Online Courses

Introduction to HACCP Level 2 (Approved by CPD and RoSPA)

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 cross-contamination 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

Course Overview

  • Duration

    80 mins
  • Approved by

    CPD, RoSPA
  • Number of lessons

  • Cost


Module Overview

Course Module Number Module Name Pass % Required
Introduction to HACCP Level 21Key Definitions70
Introduction to HACCP Level 22 Microbiological Hazards and Controls70
Introduction to HACCP Level 23 Chemical Hazards and Controls70
Introduction to HACCP Level 24 Allergens and Avoiding Cross-Contamination70
Introduction to HACCP Level 25 Physical Hazards and Controls70
Introduction to HACCP Level 26 Prerequisite Programmes70
Introduction to HACCP Level 27 Implementation of HACCP70
Introduction to HACCP Level 28 The 7 Principles of Hazard Control in Practice70