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HACCP Training – Level 2 teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This HACCP Training – Level 2 is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it.

To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.

The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this HACCP Training – Level 2. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £5.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Accreditation

All of our courses, including this HACCP Training – Level 2, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.

Course Curriculum

The detailed curriculum outline of our HACCP Training – Level 2 is as follows:

1. What Is HACCP?

1.1. What Is HACCP?
1.1.1. The Food Supply Chain Lifecycle
1.1.2. Key Food Safety Regulations
1.1.3. Common Types of Contamination
1.1.4. Importance of HACCP in Daily Operations
1.1.5. Roles of Regulatory Bodies

2. Personal Hygiene and Food Handling

2.1. Personal Hygiene and Food Handling
2.1.1. Cleaning and Sanitation Procedures
2.1.2. Waste and Pest Management
2.1.3. Food Storage and Labelling Standards
2.1.4. Equipment and Surface Maintenance
2.1.5. Staff Health and Reporting Procedures

3. The 12 Steps of HACCP Part 1

3.1. The 12 Steps of HACCP Part 1
3.1.1. Assemble the HACCP Team
3.1.2. Describe the Product
3.1.3. Identify Intended Use
3.1.4. Construct Flow Diagram
3.1.5. On-Site Confirmation of Flow Diagram
3.1.6. Conduct Hazard Analysis

4. The 12 Steps of HACCP Part 2

4.1. The 12 Steps of HACCP Part 2
4.1.1. Determine Critical Control Points (CCPs)
4.1.2. Establish Critical Limits for Each CCP
4.1.3. Establish Monitoring Procedures
4.1.4. Establish Corrective Actions
4.1.5. Establish Verification Procedures
4.1.6. Establish Documentation and Record-Keeping

Conclusion

Course Curriculum

Introduction
	Introduction	00:01:00
1. What Is HACCP?
	1.1.1 The Food Supply Chain Lifecycle	00:01:00
	1.1.2. Key Food Safety Regulations	00:01:00
	1.1.3. Common Types of Contamination	00:01:00
	1.1.4. Importance of HACCP in Daily Operations	00:01:00
	1.1.5. Roles of Regulatory Bodies	00:01:00
Reading Materials
	What Is HACCP?	00:00:00
2. Personal Hygiene and Food Handling
	2.1 Personal Hygiene and Food Handling	00:01:00
	2.1.1 Cleaning and Sanitation Procedures	00:01:00
	2.1.2 Waste and Pest Management	00:01:00
	2.1.3. Food Storage and Labelling Standards	00:01:00
	2.1.4. Equipment and Surface Maintenance	00:01:00
	2.1.5. Staff Health and Reporting Procedures	00:01:00
Reading Materials
	Personal Hygiene and Food Handling	00:00:00
3. The 12 Steps of HACCP Part 1
	3.1. The 12 Steps of HACCP Part 1	00:01:00
	3.1.2 Describe the Product	00:01:00
	3.1.3 Identify Intended Use	00:01:00
	3.1.4 Construct Flow Diagram	00:01:00
	3.1.5. On-Site Confirmation of Flow Diagram	00:01:00
	3.1.6. Conduct Hazard Analysis	00:01:00
Reading Materials
	The 12 Steps of HACCP – Part 1	00:00:00
4. The 12 Steps of HACCP Part 2
	4.1 The 12 Steps of HACCP – Part 2	00:01:00
	4.1.1. Determine Critical Control Points (CCPs)	00:01:00
	4.1.2. Establish Critical Limits for Each CCP	00:01:00
	4.1.3. Establish Monitoring Procedures	00:01:00
	4.1.4 Establish Corrective Actions	00:01:00
	4.1.5. Establish Verification Procedures	00:01:00
	4.1.6 Establish Documentation and Record-Keeping	00:01:00
Reading Materials
	The 12 Steps of HACCP – Part 2	00:00:00
Conclusion
	Conclusion	00:01:00