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Introduction to HACCP Level 2

This CPD and RoSPA accredited Online Course provides you with an introduction to HACCP Level 2, including key definitions and how to focus on prevention of hazards. You'll learn how to implement HACCP, how to avoid cross-contamination, the 7 Principles of Hazard Control in Practice and much more.

Course information

Introduction to HACCP Level 2.

HACCP stands for Hazard Analysis and Critical Control Point.

It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.

Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing.

This Introduction to HACCP Level 2 course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards.

It’ll show you how to determine control points and how to avoid cross-contamination in the food chain.

It will also cover some of the control measures that can be taken, along with how to address a problem if a critical limit is breached.

Towards the end of the course, all this will be brought together by taking you step by step through the implementation of HACCP and you will see how the 7 principles of HACCP are integrated into the whole process.

Duration: 80 minutes


  1. Key Definitions
  2. Microbiological Hazards and Controls
  3. Chemical Hazards and Controls
  4. Allergens and Avoiding Cross-Contamination
  5. Physical Hazards and Controls
  6. Prerequisite Programmes
  7. Implementation of HACCP
  8. The 7 Principles of Hazard Control in Practice


The Introduction to HACCP Level 2 course is recommended and approved by the following bodies:

Introduction to HACCP Level 2
Online Course

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I am pleased I made the decision to invest in this training which has been very helpful for our business.

Gemma, Wilmslow
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