HACCP Level 2 Food Safety
£20.83 (inc. VAT)
Duration | 80 minutes
HACCP Level 2 course | Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place. All food business must have an effective HACCP based food safety management system in place.
COURSE OBJECTIVE | Enable you to work within a HACCP system, comply with EU legislation and maintain high food safety standards.
On completion of this course candidates will…
| Understand the principle of the HACCP Food Management System
| Will become aware of food safety hazards within their workplace
| How they can be controlled using HACCP
| Understand how to maintain compliance with HACCP
All food handling employees who have not completed HACCP training within the previous 3 years.
Relevant sectors: Bars and restaurants, food retail outlets, cafes, take-away outlets, street food vendors, food counters, food manufacturing
NOTE: This course is designed for those working within a HACCP system. It you develop of management a HACCP system the Level 3 course is more appropriate.
On successful completion of this HACCP Level 2 Food Safety training course candidates receive an echo3education completion certificate.
Successful completion requires the achievement of 80% or more in the final 20 questions assessment.
The assessment can be retaken as many times as required.
What is HACCP?
Benefits of HACCP and S.A.F.E.F.O.O.D
What does HACCP stand for?
Role of the Health Board
Principles of HACCP
Critical Control point
FIFO – First-in First-out
Cleaning and Sanitation
Personnel Hygiene and Training
Premises Plant and Equipment
Storage, Distribution and Transport
Benefits of echo3education HACCP Level 2 Food Safety
| 12 months access
| Accelerated learning – 80 minutes
| Complies to EU regulation (EC) No 852/2004
| Engaging content
| 12 months unlimited access to content
| Complementary training record back-up from echo3education
Risks associated with food safety
The great majority of people will experience a foodborne disease at some point in their lives. This highlights the importance of making sure the food we eat is not contaminated with potentially harmful bacteria, parasites, viruses, toxins and chemicals.
Food can become contaminated at any point during production, preparation and distribution. Everyone along the production chain, from producer to consumer, has a role to play to ensure the food we eat does not cause disease.
Food Safety statistics;
- More that 200 diseases are spread through food.
- 1 in 10 people a year fall ill from eating contaminated food.
- Globally, 420,000 people die each year as a result of ineffectual food safety.
- Children under 5 are particularly susceptible, with some 125,000 young children dying from foodborne diseases each year. Elderly people are also particularly vulnerable.
- Globalisation makes food safety more complex and critical.
- In 2015/16 the UK Food Standards Agency tested 67,515 food samples from businesses.
Enforcement of regulations on food standards, safety and hygiene is primarily the responsibility of local authorities, but the making of legislation in the UK is the function of central government and (until recently) Europe.
The Food Standards Agency (FSA) is the independent government agency responsible, amongst other issues, for enforcement support and advice. FSA also audit enforcement activity with respect to local authority food safety and standards controls.
UK Food Standards Agency: HACCP
UK Food Standards Agency: For Business
UK Government: Food Safety – Your Responsibility
Email firstname.lastname@example.org or Tel: 0131 661 8253 (9am to 5pm) to discuss your specific requirements.