Experienced food and safety professionals developed HACCP level 2 and accredited by the Continuous Professional Development (CPD) guidelines. It is a full voice-over audio online course of approximately 2-3 hours duration, the length of the course depends entirely on the student’s capability of absorbing the course content. There is no set completion time for this course. Learners can continue the Course at any time and may pause, leave and come back to the system to continue the training at any time. The training materials are independently audited and verified to give a correct understanding of the subject to the learner. Upon completion of the course, a certificate will be available to download. 

The Level 2 HACCP course is suitable to any worker who works in the food industry including food handlers and supervisors across any industry (catering, manufacturing or retail) as well as anyone who works in the food industry but does not necessarily handle food. The Course includes Chefs, Bar staff, waiters, servers, restaurant supervisors and more. Managers or supervisors of a food business can opt for level 3 HACCP course. There are no specific entry-level requirements that provide flexibility to the student. 

This Level 2 HACCP instructional class shows students the HACCP guidelines for the administration of food safety, covering the fundamental standards and practices so food handlers see how to consent to the HACCP Food Hygiene rules and have the certainty of executing food handling practices in the work environment effectively. The Level 2 HACCP is one such training course suitable for all industry workers that provide the knowledge required by The EU food hygiene legislation Regulation 852/2004, Article 5, to implement and maintain hygiene procedures based on the internationally accepted HACCP system.

Aims of the course
After the completion of the course, learners will be able to:

•  Understand what it takes to set up a HACCP system.
• How to help implement a HACCP strategy and ensure their business is compliant with any legal legislation. 
• How to use HACCP in work practice.
• Understand the need to continually monitor the HACCP system and document the necessary findings to consistently produce good food. 
• To be able to comply with the law and implement each step of the HACCP implementation process in an efficient manner.
• How to apply the seven HACCP principles to ensure food safety for the consumer.
   

Certification 
On completion of the course, a certificate will be available to download and print. The student will be intimated by email about the same. The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines. The course has no expiry. However, according to popular industry practices, the recommended renewal period for this course stands at three years. This information will be printed on the certificate along with the recommended renewal date for the learner’s assistance.