Introduction to HACCP Level 2

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences. 

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

What does the L2 HACCP online course cover?

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety. 

Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing.  

This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid crosscontamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached. 

Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.

Course Modules

1. Key Definitions

2. Microbiological Hazards and Controls

3. Chemical Hazards and Controls

4. Allergens and Avoiding Cross-Contamination

5. Physical Hazards and Controls

6. Prerequisite Programmes

7. Implementation of HACCP

8. The 7 Principles of Hazard Control in Practice