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Course contents
This training course is broken down into 2 sections
- 1 What is HACCP?
- 2 The 12 Steps of HACCP

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:

Presented by
Michelle LivingsThe 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.

13 real user reviews
Really hard
I found this course really hard but I did it a few times to get it to go in my head.
nice and clear
good course
Clear and concise content
Presenter was perfect for engagement. Content was delivered at the right pace and the graphics helped to emphasize the narrative.
Clear, informative with good timescale
This user gave this course a rating of 5/5 stars
Good
This user gave this course a rating of 5/5 stars
Nicely prsented and easy to follow
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
This user gave this course a rating of 5/5 stars
Good relevant course
Slide 11 has a quick question on Critical Limits and this subject is not covered until slide 15 - needs to be rectified
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
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