Introduction to HACCP Level 2
Study HACCP level 2 online. Learn hazard analysis, critical control points, and food safety management systems.
Fully Accredited
CPD, IIRSM, Gatehouse Awards, Institute of Hospitality Approved
Course Description
Course Overview
This HACCP level 2 course covers hazard analysis, critical control points, cross-contamination prevention, and the 7 HACCP principles. Learn to implement a food safety management system step by step.
What You Will Learn
- Understand key HACCP terms and definitions
- Identify microbiological, chemical, and physical hazards in food
- Learn how to avoid cross-contamination in the food chain
- Apply the 7 principles of HACCP to food safety management
- Implement a HACCP system step by step in your workplace
Course Modules
Key Definitions
Covers essential HACCP terminology and key food safety definitions.
Microbiological Hazards and Controls
Identifies microbiological hazards in food and how to control them.
Chemical Hazards and Controls
Covers chemical hazards in food production and control measures.
Allergens and Avoiding Cross-Contamination
How to identify allergen risks and prevent cross-contamination.
Physical Hazards and Controls
Identifies physical hazards in food and how to prevent contamination.
Prerequisite Programmes
Covers the foundation programmes needed before HACCP implementation.
Implementation of HACCP
Step-by-step guidance on implementing a HACCP system.
The 7 Principles of Hazard Control in Practice
How the 7 HACCP principles work together in practice.