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The Institute for Agriculture and Horticulture logo

HACCP Level 2 for growers

This free online course will help you understand the principles and practices of Hazard, Analysis and Critical Control Points (HACCP) and discover how to implement effective HACCP plans.

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A farm manager looks over a fresh red cabbage he's just picked in the field.
Farm worker pushes several boxes of freshly picked tomatoes inside a large, temperature regulated greenhouse.

Aims

This free course will help you:

  • Understand the imortance of food safety and how to minimise contamination of your produce

  • Outline your resposibilities as a primary food producer in relation to relevant food safety legislation

  • Understand the seven principles and all 12 steps of HACCP

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This course was developed with expertise from:

British Growers logo.

Overview

Farm operator picking raspberries in a polytunnel greenhouse.

Food producers are legally required to produce a HACCP plan, identifying biological, chemical and physical hazards to the safety of the food being produced.

This course outline the typical hazards you should be aware of, how you can identify the risks they pose and the systems you should follow to ensure those risks are controlled throughout the food production process.

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