Level 2 HACCP Online Course
This level 2 HACCP Online Course covers HACCP principles, focusing on kitchens that prepare and serve food, particularly meat. It offers a clear and practical introduction to HACCP, guiding participants in developing legally compliant food preparation procedures.
Course providerHurak Learning
From £10.00 All inc
Course Features
Learning Options
HACCP Level 2 Course Overview
Hazard Analysis and Critical Control Point (HACCP) is a food safety system that ensures food is prepared safely and hygienically. Managers, supervisors, and team leaders responsible for kitchen operations should understand how to develop and implement a HACCP-based system.
The Level 2 Award in Understanding HACCP covers the key principles that kitchens, especially those handling meat, must follow to maintain food safety. This course teaches learners the skills and confidence to establish effective, safe and efficient food preparation systems. It provides a simple yet detailed introduction to HACCP and guidance on creating legally compliant food safety procedures.
Did You Know?
HACCP was first created by NASA during the space race to keep food safe. Over time, it became a system used by many. In 2006, food safety laws in England and the rest of the UK were updated to match HACCP rules, making it simpler for businesses to manage food safety.
What Will You Learn
- What is HACCP, and why do we need it
- Contaminations, hazards and controls
- Prerequisite controls
- How to HACCP: The 12 stages
- Using HACCP in practice
Level 2 HACCP Certificate
After completing the course and passing the online test, you will receive your Level 2 HACCP certificate. This certification is widely recognised and serves as proof of HACCP training for both internal use and external audits.
While there’s no official expiration date for the certificate, the industry-standard recommends renewing food hygiene certificates every three years. However, some employers may require more frequent renewal.
The HACCP course covers EU Food Law Regulation 852/2004, Article 5, which mandates all food businesses to implement and maintain HACCP-based food safety procedures. Made mandatory in 2006, this regulation ensures consumer protection from unsafe food, with HACCP recognised as the most effective approach.
Who is this course for?
- Hospitality professionals
- Retail industry workers
- Food handlers
- Food distributors
- Food producers
General Course Content
The course begins with an overview of HACCP, its benefits, definition, and related guidance documents. It also covers food safety hazards, contamination, the consequences of hazards, the costs of failing to control them, and the legal requirements.
This section focuses on the four main types of hazards and their sources. You will learn about microbiological hazards, factors affecting growth, toxin production, survival, spore germination, and risk factors associated with different food types. It also discusses control measures for physical, chemical, and allergenic hazards.
This unit explains prerequisite programmes (PRPs) and their role in HACCP and provides detailed examples. It also includes two interactive activities to solidify your knowledge.
In this module, you’ll explore the 12 HACCP steps in detail, including the 5 Codex preliminary steps, the application processes, and terms of reference. The module features 17 interactive activities to guide you through each step effectively.
This section provides examples of critical control points in different settings, including catering, retail, and manufacturing, focusing on practical applications of HACCP principles.
The final unit summarises key HACCP concepts and offers practical examples of implementing them in the workplace, ensuring you are prepared to apply HACCP effectively.
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