Level 2 Hazard Analysis & Critical Control Point (HACCP) Food Safety Training

The Level 2 Control of Substances Hazardous to Health (COSHH) Training Course provides learners with essential knowledge and awareness of the risks associated with hazardous substances in the workplace and the measures that can be used to help control exposure and protect health. Hazardous substances can be present across many working environments and may include chemicals, cleaning products, dusts, fumes, vapours, gases, mists and biological agents. Exposure to hazardous substances can potentially cause both short-term and long-term health effects, making appropriate risk assessment and control measures an important part of workplace health and safety.

Why this Training Matters for your Organisation

Providing staff with an appropriate understanding of the principles of the Control of Substances Hazardous to Health (COSHH) Regulations and helps them understand how hazardous substances can enter the body, how workplace exposure can be reduced and the responsibilities of both employers and employees.

Who Should Attend

This course is suitable for:

• Employees who use or handle hazardous substances
• Cleaning and housekeeping staff
• Health and social care workers
• Construction workers
• Manufacturing and engineering staff
• Laboratory personnel
• Maintenance and facilities staff
• Hospitality and catering employees
• Warehouse and logistics staff
• Hair and beauty professionals
• Supervisors and team leaders
• Health and safety personnel
• New employees and apprentices

• Recognise hazards: Distinguish biological, chemical, physical and allergen hazards.
• Explain the system: Describe prerequisite controls and the seven HACCP principles.
• Follow controls: Recognise the purpose of critical control points, limits and monitoring.
• Handle failures: Explain containment, escalation and corrective action.
• Keep evidence: Distinguish monitoring, validation, verification and review.

For your starting task, imagine a café producing hot chicken meals and cold sandwiches. Write down where a hazard could enter the process and where a worker might detect a problem before food reaches a customer.

Students complete a 20-question multiple-choice evaluation at the conclusion of the course. A pass mark of 80% is needed, and marks are automatically provided with quick feedback. There is no maximum on how many times the assessment can be repeated to accomplish a pass, with no extra charge.

Team and Company Bookings

Considering training numerous employees? Organisations can use a company account to register employees.

Enrol an Individual / Book for your Team

Enrol now for individual access.

Book for your team to support organisation-wide Level 2 Control of Substances Hazardous to Health