Level 2 Introduction to HACCP Principles | E-Learning

Level 2 Award in Introduction to HACCP Principles | E-Learning

HACCP is a legal requirement for every UK food business. This course explains how to understand and implement it.

Hazard Analysis and Critical Control Points (HACCP) is not optional. Under UK food law, every catering and food service business is required to have a food safety management system based on HACCP principles. The requirement is clear. What is less clear for many food handlers and small operators is what HACCP actually means in practice, how to identify critical control points in their own operation, and what records they need to keep.

This Level 2 Award in Introduction to HACCP Principles addresses exactly that. It provides a genuine, practical understanding of HACCP, what it is, why it exists, and how to implement and document a HACCP system for a real food business. The course is filmed on location in commercial kitchens, which means the examples and demonstrations reflect an actual food production environment rather than a generic classroom setting.

The qualification is accredited by Qualifi, an Ofqual-regulated UK Awarding Organisation, and meets the legal training requirement for food handlers who need to understand and work within a HACCP system.

The course also includes all the forms and guidance documents you are likely to need to design, implement or check a HACCP system for your operation.

What You Will Learn

• What HACCP is, where it came from, and why it is a legal requirement for food businesses in the UK
• The 7 HACCP principles, explained clearly and applied to real catering examples
• Hazard analysis: identifying biological, chemical, physical and allergenic hazards in a food operation
• Critical Control Points (CCPs): what they are, how to identify them, and how to set Critical Limits
• Monitoring procedures: how to check that CCPs are under control, and what records to keep
• Corrective action: what to do when a Critical Limit is breached
• Verification: how to confirm that the HACCP system is working
• Record-keeping: what documentation is required and how to maintain it
• Prerequisite programmes: cleaning schedules, supplier control, pest management and personal hygiene as the foundation of a working HACCP system
• How to design a simple HACCP plan for your operation, using the forms included with the course

Course Details

Who Should Attend?

This course is appropriate for all catering and food service staff who need to understand and work within a HACCP-based food safety management system. It is particularly useful for kitchen assistants, food handlers, cafe staff and anyone new to working in a food business where HACCP is already in use. For supervisors and managers responsible for designing and auditing HACCP systems, see the Level 3 Award in Food Safety for Supervisors.

Certificate:

• Level 2 Award in Introduction to HACCP Principles (Food Management Systems)
• PDF format certificates are issued as standard, as soon as you complete the course.

Course duration:

• This Level 2 Award in Introduction to HACCP Principles (Food Management Systems) course will take the average learner around 1.5 hours to complete.

Test:

• This course is tested online & you’ll need to gain a minimum of 70% to pass.
• You will undertake a multiple choice exam at the end of the course with short tests throughout to help cement your learning.

Pre-requisites:

• We recommend that you have a reasonable understanding of English & maths (e.g. GCSE grade C/Level 2) before undertaking this course.

Candidates:

• Purchase a place for yourself, or purchase a bundle for your colleagues.

Geographical coverage:

• The Level 2 Award in Introduction to HACCP Principles course is applicable to candidates in England, Wales and Northern Ireland.
• The course can be delivered in other countries however candidates should be aware that the content was developed in accordance with current UK practice, protocols & guidance.

Venue:

• This course Understanding HACCP can be run on any electronic device, but we recommend that a laptop/desktop is used to ensure that you can see the screen clearly.

Joining instructions:

• Shortly after you purchase your place on the course, we will email you your login details for the course.
• Visit this page to read the course joining instructions including everything you need to know about our e-learning courses.

Links:

• Hazard Analysis and Critical Control Point (HACCP)