HACCP Principles - Level 2

4.2( 5 REVIEWS )
Overview HACCP are principles that should be applied for food safety management systems to identify and eliminate food safety hazards. …


HACCP are principles that should be applied for food safety management systems to identify and eliminate food safety hazards. To learn the importance of the principles of HACCP the HACCP Principles – Level 2 course will give learners the necessary skills and knowledge on the importance of applying HACCP principles where food is being prepared or handled. The course enables  learners to develop an understanding of the HACCP principles and to ensure it is effectively implemented in food manufacturing and food related businesses.

The HACCP Principles – Level 2 course will discuss key topics  on understanding hazards and controls in food safety management system, preparation of controls for food safety hazards, conducting a hazard analysis and identifying critical control measures, applying HACCP based systems and implementing monitoring procedures and corrective actions.

Whether you are in catering, retail or manufacturing the HACCP Principles – Level 2 course is comprehensive and provides insight to learners on HACCP principles and how to apply it where food is being prepared, cooked and handled within the food establishments.

  • Why learn at Study 365?
  • What will I learn?
  • Access Duration
  • Who is this Course aimed at?
  • Entry Requirement
  • Method of Assessment
  • Certification
  • Awarding Body
  • Progression and Career Path
  •  Other Benefits

With so many commitments in our lives, we may not have the time to learn new skills. The beauty of studying online is that you get to find this balance between your education and your daily commitments

Study 365 offers hundreds of online courses to students across the world. Gaining new skills has never been this easy as many of our courses are open to students with little or no qualifications and previous experience. All the courses are up-to-date, relevant, affordable, and will build on existing expertise or give you a jump-start to a new career. The courses are meticulously designed and equals what is offered in a classroom setting. With a solid reputation that has established and made us made us one of the most trusted and reliable online course providers we offer the most convenient path to gain recognised skills and training that will give you the opportunity to put into practice your knowledge and expertise in your chosen career. You can learn at your own pace at Study 365 and you will be provided with all the necessary material, tutorials, qualified course instructor, narrated e-learning modules, interactive quizzes and free resources which include Free CV writing pack, free career support and course demo to make your learning experience enriching and more rewarding. 

  • Gain a clear understanding of the HACCP principles and how to apply them in the necessary settings.
  • Learn the benefits of HACCP based food safety management system.
  • Learn how to become a safer and more effective food service employee.
  • Learn how to identify contamination hazards and how to prevent them.
  • Understand the responsibilities of the food handlers.
  • Identify the steps where the hazards can put the safety of food at risk and apply the proper protocols.

The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course.  The course is self-paced and you can complete it in stages, revisiting the lectures at any time.

  • Professionals in the food industry production, research and development
  • Business owners and entrepreneurs
  • Management who need to understand the HACCP methodology
  • The course is suitable for all supervisors and managers
  • Business owners
  • Anyone with an interest in acquiring knowledge on HACCP principles 

At the end of the HACCP Principles - Level 2 you will be evaluated through an online multiple choice exam. In order to complete this programme successfully and gain your professional qualification, you will need to pass this exam.

Those who successfully complete the course will be awarded the Level 2 Certificate in HACCP Principles by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.

CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all. 

Once you successfully complete the HACCP Principles - Level 2 you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to https://www.payscale.com/career-path-planner. The certification will enable Supervisors and Managers, business owners and entrepreneurs and professionals to gain employment and high earning positions within the industry.

The certification will demonstrate your knowledge and understanding of universally accepted standards in food safety. The qualification will serve your career enhancing opportunities, as you aim to progress to the next level in the industry.

  • Health and Safety Manager -  £34,651 per annum
  • Health and Safety Coordinator - £22,250 per annum
  • Environmental Health and Safety Manager - £40,329 per annum
  • Environmental Health and Safety Officer - £26,683 per annum
  • Food and Beverage Supervisor - £16,698 per annum
  • Food and Beverage Manager - £25,071 per annum
  • Written and designed by the industry’s finest expert instructors with over 15 years of experience
  • Repeat and rewind all your lectures and enjoy a personalised learning experience
  • Gain access to quality video tutorials
  • Unlimited 12 months access from anywhere, anytime
  • Save time and money on travel
  • Learn at your convenience and leisure
  • Eligible for TOTUM discount card
  • Free Career Support Service
  • 25% Discount on personal Statement and covering letter writing service
  • Free Access to Over 150 courses for 2 days (48 hours)
  • Free access to course before you purchase (For selected courses only)

Course Curriculum

1: Introduction
1.1 Explain the concept of HACCP
1.2 Define the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety
1.3 State the benefits of a HACCP based food safety management system
1.4 State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply
2: Hazards and controls
2.1 Identify the four contamination hazards (microbial, physical, chemical and allergenic)
2.2 State the implications of failing to control them
2.3 Identify typical controls for food safety hazards
3: Preparation
3.1 Outline the pre-requisites for HACCP
3.2 Explain the role of the HACCP team
3.3 Identify the hazards to included in a HACCP plan
3.4 Describe a product and its intended use
3.5 Produce a process flow diagram
3.6 Confirm process flow diagrams on site
4: Implementation
4.1 Conduct a hazard analysis and identify critical control measures
4.2 Determine critical control points
4.3 Establish critical limits
4.4 Create a system to monitor the control of critical control points
4.5 Decide the corrective action to take when monitoring indicates that a critical control point is not under control
5: Recording and reviewing
5.1 Explain how to verify that a HACCP based system is working effectively
5.2 Identify when a HACCP based system needs to be reviewed
5.3 Identify appropriate documentation and record keeping required in a HACCP based system
6: Applying HACCP based systems
6.1 Describe a food handler’s responsibilities within a HACCP based system
6.2 Identify the steps in a process where hazards can put the safety of food at risk
6.3 Implement monitoring procedures and corrective actions to control food safety hazards
7: Consolidation and forms

Students feedback


Average rating (5)
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    E H

    Elizabeth Hudson

    September 21, 2019
    Great learning

    Really professional course

    A W

    Aliyah Wilson

    September 12, 2019
    Truly Awesome

    Great course, I really enjoyed learning this course and it has helped me immensely in my professional life. I would love to do another course with this service provider. Gained a lot of knowledge from this.

    L M

    Luke Mills

    August 23, 2019
    Great Content and Tutor Panel

    A very helpful tutor who was willing to answer any questions asked and helped to improve my work immensely.

    L P

    Lyla Perry

    August 04, 2019
    Highly Recommended

    Thoroughly recommend this course. It was very informative, and I felt a bit overwhelmed initially, but after I got into it properly I was able to enjoy the course.

    L S

    Lottie Shaw

    July 19, 2019
    Enjoyable course

    Lovely experience gained.

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