Diploma in HACCP Food Safety Standards (Level 2)

About this Course

This Diploma in HACCP Food Safety Standards (Level 2) provides a practical understanding of HACCP principles and their role in maintaining food safety across food handling, processing, storage, and distribution activities.

Learners will explore food safety hazards, hazard analysis, Critical Control Points (CCPs), critical limits, monitoring, corrective actions, verification, and documentation. The course also covers essential practices such as hygiene, contamination prevention, temperature control, cleaning, and safe food handling.

Designed for food handlers, supervisors, quality professionals, HACCP team members, and food safety personnel, this course helps learners build the knowledge needed to support effective HACCP implementation in real food industry environments.

You will learn to:

• Understand the purpose and principles of HACCP in food safety management
• Identify biological, chemical, physical, and allergen-related food safety hazards
• Conduct basic hazard analysis and assess food safety risks
• Understand how Critical Control Points (CCPs) are identified and managed
• Establish critical limits and appropriate monitoring procedures
• Apply corrective actions when food safety controls are not achieved
• Understand verification, validation, and HACCP documentation requirements
• Recognize the importance of hygiene, sanitation, and contamination prevention
• Support effective HACCP implementation in food handling and processing environments
• Apply HACCP knowledge to practical food industry situations

Skills You’ll Gain

Requirements

• No prior HACCP qualification is required
• Basic understanding of food handling or food safety is helpful
• Suitable for beginners and working professionals
• Access to a computer, tablet, or smartphone with internet connectivity
• A willingness to learn practical food safety and HACCP principles

Frequently Asked Question