HACCP Level 2 Course

Module 1: Introduction to Food Safety
• Understanding food safety and hygiene
• Importance of food safety throughout the food chain
• Foodborne illness and food poisoning
• Impact of poor food safety practices
• Food handler responsibilities
• Food safety culture
• Legal responsibilities of food businesses

Module 2: Food Safety Hazards and Contamination
• Biological hazards
• Chemical hazards
• Physical hazards
• Allergen hazards
• Common foodborne microorganisms
• High-risk foods and vulnerable groups
• Sources of contamination
• Direct and indirect contamination
• Cross-contamination prevention

Module 3: Food Poisoning and Microbiological Hazards
• Causes of food poisoning
• Bacterial growth and multiplication
• Common foodborne pathogens:
o Salmonella
o E. coli
o Listeria
o Campylobacter
o Staphylococcus aureus
o Clostridium perfringens
• Food poisoning symptoms
• Conditions that encourage bacterial growth
• Prevention of foodborne illness

Module 4: Personal Hygiene and Food Handler Responsibilities
• Personal hygiene requirements
• Effective handwashing techniques
• Protective clothing and equipment
• Reporting illness and infections
• Cuts, wounds and dressings
• Jewellery and personal items
• Safe glove usage
• Preventing contamination through personal behaviour
• Fitness to work

Module 5: Cross-Contamination Prevention
• Understanding cross-contamination
• Raw and ready-to-eat food separation
• Direct and indirect contamination
• Colour-coded chopping boards and utensils
• Safe food preparation practices
• Equipment and utensil hygiene
• Preventing allergen cross-contact

Module 6: Temperature Control and Food Safety
• Importance of temperature control
• Temperature danger zone
• Safe cooking temperatures
• Chilling and refrigeration
• Frozen food storage
• Hot holding
• Cooling food safely
• Reheating requirements
• Temperature monitoring
• Corrective actions when temperatures are outside limits

Module 7: Food Storage and Stock Control
• Receiving and inspecting food deliveries
• Safe storage procedures
• Dry, chilled and frozen storage
• FIFO stock rotation
• Food labelling and date coding
• Food shelf-life awareness
• Packaging and storage controls
• Preventing contamination during storage

Module 8: Cleaning and Disinfection
• Difference between cleaning and disinfection
• Cleaning schedules
• Cleaning methods and procedures
• Safe use of cleaning chemicals
• Chemical dilution and contact times
• Cleaning equipment
• Food contact surface hygiene
• Monitoring cleaning effectiveness

Module 9: Pest Control and Waste Management
• Common food premises pests
• Signs of pest infestation
• Pest prevention measures
• Reporting pest activity
• Waste disposal procedures
• Maintaining hygienic food premises
• Importance of good housekeeping

Module 10: Allergen Awareness and Management
• Food allergies versus intolerances
• The 14 regulated allergens applicable in the relevant UK jurisdiction
• Identifying allergenic ingredients
• Allergen information and food labelling
• Preventing allergen cross-contact
• Cleaning procedures for allergen control
• Communicating allergen information to customers
• Responding to allergen-related incidents

Module 11: Introduction to HACCP and Food Safety Controls
• Understanding HACCP
• Benefits of HACCP-based food safety management
• The seven principles of HACCP
• Identifying food safety hazards
• Understanding Critical Control Points
• Monitoring procedures
• Corrective actions
• Verification and documentation
• Importance of following workplace HACCP procedures

Module 12: Good Food Safety Practices
• Daily food safety checks
• Safe food preparation and service
• Following workplace food safety procedures
• Maintaining food hygiene records
• Reporting food safety concerns
• Continuous improvement in food safety practices

• Food handlers.
• Chefs and kitchen staff.
• Catering assistants.
• Food production operatives.
• Restaurant and hotel employees.
• Café and hospitality staff.
• Retail food employees.
• Delicatessen and bakery staff.
• Healthcare catering personnel.
• School and educational catering employees.
• Employees involved in food preparation, handling and service.

Food Safety Protection
Proper food safety practices reduce the risk of food contamination and foodborne illness.

Legal Compliance
Food businesses must implement food safety management systems based on HACCP principles.

Public Health Protection
Effective food safety practices help protect customers and the wider public.

Business Reputation
Maintaining high food safety standards protects the reputation and credibility of food businesses.

Participants will:

• Understand the importance of food safety and hygiene
• Learn the basic principles of HACCP
• Identify common food safety hazards
• Prevent cross contamination in food preparation environments
• Apply safe food storage and temperature control practices
• Understand the role of food handlers in maintaining safe food practices
• Support workplace food safety procedures

Instructor-led training with practical food safety examples.

Includes:

• Interactive discussion and learning
• Food safety case studies
• Real workplace food handling scenarios
• HACCP awareness and practical guidance

Delivered:

• Onsite at client premises, or
• Online Webinar

• Food Safety Act 1990, as applicable.
• Applicable UK Food Hygiene Regulations.
• Food Information Regulations 2014 (England).
• Applicable allergen and food information legislation in Wales, Scotland and Northern
Ireland.
• Food Standards Agency guidance.
• Relevant HACCP-based food safety management guidance.

Samson Training provides practical food safety training designed to help organisations maintain safe food handling standards and regulatory compliance.

Our training focuses on:
• Practical food safety awareness
• Real food handling scenarios
• Clear explanation of HACCP principles
• Supporting safe workplace food practices
• Professional and experienced instructors

We emphasise practical food safety behaviour and workplace application rather than theory alone.