HACCP Levels 1 & 2


This HACCP Levels 1&2 course teaches how to work within a HACCP-based food safety system

DURATION | 60 minutes

HACCP training

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HACCP Level 1 & 2 | EC Regulation 852/2004 is designed to ensure our food is safe to eat.  Food Business Operators (FBOs) are required to implement and maintain food safety management system based on HACCP principles.  

This means setting up an appropriate food safety management system for your business that (1) identifies food safety hazards and (2) puts in place procedures to appropriately control the risk.

Your management system must include appropriate staff training.  For example, this online HACCP course.

HACCP Level 3 courseHACCP Level 3HACCP Level 3 onlineLevel 3 HACCPHACCP Level 3 online course



All courses

All courses


Develop understanding of the principles of a HACCP-based food safety management system.  Specifically, the 7 HACCP principles and 10 HACCP prerequisites.  So that high food safety standards can be maintained.


  • What HACCP is
  • Why HACCP is important
  • HACCP Legislation
  • 7 HACCP Principles
  • 10 HACCP Prerequisites
  • Employee duties with respect to food safety


UNIT 1 | Introduction

Poor work practices can be disastrous for people and businesses.  So firstly, we explain why it is vital staff understand that dangers that are present while preparing food.  Then we explain what HACCP is and its role in ensuring food safety.

UNIT 2 | Legislation

Secondly, we detail food safety legislation.  For example, it is a legal requirement for staff to receive training in HACCP.  Consequently, staff will understand their obligations to your business and your customers.  Furthermore, we explain the role of enforcement authorities.

UNIT 3 | Principles of HACCP

Thirdly, we explain each of the 7 principles of HACCP.  And highlight how together they provide a preventative approach to food safety.  Following this we detail hazards that exist and must be controlled your HACCP system.  Then we look at some specific processes that are key parts of HACCP.

UNIT 4 | HACCP prerequisites

Finally, we detail the 10 environmental conditions that must exist for HACCP to work.  Know as HACCP prerequisites.


The 20 question multiple choice quiz provides a way to evidence you’ve been training in, and understood the basic principles of HACCP.


All staff working who come into contact with food products.  For example those working in; 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.  If you implement or manage a HACCP system the Level 3 course is more appropriate.


HACCP Level 2


On completion of this online HACCP Level 1 & 2 Food Safety course candidates receive a CPD-accredited certificate.  Completion requires the achievement 80% or more in the final 20 question multiple choice quiz.  The quiz can be retaken as often as required. 


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.

External links:

UK Food Standards Agency: HACCP 

UK Food Standards Agency: For Business

UK Government: Food Safety:  Your Responsibility 


In the right conditions 1 bacteria could become 1 million over 4 to 5 hours.  1 million bacteria are so small they could all live on the head of a pin.  Further, it only takes around 200,000 bacteria for a healthy adult to become ill.  

Consequently, a great majority of people will experience a foodborne disease at some point in their lives.

In fact;

  • 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
  • The UK Food Standards Agency tests around 70,000 food samples each year
  • Each year there are over 45 million cases of food poisoning  


If you work in the food industry you must do your part in making sure the food we eat is not contaminated.  For example; bacteria, parasites, viruses, toxins and chemicals can all make food poisonous.  Moreover, food can be contaminated at any point during production, preparation and distribution.  Therefore staff need to be aware of the safety management system and maintain diligence.


  • 12 months access
  • CPD accredited
  • Accelerated learning – 60 minutes 
  • Complies to EU regulation (EC) No 852/2004
  • Zero Carbon Product


HACCP stands for Hazard Analysis and Critical Control Point it is a systematic approach to identifying and controlling hazards (microbiological, chemical or physical) that could pose a danger to the preparation of safe food.

Above all, it’s about ensuring food is safe for consumption. In other words HACCP helps operating a safe kitchen, canteen, deli, or food preparation area.  The principles of HACCP have been developed to protect against poisoning. Consequently, growing, delivery, preparing, and serving of food are all a part of this.


E: [email protected] | T: 0131 661 8253


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