HACCP Level 2

This course is for food handlers and explains what HACCP is, why food businesses must have procedures based on it, and how hazards are controlled day to day. You will learn about critical control points, critical limits, temperature monitoring and what to do when something goes wrong. It covers the knowledge expected at Level 2, but it is not an Ofqual-regulated qualification and does not replace your business's own HACCP plan, training or competent advice.
Modules
5
Duration
About 45 minutes
Pass mark
80%
Assessment
10 questions from a bank of 16

Learning outcomes

  • ✓Explain what HACCP is and why food businesses are legally required to have procedures based on its principles.
  • ✓Recognise microbiological, chemical, physical and allergenic hazards and the controls that manage them.
  • ✓Describe what a critical control point and a critical limit are, using everyday examples such as cooking, chilling and hot holding.
  • ✓Monitor and record checks correctly, including using and checking a probe thermometer.
  • ✓Take the right corrective action and report to a supervisor when a check shows something has gone wrong.
  • ✓Describe how prerequisite programmes and your own actions support your business's HACCP plan.

Course contents

  1. Module 1: What HACCP Is and Why It Matters

    Video (5 scenes) · 2 lessons · 2 practice questions

  2. Module 2: Hazards, Controls and Prerequisites

    Video (5 scenes) · 2 lessons · 3 practice questions

  3. Module 3: Critical Control Points and Critical Limits

    Video (4 scenes) · 2 lessons · 3 practice questions

  4. Module 4: Monitoring and Recording

    Video (5 scenes) · 2 lessons · 3 practice questions

  5. Module 5: When Things Go Wrong

    Video (5 scenes) · 2 lessons · 2 practice questions

  6. Final assessment & certificate