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What Will I Learn?

Gain a clear understanding of the concept of HACCP.
Learn the benefits of HACCP based food safety management system.
Learn to identify typical controls for food safety hazards.
Learn how to identify the contamination hazards.
Understand a food handler’s responsibilities.
Identify the steps where the hazards can put the safety of food at risk.


HACCP is the basis for food safety management systems to identify and eliminate food safety hazards. The HACCP Principles – Level 2 Principles course will give learners insight on the importance of applying HACCP principles where food is being handled within a workplace setting. The course is designed to enable learners to develop an understanding of the HACCP principles and to ensure it is effectively implemented in food manufacturing and food related businesses.

The HACCP Principles – Level 2 course will give learners an understanding of hazards and controls in food safety management system, preparation of controls for food safety hazards, conduct a hazard analysis and identify critical control measures, applying HACCP based systems and implementing monitoring procedures and corrective actions.

The HACCP Principles – Level 2 course will enable individuals in catering, manufacturing and retail, where food is being prepared, cooked and handled to learn the purpose and principles of HACCP and to apply it within their own workplace.

Why study at Global Edulink?

Global Edulink offers the most convenient path to gain recognised skills and training that will give you the opportunity to put into practice your knowledge and expertise in an IT or corporate environment. You can study at your own pace at Global Edulink and you will be provided with all the necessary material, tutorials, qualified course instructor, narrated e-learning modules and free resources which include Free CV writing pack, free career support and course demo to make your learning experience more enriching and rewarding.

Access Duration The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course.  The course is self-paced and you can complete it in stages, revisiting the lectures at any time.
Who is this Course aimed at?
  • Professionals in the food industry production, research and development
  • Business owners and entrepreneurs
  • Management who need to understand the HACCP methodology
Entry Requirement
  • The course is suitable for all supervisors and managers
  • Business owners
  • Anyone with an interest in acquiring knowledge on HACCP principles
Method of Assessment At the end of the HACCP Principles – Level 2 you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.
Certification Those who successfully complete the course will be awarded the Level 2 Certificate in HACCP Principles by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.
Awarding Body CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all.
Progression and Career Path Once you successfully complete the HACCP Principles – Level 2 you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to https://www.payscale.com. The certification will enable Supervisors and Managers, business owners and entrepreneurs and professionals to gain employment and high earning positions within the industry.


Common Career Paths For Head Chef/Cook
Other Benefits
  • Written and designed by the industry’s finest expert instructors with over 15 years of experience
  • Repeat and rewind all your lectures and enjoy a personalised learning experience
  • Gain access to quality video tutorials
  • Unlimited 12 months access from anywhere, anytime
  • Save time and money on travel
  • Learn at your convenience and leisure
  • Eligible for a NUS discount card
  • Free Career Support Service
  • 25% Discount on personal Statement and covering letter writing service
  • Free Access to Over 150 courses for 2 days (48 hours)
  • Free access to course before you purchase (For selected courses only)


Course Curriculum

1: introduction
1.1 Explain the concept of HACCP 00:00:00
1.2 Define the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety 00:00:00
1.3 State the benefits of a HACCP based food safety management system 00:00:00
1.4 State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply 00:00:00
2: hazards and controls
2.1 Identify the four contamination hazards 00:00:00
2.2 State the implications of failing to control them 00:00:00
2.3 Identify typical controls for food safety hazards 00:00:00
3: preparation
3.1 Outline the pre-requisites for HACCP 00:00:00
3.2 Explain the role of the HACCP team 00:00:00
3.3 Identify the hazards to included in a HACCP plan 00:00:00
3.4 Describe a product and its intended use 00:00:00
3.5 Produce a process flow diagram 00:00:00
3.6 Confirm process flow diagrams on site 00:00:00
4: implementation
4.1 Conduct a hazard analysis and identify critical control measures 00:00:00
4.2 Determine critical control points 00:00:00
4.3 Establish critical limits 00:00:00
4.4 Create a system to monitor the control of critical control points 00:00:00
4.5 Decide the corrective action to take when monitoring indicates that a critical control point is not under control 00:00:00
5: recording and reviewing
5.1 Explain how to verify that a HACCP based system is working effectively 00:00:00
5.2 Identify when a HACCP based system needs to be reviewed 00:00:00
5.3 Identify appropriate documentation and record keeping required in a HACCP based system 00:00:00
6: applying haccp based systems
6.1 Describe a food handler’s responsibilities within a HACCP based system 00:00:00
6.2 Identify the steps in a process where hazards can put the safety of food at risk 00:00:00
6.3 Implement monitoring procedures and corrective actions to control food safety hazards 00:00:00
7: consolidation and forms
7.1 A short module that summarises the course content and is mapped on to the 12 step Codex model 00:00:00
£119 £28 (inc. VAT)

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  • 365 Days
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  • Course Certificate
  • Awarded by 'CIEH'
  • 07Number of Modules
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