Introduction to HACCP Level 2

Introduction to HACCP Level 2 Online Training Course

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80 minutes

HACCP is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety. It stands for Hazard Analysis and Critical Control Point and rather than being a reactive system, HACCP is pro-active.

The focus is on preventing hazards rather than relying mainly on end-product testing! This course commences by discussing 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. During this course you will learn how to avoid cross-contamination in the food chain and determine control points.

It will also touch on some of the control measures that can be taken along with how to address a problem if a critical limit is breached. This CPD and RoSPA approved course will finish by bringing all the information you learned together and taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.

Online Course Content: 
  • Key Definitions
  • Microbiological Hazards and Controls
  • Chemical Hazards and Controls
  • Allergens and Avoiding Cross-Contamination
  • Physical Hazards and Controls
  • Prerequisite Programmes
  • Implementation of HACCP
  • The 7 Principles of Hazard Control in Practice

Why do this course with us?

  • Complete in your own time and at your own pace
  • Instant certificate upon completion
  • Company Accounts get access to all employee certificates
  • Closed captioning available


On successful completion of this course the learner will receive an NB Training Services, CPD and RoSPA approved Introduction to HACCP Level 2 Certificate which is valid for 2 years.

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