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CIEH Level 2 – HACCP Principles

4.6( 5 REVIEWS )
CIEH Level 2 – HACCP Principles


HACCP stands for the Hazard Analysis Critical Control Points. It’s a management system that will help individuals understand how to work safely and effectively, comply with the law and ensure that the HACCP principles are implemented in the process. The Level 2 – HACCP Principles course will give learners the understanding of the importance of HACCP, how it should be implemented and that food remains safe for the consumer. The principles must be applied by food establishments to eliminate food safety hazards. The principles should also be applied to not just establishments that prepare food but also handle food.  the necessary skills and knowledge on the importance of applying HACCP principles where food is being prepared or handled. The course enables learners to develop an understanding of the HACCP principles and to ensure it is effectively implemented in food manufacturing and food related businesses.

The Level 2 – HACCP Principles course will feature key subjects such as understanding hazards and controls in food safety management system, preparation of controls for food safety hazards, conducting a hazard analysis and identifying critical control measures, applying HACCP based systems and implementing monitoring procedures and corrective actions.

The Level 2 – HACCP Principles course is helpful to individuals who are employed in catering, retail setting, manufacturing where food is being prepared, handled and cooked.

Why consider 1Training?

As improvements and advancements are made in technology, online courses are no longer just conventional means of studying at affordable costs. In many aspects online training offers superiority to traditional learning. There is an effectiveness and convenience that traditional learning cannot provide. The overall convenience and flexibility makes it a superior learning method.

1Training offers the most convenient path to gain an internationally recognised qualification that will give you the opportunity to put into practice your skill and expertise in an enterprise or corporate environment. You can study at your own pace at 1Training and you will be provided with all the necessary material, tutorials, qualified course instructor and multiple free resources which include Free CV writing pack, Nus Discounted Card, Free career support and course demo to make your learning experience enriching and more rewarding.

What will I learn?

  • Gain a clear understanding of the purpose of the HACCP system.
  • Have good knowledge of HACCP based food safety management systems.
  • Learn to identify the terminology and features of HACCP.
  • Learn how to apply HACCP principles in the workplace.
  • Create a safer environment for food service employee.
  • Learn how to identify contamination hazards and measures taken to prevent them.
  • Identify the steps where the hazards can put the safety of food at risk and apply the proper protocols.

Access Duration

The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course.  The course is self-paced and you can complete it in stages, revisiting the lectures at any time.

Who is this Course aimed at?

  • Professionals in the food industry production, research and development
  • Business owners and entrepreneurs
  • Management who need to understand the HACCP methodology

Entry Requirement

  • The course is suitable for all supervisors and managers
  • Business owners
  • Anyone with an interest in acquiring knowledge on HACCP principles

Method of Assessment

At the end of the Level 2 – HACCP Principles you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.


Those who successfully complete the course will be awarded the Level 2 Certificate in HACCP Principles by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.

Awarding Body

CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all.

Progression and Career Path

Once you successfully complete the Level 2 – HACCP Principles you will gain an accredited qualification that will give your career the jumpstart you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to The certification will enable Supervisors and Managers, business owners and entrepreneurs and professionals to gain employment and high earning positions within the industry.

  • Health and Safety Manager – £34,738 per annum
  • Health and Safety Coordinator – £22,186 per annum
  • Environmental Health and Safety Manager – £40,329 per annum
  • Environmental Health and Safety Officer – £26,683 per annum
  • Food and Beverage Supervisor – £16,698 per annum
  • Food and Beverage Manager – £25,071 per annum

Other Benefits

  • Written and designed by the industry’s finest expert instructors with over 15 years of experience
  • Repeat and rewind all your lectures and enjoy a personalised learning experience
  • Gain access to quality video tutorials
  • Unlimited 12 months access from anywhere, anytime
  • Save time and money on travel
  • Learn at your convenience and leisure
  • Eligible for a TOTUM discount card
  • Free Career Support Service
  • 25% Discount on personal Statement and covering letter writing service
  • Free Access to Over 150 courses for 2 days (48 hours)
  • Free access to course before you purchase (For selected courses only)

Key Features

Gain an accredited UK qualification

Access to excellent quality study materials

Learners will be eligible for TOTUM Discount Card

Personalized learning experience

One year’s access to the course

Support by phone, live chat, and email

Course Curriculum Total Units : 24
1: Introduction
1.1 Explain the concept of HACCP
1.2 Define the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety
1.3 State the benefits of a HACCP based food safety management system
1.4 State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply
2: Hazards and controls
2.1 Identify the four contamination hazards (microbial, physical, chemical and allergenic)
2.2 State the implications of failing to control them
2.3 Identify typical controls for food safety hazards
3: Preparation
3.1 Outline the pre-requisites for HACCP
3.2 Explain the role of the HACCP team
3.3 Identify the hazards to included in a HACCP plan
3.4 Describe a product and its intended use
3.5 Produce a process flow diagram
3.6 Confirm process flow diagrams on site
4: Implementation
4.1 Conduct a hazard analysis and identify critical control measures
4.2 Determine critical control points
4.3 Establish critical limits
4.4 Create a system to monitor the control of critical control points
4.5 Decide the corrective action to take when monitoring indicates that a critical control point is not under control
5: Recording and reviewing
5.1 Explain how to verify that a HACCP based system is working effectively
5.2 Identify when a HACCP based system needs to be reviewed
5.3 Identify appropriate documentation and record keeping required in a HACCP based system
6: Applying HACCP based systems
6.1 Describe a food handler’s responsibilities within a HACCP based system
6.2 Identify the steps in a process where hazards can put the safety of food at risk
6.3 Implement monitoring procedures and corrective actions to control food safety hazards
7: Consolidation and forms
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