Introduction to HACCP Level 2

CPD & RoSPA Approved Course

80 minutes (Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions).

Introduction to HACCP Level 2 Training Donegal


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 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 is 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 see how the 7 principles of HACCP are integrated into the whole process.

Recommended System Requirements

Browser: Up to date web browser
Video: Up to date video drivers
Memory: 1Gb+ RAM
Download Speed: Broadband (3Mb+)

Course Modules and Grades

CourseModule NumberModule NamePass % Required
Introduction to HACCP Level 21Key Definitions70
Introduction to HACCP Level 22Microbiological Hazards and Controls70
Introduction to HACCP Level 23Chemical Hazards and Controls70
Introduction to HACCP Level 24Allergens and Avoiding Cross-Contamination70
Introduction to HACCP Level 25Physical Hazards and Controls70
Introduction to HACCP Level 26Prerequisite Programmes70
Introduction to HACCP Level 27Implementation of HACCP70
Introduction to HACCP Level 28The 7 Principles of Hazard Control in Practice70