Angle Training

Introduction to HACCP Level 2

HACCP is short for Hazard Analysis and Critical Control Point. It should be noted by law all food industries must have an effective food safety system. This is used to identify, evaluate, and control potential hazards for food safety.

Our introduction to HACCP course will initially look at key terms and hazards, to help you comply with the law, before identifying control points to prevent cross contamination. Additionally you will look at how to address a problem should it occur. Finally all the 7 components will be brought together to look at how to integrate them together.

There are a number of other courses that may be relevant to you including level 2 food safety, allergen awareness and achieving food hygiene rating level 5.

This introduction to HACCP course is approved by the Institute of Hospitality, Gatehouse Awards, IIRSM and CPD. Our approved courses are owned by VideoTile Learning Ltd and distributed under licence.

Course Title:
Introduction to HACCP Level 2
Food Safety

Approx 80 minutes


Upon successful completion you will be able to download a certificate for printing.

Certified By:


  • Key Definitions
  • Microbiological Hazards and controls
  • Chemical Hazards and Controls
  • Allergens and avoiding cross contamination
  • Physical Hazards and controls
  • Prerequisite programmes
  • Implementation of HACCP
  • The 7 principles of hazard control in practice

Any employees, working within the food service industry or business. This would include temporary or casual staff.

You are given the chance to review all your answers at the end of each module before final submission and you will be given 3 attempts at each module to achieve a pass rate of 70%

£27.50 per license (RRP £35)- You will need a separate license for each participant. If you require multiple licenses, more than 10, across any topics. Please contact us to find out about special offers.

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