HACCP is a legal requirement for all food preparation and service jobs. It is an essential legal requirement for anybody who wishes to work with food.

Our online HACCP Level 1 & 2 is suitable for hospitality and retail professionals working directly with food and kitchen management such as cooks, chefs, deli managers and restaurant managers.

This course covers key terms you will need to understand and teaches you how to identify critical control points and analysing key hazards and how to avoid cross-contamination in the food chain.

What you will learn

• Identify the risks and hazards in food preparation
• Understand how food poisoning occurs and the main causes of food contamination
• Explain why the correct storage, preparation, handling and cooking of food is so important

• The importance of cleaning
• The 7 principles of HACCP
• Understand the requirements for establishing a HACCP system
• Outline the importance of implementing and maintaining a HACCP system