HACCP Online Training – Level 2

HACCP ONLINE TRAINING

Our HACCP (Hazard Analysis and Critical Control Points) Training Level 2 course covers these main topics:

• Introduction to HACCP
• Principles of HACCP and legal requirements
• Prerequisites for HACCP: Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs), Cleaning and sanitation
• The Seven Principles of HACCP: Hazard analysis, Identifying Critical Control Points (CCPs), Establishing critical limits, Monitoring procedures, Corrective actions, Verification procedures, Record-keeping
• Developing an HACCP Plan: Defining scope, Constructing process flow diagrams, Hazard analysis, Determining CCPs and critical limits, Monitoring and corrective actions
• Implementation and Maintenance: Training, Record-keeping, Verification and validation, Reviewing and revising the HACCP plan
• Regulatory Compliance: UK and EU food safety laws, HACCP requirements across different food sectors

The course includes practical exercises, case studies, and industry-specific examples to help participants apply HACCP principles effectively in their operations.

Learning Outcomes:

Upon completing the haccp online course, participants will be able to:

• Explain HACCP principles and their role in ensuring food safety.
• Identify and distinguish between biological, chemical, and physical food safety hazards.
• Apply Good Manufacturing Practices (GMPs) and Good Hygiene Practices (GHPs) as prerequisites for HACCP.
• Understand and apply the Seven Principles of HACCP.
• Conduct hazard analyses and risk assessments for food products and processes.
• Identify Critical Control Points (CCPs) and set appropriate critical limits.
• Develop and implement effective monitoring procedures for CCPs.
• Establish corrective actions and verification procedures for HACCP plans.
• Maintain accurate record-keeping and documentation systems for HACCP.
• Create and implement comprehensive HACCP plans in compliance with UK and EU food safety regulations.
• Understand team roles in implementing successful HACCP plans.
• Explain training, verification, validation, and periodic review requirements for HACCP plans.
• Review and update HACCP plans based on product, process, or regulatory changes.

These outcomes ensure participants acquire the knowledge and skills to establish, implement, and maintain effective HACCP systems in food businesses, improving food safety and regulatory compliance.

Frequently Asked Questions on HACCP

What is the HACCP course?

HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety management system that provides a systematic preventive approach to ensuring food safety by identifying, evaluating, and controlling physical, chemical, and biological hazards in food production.

An HACCP course provides training on implementing the HACCP principles and developing an effective HACCP plan tailored to a specific food operation.

Is HACCP training a legal requirement in the UK?

While there is no specific legal requirement for HACCP training itself, the implementation of HACCP-based food safety management procedures is mandated by law for most food businesses in the UK.

Regulation (EC) 852/2004 on the hygiene of foodstuffs requires food business operators to put in place, implement, and maintain permanent procedures based on HACCP principles.

Can I serve food without a food hygiene certificate?

It is generally not recommended or advisable to handle, prepare, or serve food without proper food hygiene training and certification.

While there is no universal legal requirement for all food handlers to have a food hygiene certificate, food business operators are legally obliged to ensure that food handlers receive appropriate training in food hygiene.

The Food Safety Act 1990 and associated regulations require food businesses to ensure that staff involved in food handling are properly trained, instructed, and supervised in food hygiene matters relevant to their work activities.

Who needs to be HACCP trained?

HACCP training is particularly important for individuals responsible for developing, implementing, and maintaining HACCP-based food safety management systems within a food business.

This includes:

• Food business owners/operators
• HACCP team leaders/coordinators
• Quality assurance/food safety managers
• Supervisors or shift leaders in food production/preparation areas
• Food safety auditors/consultants

While all food handlers should receive basic food hygiene training, more comprehensive HACCP training is typically required for those in managerial or supervisory roles responsible for ensuring the effective implementation of HACCP principles.

How do I get a HACCP qualification?

HACCP qualifications are typically obtained through accredited training providers or educational institutions that offer HACCP courses. The process generally involves:

1. Enrolling in an HACCP training course (Level 2 or higher, depending on your role)
2. Completing the theoretical and practical components of the course
3. Passing the relevant assessments or exams
4. Receiving a certificate or qualification upon successful completion

Many training providers offer classroom-based, online, or blended learning options for HACCP courses.

What is Level 2 HACCP training?

Level 2 HACCP training is an intermediate-level course that provides a comprehensive understanding of HACCP principles and the skills required to develop and implement an HACCP plan for a specific food operation.

Level 2 courses typically cover topics such as:

• Food safety hazards and risk assessment
• Prerequisite programs (GMPs, SOPs, sanitation)
• The 7 principles of HACCP
• Developing and implementing an HACCP plan
• Monitoring, verification, and record-keeping
• Regulatory compliance and auditing

Level 2 HACCP training is often required for supervisors, managers, or team leaders responsible for overseeing HACCP implementation within a food business.

What are the 7 steps/principles of HACCP?

The 7 principles of HACCP are:

1. Conduct a hazard analysis
2. Determine the Critical Control Points (CCPs)
3. Establish critical limits for each CCP
4. Establish monitoring procedures for CCPs
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures

These principles provide a framework for identifying, assessing, and controlling food safety hazards through a systematic approach.

What certificates do you need to work in a kitchen in the UK?

While there is no universal legal requirement for specific certificates to work in a kitchen in the UK, food businesses are obliged to ensure that staff handling food receive appropriate training in food hygiene.

The most commonly recommended certificates for kitchen staff in the UK include:

1. Food Hygiene Certificate (Level 1 or 2)
   • Covers basic food hygiene principles and practices
   • Suitable for food handlers, kitchen assistants, etc.
2. HACCP Training Certificate (Level 2 or higher)
   • For individuals responsible for developing and implementing HACCP plans
   • Often required for supervisors, managers, or HACCP team members
3. Allergen Awareness Training Certificate
   • Recommended for staff handling or serving food to ensure proper management of food allergens
4. Health and Safety in the Kitchen Certificate
   • Covers workplace safety procedures and practices specific to kitchen environments

These certificates demonstrate competency in food safety and hygiene, which is essential for compliance with UK food safety regulations and for ensuring the production of safe food products.

How can I purchase in bulk?

We have a few options depending on the volume you wish to purchase.

The quickest and easiest way is to buy online using one of our bulk deal offers. Links are below.

Alternatively, you can call us on 01782 563333 or email enquiries@caringforcare.co.uk

5 Courses For £50

10 Courses For £75

25 Courses for £125