UNIT 1  |  INTRODUCTION  

Firstly, we explain the hazards present when preparing food and the role of a food safety system to keep customers safe.

UNIT 2  |  LEGISLATION  

Next, we outline food safety legislation and employee’s duties.

UNIT 3  |  PRINCIPLES OF HACCP  

Thirdly, we explain the 7 principles of HACCP and how they control hazards.

UNIT 4  |  HACCP PREREQUISITES  

Finally, we detail the 10 environmental conditions that must exist for HACCP to work.  Known as HACCP prerequisites.

UNIT 5  |  QUIZ

All staff working in food retail, catering, or manufacturing.  For example, those working in; Bars and restaurants, food retail outlets, cafes, take-away outlets, street food vendors, food counters and food manufacturing.

For those who manage or supervise staff we recommend the HACCP Level 3 course.

On completion of this HACCP level 2 online course learners will know:

• What HACCP is
• Why HACCP is important
• Fundamentals of food safety legislation
• The 7 principles of HACCP
• The 10 HACCP prerequisites
• Employee duties with respect to food safety

• Help all food businesses maintain high food safety standards by providing a clear understanding of HACCP to their employees.
• Help food businesses comply with the appropriate training requirements of food safety regulations.

• Memorable and engaging, motion-graphic training
• Fully accredited training
• Learn anywhere with an internet connection
• Verifiable, CPD-accredited HACCP certificate emailed on completion
• Training administration platform
• Carbon neutral training solution

HACCP stands for Hazard Analysis and Critical Control Point it is a systematic approach to identifying and controlling hazards that could pose a danger to the preparation of safe food.

Above all, it’s about ensuring food is safe for consumption. In other words, HACCP helps operating a safe kitchen, canteen, deli, or food preparation area.

The principles of HACCP have been developed to protect against poisoning. The growing, delivery, preparing, and serving of food are all a part of this.

In the right conditions 1 bacteria can become 1 million in 4 to 5 hours.  1 million bacteria are so small they could all live on the head of a pin.  But it only takes around 200,000 bacteria for a healthy adult to become ill.

Consequently, most people will experience a foodborne disease at some point in their lives.

All staff who work in the food industry must do their part to make sure food is safe.

Bacteria, parasites, viruses, toxins, and chemicals can all make food poisonous.

Food can be contaminated at any point during production, preparation, and distribution.

Training staff on how to work safely is an important part of management systems

UNIT 1  |  INTRODUCTION  

Firstly, we explain the hazards present when preparing food and the role of a food safety system to keep customers safe.

UNIT 2  |  LEGISLATION  

Next, we outline food safety legislation and employee’s duties.

UNIT 3  |  PRINCIPLES OF HACCP  

Thirdly, we explain the 7 principles of HACCP and how they control hazards.

UNIT 4  |  HACCP PREREQUISITES  

Finally, we detail the 10 environmental conditions that must exist for HACCP to work.  Known as HACCP prerequisites.

UNIT 5  |  QUIZ

All staff working in food retail, catering, or manufacturing.  For example, those working in; Bars and restaurants, food retail outlets, cafes, take-away outlets, street food vendors, food counters and food manufacturing.

For those who manage or supervise staff we recommend the HACCP Level 3 course.

On completion of this HACCP level 2 online course learners will know:

• What HACCP is
• Why HACCP is important
• Fundamentals of food safety legislation
• The 7 principles of HACCP
• The 10 HACCP prerequisites
• Employee duties with respect to food safety

• Help all food businesses maintain high food safety standards by providing a clear understanding of HACCP to their employees.
• Help food businesses comply with the appropriate training requirements of food safety regulations.

• Memorable and engaging, motion-graphic training
• Fully accredited training
• Learn anywhere with an internet connection
• Verifiable, CPD-accredited HACCP certificate emailed on completion
• Training administration platform
• Carbon neutral training solution

HACCP stands for Hazard Analysis and Critical Control Point it is a systematic approach to identifying and controlling hazards that could pose a danger to the preparation of safe food.

Above all, it’s about ensuring food is safe for consumption. In other words, HACCP helps operating a safe kitchen, canteen, deli, or food preparation area.

The principles of HACCP have been developed to protect against poisoning. The growing, delivery, preparing, and serving of food are all a part of this.

In the right conditions 1 bacteria can become 1 million in 4 to 5 hours.  1 million bacteria are so small they could all live on the head of a pin.  But it only takes around 200,000 bacteria for a healthy adult to become ill.

Consequently, most people will experience a foodborne disease at some point in their lives.

All staff who work in the food industry must do their part to make sure food is safe.

Bacteria, parasites, viruses, toxins, and chemicals can all make food poisonous.

Food can be contaminated at any point during production, preparation, and distribution.

Training staff on how to work safely is an important part of management systems