Level 2 HACCP for Catering & Retail (CPD)

A clear, practical understanding of HACCP — Hazard Analysis and Critical Control Point — for people working in catering and retail food businesses. Written to Level 2 standard and aligned to UK food law, Codex HACCP principles, and FSA guidance including ‘Safer Food, Better Business’.

Who this course is for

Ideal for anyone working within, or being introduced to, a HACCP-based food safety system:

• Chefs, cooks, kitchen and counter staff
• Food retail and deli assistants
• Supervisors and team leaders
• Anyone taking on responsibility for monitoring critical control points
• A solid stepping stone towards Level 3 HACCP — no prior HACCP knowledge assumed

What you’ll learn

• What HACCP is and why it is a legal requirement
• The four types of food safety hazard and their controls
• The role of prerequisite programmes as the foundation of HACCP
• The preliminary steps and the seven principles of HACCP
• Critical control points, critical limits, monitoring and corrective actions
• Verification, documentation and record keeping
• How to apply HACCP thinking in a real catering or retail setting

How it works

Eight focused lessons, each broken into short topics with a quick practice game, and finished with an assessment — 10 questions drawn at random from a larger pool, so every attempt is different (pass mark 80%, three attempts per quiz). The course ends with a final exam of 20 questions drawn from a pool of 40 covering the whole syllabus. Your progress is tracked through every step, and when you complete the course your CPD-standard certificate — with your name, the course title and a verifiable reference code — is issued instantly 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