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HACCP Training Online: Introduction to HACCP Level 2
Our HACCP training course, Introduction to HACCP Level 2, explains how food businesses identify, evaluate and control the hazards that matter for food safety. It’s online and self-paced, for food handlers, team leaders and anyone who works under a HACCP-based system in catering, retail or manufacturing. Eight modules end with the seven principles in practice. Download your certificate when you pass, and try the first module free.
- IOSH Approved Training Provider 4301
- Highfield Approved Centre 17588
- Reply within one working day.
Photo: Walter Otto on Unsplash
The Short Answers
What is HACCP training?
HACCP stands for Hazard Analysis and Critical Control Point: a recognised way of identifying, evaluating and controlling the hazards that matter for food safety. It focuses on preventing hazards rather than relying on testing the finished product. Training covers the key terms, the hazards, critical control points and what to do when a limit is breached.
Who needs HACCP training?
The law says whoever develops and maintains a food business’s HACCP-based procedures must have adequate training in the HACCP principles. Everyone else needs to understand the controls they carry out, such as temperature checks and keeping raw and ready-to-eat food apart, so training staff who monitor critical control points makes sense too.
Is HACCP a legal requirement?
Yes. Article 5 of Regulation 852/2004 requires food businesses, after primary production, to put in place and maintain procedures based on the HACCP principles. For a small café that can be a toolkit such as Safer Food, Better Business; larger or higher-risk businesses may need a full HACCP plan. The law requires adequate training, not a particular certificate.
Course facts
- Format
- E-learning approved by CPD, Gatehouse Awards, Institute of Hospitality and IIRSMonline, self-paced, on any device
- Duration
- About 1 hour 20 minutes3 CPD units
- Who it’s for
- Food handlers and team leaders working under a HACCP-based systema first step for anyone who will help run HACCP
- Certificate
- Certificate on completion70% pass mark in each module
- The law
- Regulation (EC) No 852/2004, Article 5food businesses must keep procedures based on the HACCP principles
- Price
- £35 + VATper learner. Team pricing available.
- Free trial
- First module freetry it before you buy
What the HACCP Course Covers
Eight modules, from the key terms to the seven principles in practice. You need 70% in each to pass.
Key Definitions
The terms you need to understand HACCP, before moving on to hazards and control points.
Microbiological Hazards and Controls
Harmful micro-organisms in food and the control measures that keep them in check.
Chemical Hazards and Controls
How chemicals can contaminate food and how to prevent it.
Allergens and Avoiding Cross-Contamination
Controlling allergens and avoiding cross-contamination in the food chain.
Physical Hazards and Controls
Objects that can get into food, and the controls that stop them.
Prerequisite Programmes
The everyday hygiene practices a HACCP system relies on.
Implementation of HACCP
A step-by-step walk through putting HACCP in place, including determining control points and what to do if a critical limit is breached.
The 7 Principles of Hazard Control in Practice
How the seven HACCP principles fit together across the whole process.
The 7 Principles of HACCP
Article 5 of Regulation 852/2004 sets out the principles your procedures must be based on. In plain English:
- Identify the hazards that must be prevented, removed or reduced to an acceptable level.
- Identify the critical control points: the steps where control is essential.
- Set critical limits at each critical control point, separating safe from unsafe.
- Monitor the critical control points.
- Set corrective actions for when monitoring shows a point is not under control.
- Verify regularly that the system is working.
- Keep documents and records that fit the size and nature of the business.
When you change a product, process or step, the law says you must review the procedure and update it.
HACCP Training or HACCP Certification?
People search for “HACCP certification” meaning two different things. One is a training certificate for a person, which is what this course gives you when you pass. The other is certification of a business’s food safety system by an audit or certification body. Our course trains your people; it doesn’t audit or certify your business’s HACCP system.
For everyday food hygiene alongside HACCP, see our Level 2 food hygiene certificate.
Try before you buy
Try the First Module Free
See how the Introduction to HACCP Level 2 course works before you pay. Tell us where to send it and we’ll give you free access to the first module straight away.
Sources
- Regulation (EC) No 852/2004, Article 5: Hazard analysis and critical control points (legislation.gov.uk)
- Regulation (EC) No 852/2004, Annex II, Chapter XII: Training (legislation.gov.uk)
- Food safety management systems for businesses (GOV.UK)
- Creating a food safety management system (GOV.UK)
- Introduction to HACCP Level 2: course outline (VideoTile)
Ways to Take This Course
Buy for one person in a couple of minutes, or talk to us about a team.
CLARITY
Common Questions
Is Level 2 HACCP enough to write a HACCP plan?
It’s an introduction: it explains the principles and walks through implementation. If you are the person writing and maintaining the plan, think about Level 3 Supervising Food Safety, which includes HACCP and food safety management systems, and check with your local food safety team or any audit scheme what level they expect.
What is a critical control point?
A critical control point is a step in your process where control is essential to prevent or remove a hazard, or reduce it to an acceptable level. Each one has a critical limit, monitoring and a corrective action if the limit is breached.
Does a small food business need a full HACCP plan?
Not always. GOV.UK says the system you need depends on the size, risk and complexity of your business. Small caterers can use the Food Standards Agency’s Safer Food, Better Business toolkits. Your local food safety team might advise a HACCP plan if your business is larger or higher-risk; the FSA’s MyHACCP service can help you build one.
Does HACCP training expire?
There’s no legal expiry date. The law does say you must review your HACCP procedure whenever a product, process or step changes, so refresh training for the people involved at the same time, and when someone new takes on responsibility for the plan.
What’s the difference between HACCP and food hygiene training?
Food hygiene training covers the everyday practices every food handler needs: personal hygiene, cleaning, pests and preventing contamination. HACCP training covers the system behind them: how hazards are analysed, where the critical control points are and how they are monitored and recorded.
Can we train our HACCP team together?
Yes. On our e-learning platform you can enrol your team, track who has finished and keep certificates for your records. The course facts above list its CPD units, and our guide explains what CPD means. Ask us for team pricing.
Get Team Pricing
Training more than a few people on Introduction to HACCP Level 2? Tell us how many and we’ll send team pricing within one working day.
- IOSH Approved Training Provider 4301
- Highfield Approved Centre 17588
- Reply within one working day.
Related Courses
Put HACCP Into Practice
Buy the HACCP course for one person today, or ask us for team pricing for everyone who monitors your critical control points. We reply within one working day.
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