HACCP Level 2
Course Content
This Food Hygiene Level 2: HACCP course is designed to help food handlers understand more about what's involved in a food safety management system based on the principles of HACCP. The course outlines each step of the system and explains more about how to carry out your work safely and efficiently.
Course Agenda
Review the seven HACCP principles in depth.
Conduct hazard analysis and establish control measures.
Identify critical limits and monitoring procedures.
Learn how to validate and verify HACCP systems.
Maintain effective documentation and traceability.
Understand responsibilities for supervisors and managers.
Recognize the role of training and continuous improvement.
Implement corrective and preventive actions.
Align with legal food safety frameworks (FSA/EU).
Strengthen organizational commitment to food safety compliance.
Course Agenda
Review the seven HACCP principles in depth.
Conduct hazard analysis and establish control measures.
Identify critical limits and monitoring procedures.
Learn how to validate and verify HACCP systems.
Maintain effective documentation and traceability.
Understand responsibilities for supervisors and managers.
Recognize the role of training and continuous improvement.
Implement corrective and preventive actions.
Align with legal food safety frameworks (FSA/EU).
Strengthen organizational commitment to food safety compliance.
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