HACCP Level 2
£20 + VAT
Our HACCP Level 2 course will help you gain a greater understanding around the seven HACCP principles and that they are part of the twelve steps of a HACCP plan. You will learn that food businesses must legally have food safety management systems in place and that these are based on the seven principles.
All about this course
Our course is suitable anyone that makes, handles, serves or sells food.
In our course you will learn that Hazard Analysis and Critical Control Point involves a preventive approach to food safety. It looks at the different hazards that could affect food production processes and how these can be controlled and managed to prevent illness and injury to customers. You will learn that HACCP essentially identifies the things that could go wrong in food processes and how putting a plan in place can prevent them.
HACCP is a vital part of a food safety management system (FSMS) and that all food businesses must have a management system in place by law. A management system includes policies, procedures, plans and work instructions. These must be specific to the business and based on the principles of HACCP.
You will acknowledge that the HACCP concept was created in the 1960s, as a result of the USA space programme. It has been developed and revised over the decades and became a legal requirement under European Union Law in the 1990s. You will learn that local authorities have Environmental Health Officers and Trading Standards Officers who enforce the food safety laws.
EHOs can take different enforcement action against food businesses who are not complying with food safety laws for example, enforcement notices and penalties. You will consider that food safety hazards can be controlled by good hygiene practices and learn the importance of having a food safety management system based on the principles of HACCP.
At the end of our course, you will learn that the HACCP system must be implemented and maintained for it to be effective in controlling food safety hazards and that it also requires ongoing management commitment and worker involvement. You will learn how to put a HACCP system into place.
In order to complete the course, you must achieve 80% or more in the final multiple choice quiz.
You will earn 3 CPD points on completion of the course, this course will take around 3 hours to complete and the certificate will last for two years.
Institute of Hospitality approved
This course has been independently reviewed and accredited by the Institute of Hospitality. The IoH is the world’s largest body for people working in hospitality professions and globally recognised as a mark of quality. As an Institute of Hospitality accredited course, you can be sure that the materials covered are detailed and highly useful for anyone working in the hospitality and leisure industries.
Institute of Hospitality logo
Fully CPD registered
Completed online with instant downloadable certificate
Detailed content on how to put a HACCP system into place
Covers all required legislation and practices
Fully printed certificate posted next day
Complete the online multiple choice assessment as many times as you need to pass
Unit 1 – Introduction to HACCP – In the first unit, you will be introduced to what Hazard Analysis and Critical Control Point is and will learn about its importance. You will look at the history of HACCP and how the concept came about, as well as looking at some definitions relating to HACCP to gain a better understanding of the topic. You will consider some of the reasons why HACCP is important and where it can be applied, you will also look at HACCP in relation to food safety management systems. Finally, you will look at some food safety statistics to highlight the importance of HACCP.
Unit 2 – HACCP and the law – In this unit, you will be introduced to food safety laws that relate to HACCP. You will look at some of the laws that have come from the European Union (EU); one of which being the HACCP law. You will look at some food safety laws that have originated in the United Kingdom (UK) and look at the Food Safety Act 1990 and associated regulations. You will consider how food safety legislation in the UK relates to HACCP and look at the Food Law Codes of Practice and Practice Guidance. You will learn about the enforcement of food safety laws and look at who enforces the law, what actions they can take and the penalties food businesses could face for non-compliance. Finally, you will consider how due diligence can be used as a defence in a court of law.
Unit 3 – Hazards in the food industry – In this unit, you will be explore the different food safety hazards which could harm consumers and explore four different categories of food safety hazard: biological, chemical, physical and allergenic. You will look at what food poisoning is, what causes it and how it can harm people. You will look at how cross-contamination and cross-contact can increase the risk of hazards entering foods. Finally, you will consider how an effective HACCP system and preventive measures can control food safety hazards.
Unit 4 – Prerequisites – In this unit, you will be introduced to prerequisites. You will look at what they are and why they must be in place before a HACCP system is implemented. You will explore some examples of prerequisites that are common to most food business operators and look at some additional ones that may be relevant. You will look at controlling food safety hazards with prerequisites without implementing a full HACCP system. You will learn about validating, monitoring, verifying, documenting and reviewing prerequisites.
Unit 5- Putting a HACCP system in place – In this unit, you will be explore how you can put a HACCP system in place. You will look at what a HACCP plan is and why it is an important part of HACCP and food safety management systems. You will consider why management commitment is needed for a HACCP system to be successful. You will look briefly at how the preliminary steps of a HACCP plan lead on to the application of the seven HACCP principles. Finally, you will look at the requirements for HACCP plans in all food businesses such as manufacturing, catering and retail.
Unit 6- The seven principles of HACCP – In the final unit, you will be consider the seven principles of HACCP and look at why the principles should be applied and how they are a vital part of the 12 steps to a HACCP plan as well exploring each principle in depth. Finally, you will look at the importance of implementing and maintaining the HACCP system for it to be effective in controlling food safety hazards.