Introduction to HACCP Level 2

Course Overview

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. This CPD-accredited Level 2 course provides learners with a solid understanding of the seven HACCP principles and how to apply them in a food business.

The course covers the legal requirements for food safety management systems under EC Regulation 852/2004 and the Food Safety Authority of Ireland's guidance on HACCP implementation, helping food businesses meet their regulatory obligations.

About This Course

HACCP is internationally recognised as the most effective method for ensuring food safety. All food businesses in Ireland are legally required to have food safety management procedures based on HACCP principles. This course provides the knowledge needed to understand and contribute to a HACCP-based food safety management system.

Learners will gain an understanding of how to conduct a hazard analysis, determine critical control points, establish critical limits, implement monitoring procedures, and take corrective actions when deviations occur. The course also covers record-keeping requirements and the importance of verification procedures.

Who Is This Course For?

This course is suitable for anyone working in the food industry, including chefs, kitchen staff, food handlers, catering managers, food production workers, and anyone involved in food safety management.