Level 2 HACCP Training

All food-related business, including food production, retail, restaurant and catering, foodstuffs must maintain Food Safety Standard required by EU Regulation (EC) 852/2004. The legal requirements of Food safety management system that is based on the principles of HACCP are extensively tought in this Level 2 HACCP course.

In addition to the Hazard Analysis and Critical Control Points management system, this Level 2 HACCP for Catering and Retail course will teach them how to work safely and effectively, comply with legal requirements, and comprehend the details of each critical step in the HACCP implementation process. This training is designed especially for people who work in retail or catering settings.

Ready to implement HACCP?

Our comprehensive Level 2 HACCP training course provides the knowledge and skills you need to excel in HACCP, regardless of your experience level.

Enroll today and take your commitment to food safety to the next level with HACCP!

Key Features:

• CPD Certified
• Free Certificate from Reed
• CIQ Approved
• Developed by Specialist
• Lifetime Access

Digital certificate

Digital certificate - Included

Reed Courses Certificate of Completion

Digital certificate - Included

• Level 2 HACCP Training 2:17:06

  • 1: Module 1: The Principles of HACCP 16:30
  • 2: Module 2: Legislation Regarding HACCP 13:04
  • 3: Module 3: Food Poisoning and Contamination Hazards 13:48
  • 4: Module 4: Understanding Food Safety 13:59
  • 5: Module 5: Allergens in Food 13:26
  • 6: Module 6: Chemical and Physical Hazards in Food 13:51
  • 7: Module 7: Preparing for a HACCP System 12:32
  • 8: Module 8: Preliminary Steps and Studies for HACCP 12:43
  • 9: Module 9: The Seven Principles of HACCP – Part One 12:26
  • 10: Module 10: The Seven Principles of HACCP – Part Two 13:47
  • 11: FREE Certificate (CPD) 01:00

HACCP stands for Hazard Analysis Critical Control Points. It's a widely recognized system for managing food safety risks throughout the entire food chain, from farm to fork. This HACCP approach is proactive, helping identify and control potential hazards before they cause problems. HACCP training equips you with the knowledge to:

• Maintain high hygiene standards in your foodservice establishment according to HACCP principles.
• Pinpoint critical control points (CCPs) – the steps where food safety is most at risk in the HACCP system.
• Implement procedures to ensure CCPs are under control within your HACCP plan.

Benefits of HACCP:

• Enhanced food safety: Protects your customers and reputation with a strong HACCP program.
• Industry compliance: Meets regulatory requirements established by HACCP.
• Improved efficiency: Reduces waste and spoilage through effective HACCP implementation.

Course Curriculum

• Module 1: The Principles of HACCP
• Module 2: Legislation Regarding HACCP
• Module 3: Food Poisoning and Contamination Hazards
• Module 4: Understanding Food Safety
• Module 5: Allergens in Food
• Module 6: Chemical and Physical Hazards in Food
• Module 7: Preparing for a HACCP System
• Module 8: Preliminary Steps and Studies for HACCP
• Module 9: The Seven Principles of HACCP – Part One
• Module 10: The Seven Principles of HACCP – Part Two

Learning Outcomes

• You will understand what HACCP is and how it helps keep food safe.
• You will learn about the rules and laws that ensure food safety, focusing on HACCP regulations.
• You will be able to identify things that can make food unsafe, like germs or chemicals, as part of the HACCP process.
• You will learn how to handle and prepare food safely, following HACCP guidelines to avoid illness.
• You will know how to manage allergens in food, using HACCP principles to protect people with allergies.
• You will learn how to create and implement a HACCP plan in your workplace.
• You will understand and apply the seven steps of HACCP to monitor and maintain food safety.

• Food Handlers:
• Food Safety Supervisors:
• Quality Control Personnel:
• Food Business Owners:
• Food Safety Inspectors:
• Kitchen and Food Service Workers
• Food Safety and Quality Supervisors
• Food Business Owners and Managers
• Catering Staff and Event Coordinators
• Students and Professionals Entering the Food Industry

• Food Safety Manager:
• Quality Assurance Specialist:
• HACCP Coordinator:
• Food Production Supervisor:
• Regulatory Compliance Officer:

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