This version of Level 2 HACCP introduces the principles of a simple food safety management system and teaches how to implement and use such a system within the kitchen. It is especially suitable for practitioners within an early years setting, such as chefs, cooks and child minders who are responsible for the safe running of their kitchen or catering environment.
This course covers a range of content including:
- Introduction to HACCP
- HACCP prerequisites
- The 7 principles of HACCP
- Suppliers, delivery and storage
- Preparation, cooking, hot-hold, cold-hold and reheating
- Cleaning and HACCP documentation
This course is delivered online and can be completed flexibly around your work and home commitments. Learners should aim to complete this course however within 9 months.
Learners will be required to undertake a 30 question multiple question examination. Please do not worry if you are unsuccessful at this on your first sitting, you will be able to take this examination again at no extra cost.
Certificate and Validity
Once you have completed and passed this course you can download and/or print your certificate. A copy of your pass certificate will always be available in your learner admin area.