Level 2 & 3 HACCP Training Package

This training pack combines the Level 2 and Level 3 HACCP courses to create one bundle which gives you everything you need to know about Hazard Analysis and Critical Control Points for your business.

This training pack combines the Level 2 and Level 3 HACCP courses to create one bundle which gives you everything you need to know about Hazard Analysis and Critical Control Points for your business.

Anyone who works in catering or hospitality needs to be aware of the latest food hygiene standards. Knowing how to clean and disinfect equipment, safely store and prepare food, and control common pests will allow you to handle food safely and ensure that you’re complying with all of the relevant health and safety standards.

By taking both courses, you will be able to fulfil your legal obligation around EU Food Hygiene legislation and sufficiently assist other staff members in implementing an effective HACCP plan.

Level 2 HACCP teaches learners about the HACCP regulations for the management of food safety. It is designed to ensure that food handlers know how to comply with the HACCP Food Hygiene guidelines and can confidently implement food safety practices in their workplace.

Level 3 HACCP provides food supervisors and managers with the training they need to implement a successful HACCP system in their workplace. Those trained to Level 3 are able to successfully introduce and monitor food safety regulations, and ensure that employees are suitably trained and competent to work to internationally recognised HACCP standards.

The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.

What courses are included in this training package?

Within this training package are two of our popular food hygiene online training courses to help ensure you are HACCP compliant in Level 2 HACCP Training and Level 3 HACCP Training.

Why take this HACCP Training Pack?

This training is suitable for anyone responsible for assisting in the development and maintenance of a HACCP system or team and want to understand the key principles behind the HACCP regulations before moving on to learner about how it should be implemented into their business. It is also suitable for small business owners and managers, across the catering, retail and manufacturing sectors.

After undertaking this online course, learners will be able to analyse hazards effectively and determine control points in line with established HACCP principles

Who should take this training package?

This package has been designed for Supervisors and Managers working in the Food industry, including those who work in: Restaurants, Cafes, Takeaways, Food Trucks, School Kitchens, Bars and Pubs. This course is also suitable for those looking to progress into a management position in a food or hospitality related business. It may also be suitable for students at college and university studying hospitality, events management or catering so they can gain information which could help when applying for jobs.

Training outcomes

Level 2 HACCP

• Explain the need for a food safety system based on HACCP.
• Describe how you use HACCP principles to create a food safety system that will ensure the safety of your food.
• Explain the terms used in HACCP and how Critical Control Points (CCP) are derived.
• Understand how using HACCP is applied to the type of food business you work in.
• Explain the need for procedures and documentation to be able to produce consistently safe food.

Level 3 HACCP

• Outline the need for, and importance of, HACCP-based food safety management systems.
• Describe the HACCP approach to food safety procedures.
• Review the legislation relating to HACCP.
• Describe the importance of prerequisite programmes and what they should contain.
• Explain and evaluate the five preliminary steps in the logical application of HACCP.
• Identify hazards and risks in a food preparation or production process.
• Determine critical control points (CCP) for significant hazards and establish critical limits.
• Describe the procedures required for monitoring CCPs and the corrective action procedures when CCPs fail.
• Evaluate HACCP based procedures through documentation and record keeping procedures.
• Outline the review and verification requirements for HACCP-based systems.

Accreditation

All of the courses within this pack (Levels 2 and 3 of HACCP, and First Aid Primary Survey) have been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

Duration

Together, the courses usually take between 4-6 hours to complete, depending on the speed of learning. Each course takes 2-3 hours to complete. Learners do not have to complete all the training in one session as progress is recorded throughout, and the training can be paused and resumed in our learning management system at any time.

Target audience

This training pack is suitable for anyone who works with food, including food handlers and supervisors, as well as anyone who works in the food industry but does not necessarily handle food. These courses cater to anyone responsible for assisting in the development and maintenance of a HACCP system or team, and is also suitable for small business owners and managers, across the catering, retail and manufacturing sectors.

Entry requirements

There are no entry requirements for this course.

Test and certificate

Each end of course test consists of 15 multiple choice questions. Learners are required to achieve a 75% pass mark, and, if necessary, may attempt the test six times at no extra cost.

If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.

Learners will be able to download a digital certificate on completion of each course. This can be printed, and we suggest you keep it for your records.