Level 2 HACCP for Catering & Retail (CPD)

You cannot see, smell or taste whether food is safe. That single fact is the reason HACCP exists. Rather than checking the finished plate and hoping nothing slipped through, HACCP looks at the whole process, finds the points where food could become unsafe, and controls them before it ever reaches a customer. This course teaches that way of thinking for real catering and retail kitchens, written to Level 2 standard around UK food law, Codex HACCP principles and FSA guidance such as ‘Safer Food, Better Business’.

Who it’s for

Anyone working in, or new to, a HACCP-based food safety system will feel at home here:

• Chefs, cooks, kitchen and counter staff
• Food retail and deli assistants
• Supervisors and team leaders
• Anyone taking on responsibility for monitoring critical control points
• Anyone with an eye on Level 3 HACCP later; we assume no prior HACCP knowledge

What you’ll come away able to do

• Explain what HACCP is and why the law requires it
• Recognise the four types of food safety hazard and how to control each one
• See why prerequisite programmes are the foundation everything else stands on
• Work through the preliminary steps and the seven principles of HACCP
• Handle critical control points, critical limits, monitoring and corrective actions
• Keep the verification, documentation and records that prove it all works
• Apply HACCP thinking to a real catering or retail setting

How the course works

Eight focused lessons, each split into short topics with a quick practice game to make the ideas stick, and each rounded off with its own assessment: 10 questions pulled at random from a bigger bank, so no two attempts look the same (80% to pass, three goes at each). At the end comes the final exam, 20 questions drawn from a pool of 40 that span the whole syllabus. Your progress is tracked the whole way through, and the moment you finish, your CPD-standard certificate, carrying your name, the course title and a verifiable reference code, is issued on the spot and saved to My Account → Certificates.

12 months’ access · study on any device · instant certificate download

Course content

• IntroductionLesson
• Introduction to HACCP and Food Safety ManagementLesson
• What is HACCP?Topic
• Where HACCP came fromTopic
• Why HACCP is a legal requirementTopic
• The benefits of HACCPTopic
• Proportionate systems: SFBB and the seven principlesTopic
• 🎮 Practice: build the HACCP planTopic
• Lesson 1 Assessment — Introduction to HACCPQuiz
• Food Safety Hazards and Their ControlLesson
• The four types of hazardTopic
• Biological hazardsTopic
• Chemical hazardsTopic
• Physical hazardsTopic
• Allergenic hazardsTopic
• Where hazards can be introducedTopic
• 🎮 Practice: sort the hazardTopic
• Lesson 2 Assessment — Food Safety HazardsQuiz
• Prerequisite Programmes: The Foundation of HACCPLesson
• What are prerequisite programmes?Topic
• Why prerequisites come firstTopic
• Common prerequisitesTopic
• Prerequisites versus CCPsTopic
• Supplier and delivery controlTopic
• Keeping prerequisites effectiveTopic
• 🎮 Practice: prerequisite or CCP?Topic
• Lesson 3 Assessment — Prerequisite ProgrammesQuiz
• Preliminary Steps: Team, Product Description and Flow DiagramLesson
• The twelve steps of HACCPTopic
• Assemble the HACCP teamTopic
• Describe the productTopic
• Identify the intended useTopic
• Construct a flow diagramTopic
• Confirm the flow diagram on siteTopic
• 🎮 Practice: order the flow diagramTopic
• Lesson 4 Assessment — Preliminary StepsQuiz
• Principles 1 and 2: Hazard Analysis and Critical Control PointsLesson
• Principle 1: conduct a hazard analysisTopic
• Control measuresTopic
• Principle 2: determine the critical control pointsTopic
• The decision treeTopic
• Examples of CCPs, and keeping them meaningfulTopic
• 🎮 Practice: is it a CCP?Topic
• Lesson 5 Assessment — Hazard Analysis and CCPsQuiz
• Principles 3, 4 and 5: Critical Limits, Monitoring and Corrective ActionsLesson
• Principle 3: establish critical limitsTopic
• Principle 4: establish monitoringTopic
• Principle 5: establish corrective actionsTopic
• Worked examples: cooking and chilled storageTopic
• Recording the resultsTopic
• 🎮 Practice: mind the danger zoneTopic
• Lesson 6 Assessment — Limits, Monitoring & Corrective ActionsQuiz
• Principles 6 and 7: Verification and DocumentationLesson
• Principle 6: establish verificationTopic
• Verification activitiesTopic
• Monitoring versus verificationTopic
• Principle 7: documentation and record keepingTopic
• Why records matterTopic
• Reviewing the HACCP planTopic
• 🎮 Practice: monitoring or verification?Topic
• Lesson 7 Assessment — Verification and DocumentationQuiz
• Implementing and Maintaining HACCP in Catering & RetailLesson
• Putting HACCP into practiceTopic
• Safe methods and daily recordsTopic
• Roles and responsibilitiesTopic
• Training and food safety cultureTopic
• Common CCPs and controls in practiceTopic
• Keeping the system effectiveTopic
• 🎮 Practice: accept or reject?Topic
• Lesson 8 Assessment — Implementing HACCPQuiz
• Course SummaryLesson
• Final Exam — Level 2 HACCP for Catering & RetailQuiz