Level 2 HACCP Training

Course Overview

The Level 2 HACCP Training course provides essential knowledge of Hazard Analysis and Critical Control Point (HACCP) systems, supporting compliance with European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs. This qualification is suitable for food businesses operating in catering, manufacturing, retail, and hospitality sectors where effective food safety management is a legal requirement.

This course introduces learners to food safety legislation and the seven core principles of HACCP. Participants will learn how to implement and maintain a practical HACCP-based food safety management system, identify hazards, apply control measures, and ensure safe food handling practices within the workplace.

Key Learning Outcomes

By completing this qualification, learners will be able to:

• Understand the fundamentals of food safety management systems
• Explain and apply the 7 principles of HACCP
• Identify biological, chemical, and physical food hazards
• Implement effective critical control measures
• Maintain high standards of food hygiene in the workplace
• Recognise common causes of foodborne illness and prevention strategies
• Understand lessons learned from previous UK food safety incidents

Course Aims

This course aims to equip learners with the practical knowledge required to:

• Implement HACCP procedures within food businesses
• Ensure compliance with UK and EU food hygiene regulations
• Minimise food safety risks through structured hazard control
• Maintain a safe and hygienic food preparation environment

Who This Course Is For

This course is ideal for individuals responsible for handling, preparing, storing, or serving food, including:

• Restaurant and café staff
• Catering and hospitality professionals
• School and workplace kitchen staff
• Food stall operators
• Butchers and supermarket food handlers
• Food production and manufacturing employees

Course Content / Units

Introduction to Food Safety Legislation

Understanding HACCP and Its Importance

The 7 Principles of HACCP Explained

Hazard Identification and Risk Assessment

Critical Control Points and Monitoring Procedures

Corrective Actions and Verification

Maintaining Documentation and Records

Course Features

• Accredited by CPD
• Institute of Hospitality Endorsed
• Audited and reviewed by Environmental Health Professionals
• Fully online interactive course with audio voiceover
• Instant e-certificate with optional hard copy dispatch
• 24/7 Learning Assistance
• Self-paced study accessible on all devices
• Developed by qualified food safety professionals
• Discounts available for bulk purchases

Assessment

At the end of the course, learners will complete an online assessment. Results are provided instantly, and unlimited retakes are included at no additional cost until a pass is achieved.

Certification

Upon successful completion, learners will receive a recognised Level 2 HACCP Training certificate. A digital certificate is issued immediately, with an optional printed copy available for postal delivery. Although certificates do not expire, annual renewal is recommended to remain aligned with current industry best practices.

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