Professional Online Training
Introduction to HACCP Level 2
A practical introduction to HACCP, covering hazard identification, critical control points and the 7 principles, built for food handlers who need proactive, system-based food safety understanding
From £35 + VAT
Buy for yourself or your team
Course Details
- Duration: 1 hr 20 mins
- Delivery: Online and self-paced
Who This Course Is For
This course suits anyone working within food production or handling who needs a solid grounding in HACCP principles.
- Food handlers and kitchen staff who need to understand hazard analysis and control points
- Supervisors or managers responsible for overseeing food safety procedures
- Anyone preparing to work within a HACCP-based food safety management system
Course Content
The course is structured into eight modules, each requiring a 70% pass mark:
- Key Definitions — Introduces the essential terminology needed to understand HACCP before progressing further.
- Microbiological Hazards and Controls — Covers microbiological hazards within food safety and the controls used to manage them.
- Chemical Hazards and Controls — Examines chemical hazards relevant to food safety and how they are controlled.
- Allergens and Avoiding Cross-Contamination — Looks at allergen hazards and practical methods for avoiding cross-contamination in the food chain.
- Physical Hazards and Controls — Covers physical hazards within food production and the measures used to control them.
- Prerequisite Programmes — Explains the prerequisite programmes that support an effective HACCP system.
- Implementation of HACCP — Takes learners step by step through implementing HACCP within a food business.
- The 7 Principles of Hazard Control in Practice — Brings together the 7 principles of HACCP and shows how they integrate into the whole process.
Course Information
The Block Coach provides access through the Learn-Link learning library.
Buy for Yourself or Your Team
Choose one seat for yourself or add places for colleagues. Each learner receives their own course access.
Frequently Asked Questions
What is HACCP and why is it proactive rather than reactive?
HACCP stands for Hazard Analysis and Critical Control Point, a food safety management system that identifies, evaluates and controls hazards before they occur, rather than relying mainly on end-product testing.
What topics does the course cover before reaching HACCP implementation?
It covers key definitions, critical control points, microbiological, chemical, physical and allergen hazards, cross-contamination avoidance and control measures, before bringing these together in the implementation and 7 principles modules.
