Introduction to HACCP Level2

Introduction to HACCP Level2

Introduction to HACCP Level2

Recognising the Principles of HACCP

We'll simplify the HACCP Level 2 principles into manageable ideas in this module. Find out how food safety is guaranteed at every stage of the production process with Hazard Analysis and Critical Control Points . You will have a clear understanding of the principles of HACCP Level 2 by the end of this programme.

Practical Application

Examine the useful uses of HACCP Level 2 in actual situations. This section offers practical advice for putting it into practice, from spotting possible risks to putting control mechanisms in place. You will acquire confidence in implementing HACCP principles in your own workplace by actively participating in case studies and activities.

Observation and Confirmation

Learn the value of ongoing verification and monitoring for preserving its standards. Discover how to create monitoring protocols, carry out routine inspections, and confirm that control measures are working as intended. The proactive steps to guarantee food safety and adherence to HACCP regulations are highlighted in this module.

HACCP Record-Keeping and Documentation

Recognise the importance of maintaining accurate records and paperwork when implementing it. Discover how to produce thorough documentation, including as monitoring logs,  and corrective action reports. You can improve internal communication and expedite compliance procedures in your company by becoming an expert in documentation methods.


Examine the advantages of getting certified  and the business and career prospects it opens up. Find out about initiatives for continuous improvement and on-going training to uphold  compliance and improve food safety standards. You will leave this module with the skills and information necessary to succeed in the field of food safety management.



    HACCP stands for Hazard Analysis and Critical Control Point. It is considered as a globally recognized food safety management system. It is used to identify, evaluate, and control hazards which are essential for food safety.
  2. Module 1: Introduction to HACCP

    The HACCP module will assist anyone who are involved in manufacturing or catering setting, where food is prepared, cooked, and handled to understand the principles and purpose of HACCP.
  3. Module 2: Food Safety Hazards

    This module provides an overview of the different types of food contamination and participants will learn their role in making sure the effective working of the HACCP system.
  4. Module 3: Principles and Prerequisites

    This module looks at the importance of having basic food safety control measures in place before implementing a full HACCP system, based on the 7 principles of HACCP.
  5. Module 4: Creating a HACCP System

    This module looks at the steps that need to be followed before a completed HACCP system can be implemented. The layout of HACCP plans will differ.
  6. Module 5: The 7 Principles: Hazard Analysis and Control Measures

    This module outlines the first three principles of HACCP and looks at how your business can determine the significant food safety hazards. The module also explains critical limits and how they should be established.
  7. Module 6: The 7 Principles: Monitoring and Verification

    This module looks at the four further principles of HACCP and explains how food businesses can monitor the identified hazard, act in case of emergency and check to ensure that the HACCP system continues to work effectively.

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