Registered Customers

Sign in for faster check out

Not registered?

Register for faster check out



Items in Basket

There are currently no items in your basket add some

CIEH Level 2 HACCP Principles

CIEH Level 2 Award in HACCP

£24.99 (Excl VAT):

Course Description

This is a 2.5 hour eLearning course on L2 HACCP and concludes with a 20 question course review.  The course covers the content and structure of the CIEH L2 Principles of HACCP course. In the final module the learner is able to print out examples and blank forms for use within their own organisation and understand how these are mapped on to the 12 step Codex model.

Course Content

  • Module objectives.

  • High quality colour images and illustrations.

  • In-course quick reviews.

  • End of course test.

Course Coverage

  • Explain the concept of HACCP.

  • Define the terms ‘contamination’, ‘hazard’, ‘risk’ and ‘control’ as they relate to food safety.

  • State the benefits of a HACCP based food safety management system.

  • State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply.

  • Identify the four contamination hazards (microbial, physical, chemical and allergenic).

  • Identify typical controls for food safety hazards.

  • Outline the pre-requisites for HACCP.

  • Identify the hazards included in a HACCP plan.

  • Describe a product and its intended use.

  • Produce a process flow diagram.

  • Confirm process flow diagrams on site.

  • Conduct a hazard analysis and identify critical control measures.

  • Determine critical control points.

  • Establish critical limits.

  • Create a system to monitor the control of critical control points.

  • Decide the corrective action to take when monitoring indicates that a critical control point is not under control.

  • Explain how to verify that a HACCP based system is working effectively.

  • Identify when a HACCP based system needs to be reviewed.

  • Identify appropriate documentation and record keeping required in a HACCP based system.

  • Describe a food handler’s responsibilities within a HACCP based system.

  • Identify the steps in a process where hazards can put the safety of food at risk.

  • Implement monitoring procedures and corrective actions to control food safety hazards.

Upon successful completion you will have instant certification. You will be  able to download and print your CIEH certificate

  • Module objectives
  • High quality colour images
  • In-course quick summary reviews
  • End of course test and certificate

How it works:

To access your CIEH E-learning course click to purchase course. You will then be asked to check out using your account or create one if you haven't already. If you are purchasing as a personal customer then the course will automatically be allocated to you. If you purchasing as a business customer then you will allocate the courses to named individuals via your account.

  • You will receive immediately a confirmation email with your link, username and password.
  • Take your course on laptop,tablet or smartphone
  • Complete both the course and the Final Assessment
  • Download and print off your certificate


 Please click to watch the preview video


cieh colour


(exc VAT)

Sections Covered