards in food processing.
• Discover HACCP prerequisites for setting up a food safety system.
• Understand the preliminary steps to create a HACCP plan.
• Gain knowledge on establishing critical control points (CCPs).
• Apply HACCP principles to manage food safety risks.
• Understand how to monitor and record food safety measures.
• Learn how to prevent contamination in the food industry.
• Understand how to maintain food safety systems for ongoing compliance.

Disclaimer:

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

Course Curriculum

Module 01: Introduction to HACCP and Legislation

• What is HACCP?
• The origins and evolution of HACCP
• Food safety legislation aligned with HACCP principles
• Roles and responsibilities under HACCP laws

Module 02: Food Safety Microbiological Hazards

• Introduction to microbiological hazards in food
• Bacterial growth and how HACCP prevents contamination
• Critical microbiological control measures within HACCP

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

• Identification of allergenic hazards
• Chemical contamination and HACCP protocols
• Physical hazards and how HACCP mitigates the risks

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

• Understanding HACCP prerequisites (GMPs, GHPs)
• Steps to establish a robust HACCP plan
• Flow diagrams and process mapping in HACCP

Module 05: The Seven HACCP Principles Explained

• Conduct a hazard analysis (Principle 1)
• Identify Critical Control Points – CCPs (Principle 2)
• Establish critical limits (Principle 3)
• Monitor CCPs (Principle 4)
• Corrective actions (Principle 5)
• Verification procedures (Principle 6)
• Record-keeping and documentation (Principle 7)

Who Should Enrol in This HACCP Course?

This HACCP course is ideal for:
✅ Food handlers and processors
✅ Restaurant managers and chefs
✅ Catering staff and kitchen assistants
✅ Food safety officers and auditors
✅ Anyone involved in food manufacturing, logistics, or distribution
✅ Individuals aiming to meet global HACCP compliance