Covered in this course

Course contents

This training course is broken down into 2 sections

  1. 1 What is HACCP?
  2. 2 The 12 Steps of HACCP
Image of food labelled as part of HACCP
What is HACCP - Section 1
SECTION 1

HACCP is a food safety management system that provides a framework for monitoring food throughout its entire life cycle. From being grown, reared, and harvested to being transported, mixed, cooked, stored, refrigerated, frozen, packaged, and finally sold to and eaten by consumers. In this section, we will cover what HACCP is, the law, and contamination.

The 12 stages of HACCP
SECTION 2

Each stage of HACCP is made up of a series of steps – 12 in all - which need to be completed, in order, before moving on to the next. In this section, we’ll journey through HACCP step by step and see what’s involved in implementing a HACCP based system at your workplace.

About this course

HACCP, or the Hazard Analysis and Critical Control Point System, has been devised to ensure that all businesses involved in the production and sale of food ensure that it is safe for people to consume. 

By following the 12 steps to HACCP employers will work towards compliance with legislation requiring them to manage food safety hazards.

Food can become unsafe for a number of reasons so it's crucial to have an understanding of the many factors that can affect food from production to final consumption.

HACCP is an internationally recognised system and it is vital to have a plan in place for training of all food staff. This HACCP Training course equips learners with the required knowledge to help work towards compliance.

This course works alongside:

Michelle Livings, a presenter of HACCP Training - Level 2

Presented by

Michelle Livings

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The importance of HACCP Training - Level 2

It’s important that you comply with the law and understand the positive impact this training course can have on your organisation and employees.

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HACCP Level 2certificate

Download and print

Each of our courses ends with a multiple-choice test to measure your knowledge of the material.

This HACCP Level 2 Training course concludes with a 20 question multiple choice test with a printable certificate. In addition, brief in-course questionnaires guide the user through the sections of the training and are designed to reinforce learning and ensure maximum user engagement throughout.

As well as printable user certificates, training progress and results are all stored centrally in your LMS (Learning Management System) and can be accessed any time to reprint certificates, check and set pass marks and act as proof of a commitment to ongoing legal compliance.

What does my certificate include?

Your HACCP Training - Level 2 Certificate includes your name, company name (if applicable), name of course taken, pass percentage, date of completion, expiry date and stamps of approval or accreditations by recognised authorities.

Please note if you are using our course content via SCORM in a third party LMS then we are unable to provide certificates and you will need to generate these in your host LMS yourself.

HACCP Level 2 certificate

10 real user reviews

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Clear, informative with good timescale
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This user gave this course a rating of 5/5 stars

Good
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This user gave this course a rating of 5/5 stars

Nicely prsented and easy to follow
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I found this course easy to follow and it was presented in nice bite size chunks with a few questions dotted through out the course so that you can measure your understanding.

Good knowledge about HACCP
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This user gave this course a rating of 5/5 stars

Good relevant course
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Slide 11 has a quick question on Critical Limits and this subject is not covered until slide 15 - needs to be rectified

Very good course
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I found the course thorough and well explained. This was a test as we need a course for our production team involved in HACCP and I think this would do very well.

yes it was very good and clear
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This user gave this course a rating of 5/5 stars

Course was very helpful. Thank you
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Why is this training important?

Compliance

It's important that you comply with the law and know the ways in which it affects you and the way you work.

The Food Hygiene Regulations 2006

These regulations set out the basic hygiene requirements for all food businesses, from premises and equipment to staff training and hygiene. Critically, proof of appropriate practice and staff training are required by law.

Based on Regulation (EC) No 852/2004 of the European Parliament, the following legislation applies to all organisations handling foodstuffs for human consumption:

The Food Hygiene (England) Regulations 2006

The Food Hygiene (Wales) Regulations 2006

The Food Hygiene (Scotland) Regulations 2006

The Food Hygiene (Northern Ireland) Regulations 2006

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