Introduction to HACCP Level 2 Online Course
Course Description
This Introduction to HACCP Level 2 online e-learning course is designed to provide a comprehensive foundation in the Hazard Analysis and Critical Control Point (HACCP) system. Accredited by the Royal Society for Public Health (RSPH) and the CPD Certification Service, this UK-wide programme ensures that food handlers and supervisors understand their legal obligations under the Food Safety Act 1990 and Retained EU Regulation (EC) No 852/2004. Accessible from any location, this 75-minute module offers a flexible way for professionals to gain essential certification without the need for classroom attendance.
Accredited Food Safety Compliance
The curriculum is meticulously mapped against official RSPH standards, focusing on the systematic approach to identifying, evaluating, and managing food safety hazards. Under Article 5 of Regulation (EC) 852/2004, food business operators are legally required to implement and maintain permanent procedures based on the seven HACCP principles. This course covers these critical stages in detail, including the identification of Critical Control Points (CCPs), the establishment of monitoring procedures, and the implementation of effective corrective actions. By completing this training, learners contribute to a robust food safety culture that aligns with the latest Food Standards Agency (FSA) guidelines for food hygiene and safety management.
Achieving a Level 2 HACCP certificate demonstrates a clear commitment to consumer safety and professional excellence. This qualification is highly regarded by local authority environmental health officers and is suitable for anyone working in food manufacturing, catering, or retail. While the certificate does not have a formal expiry date, it is widely considered best practice to undergo refresher training every three years to remain compliant with evolving food safety legislation. To explore our full range of accredited training, visit our online e-learning homepage. If you have specific requirements for your workforce or require volume licensing, please contact us today to discuss our UK-wide corporate solutions.
Learning Outcomes
- Define the purpose of a HACCP-based food safety management system
- Identify the legal obligations of food businesses regarding HACCP
- Describe common food safety hazards and their associated risks
- Explain the role of prerequisite programs in food safety management
- List the seven principles of HACCP as defined by Codex Alimentarius
- Identify critical control points and establish appropriate critical limits
- Explain the importance of monitoring procedures and corrective actions
- Outline the requirements for HACCP documentation and record keeping
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