Introduction to HACCP Level 2
Understand, implement and maintain effective food safety controls using HACCP
About This Course
This HACCP Level 2 course provides a clear, practical introduction to Hazard Analysis and Critical Control Point (HACCP) principles, an internationally recognised food safety management system designed to prevent food safety hazards before they occur. Learners will understand how hazards are identified, controlled and monitored across the food chain.
The course explains key terminology, hazard types, critical control points and control measures, before guiding learners step by step through the implementation of HACCP and the application of its seven core principles.
Key Facts
Proactive Food Safety System
Learn how HACCP focuses on prevention rather than reacting to problems after they occur.
Hazard Identification & Control
Understand how different hazards arise and how they can be controlled effectively.
Practical Implementation
Follow a step-by-step approach to applying HACCP in food businesses
What You'll Learn
- Understand the purpose and benefits of HACCP in food safety management
- Identify biological, chemical, allergen and physical hazards
- Explain how hazards are controlled and monitored at critical points
- Recognise the importance of prerequisite programmes
- Apply the seven principles of HACCP in real-world food operations
- Understand what to do if a critical limit is breached
Who should take this course
- Essential training for anyone involved in preparing, handling or serving food
- Ideal for those responsible for implementing or overseeing food safety systems
- Supports legal compliance and helps protect customers and business reputation
Why choose SkillFusion?
CPD Approved Professional Training
Recognised professional development
Instant Digital Certificate on Completion
Download proof of training straight away
Compliance Ready
Supports onboarding, refreshers, and audits
Mobile-Friendly, Self Paced Online Learning
Learn on any device, anywhere
Clear, Easy-to-Follow Online Training
Straightforward training designed for busy learners
Suitable for Individuals or Bulk Staff Training
Buy for one learner or manage teams
Course Content
Module 1 – Key Definitions
Introduces essential HACCP terminology and core concepts
Module 2 – Microbiological Hazards and Controls
Explores bacteria and other microorganisms and how they are controlled
Module 3 – Chemical Hazards and Controls
Covers chemical risks in food and how to prevent contamination.
Module 4 – Allergens and Avoiding Cross-Contamination
Explains allergen risks and practical steps to prevent cross-contamination.
Module 5 – Physical Hazards and Controls
Identifies physical contaminants and control measures.
Module 6 – Prerequisite Programmes
Outlines the foundational systems that support effective HACCP.
Module 7 – Implementation of HACCP
Walks through how HACCP is put into practice in food operations.
Module 8 – The 7 Principles of Hazard Control in Practice
Brings everything together by applying the seven HACCP principles step by step
Frequently Asked Questions
Yes, it is suitable for both operational staff and those responsible for food safety systems
Yes, you can retake the assessment up to three times at no extra cost.
Yes, a CPD-certified digital certificate is available immediately after passing the assessment.
Certificate
CPD Certified
Certificate
Gatehouse Awards Approved
Certificate
IIRSM Approved
Certificate
Institute of Hospitality Approved