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The HACCP Level 2 Course is a comprehensive online training programme designed to help individuals working in the food industry understand how to identify, manage, and control food safety hazards using the internationally recognised HACCP system.
HACCP, which stands for Hazard Analysis and Critical Control Point, is a proactive food safety management system. Instead of relying solely on end-product testing, HACCP focuses on preventing hazards at critical stages throughout the food production and supply chain. This course takes learners through the core principles of HACCP, from key terminology to the implementation of the full system in a practical setting.
100% online training
Start when you like
Learn on any device (desktop, mobile, tablet)
Instant assessment and result
100% online training
Start when you like
Learn on any device (desktop, mobile, tablet)
Instant assessment and result
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Includes a 10% discount for 10+ courses
100% online training course with 24/7 access
Aligned with international food safety standards and UK legislation
Study at your own pace on any device
Practical application of HACCP principles across food settings
Instant digital certificate upon completion
Suitable for team-wide rollout or individual certification
Printed certificate dispatched the next working day
Course duration: approximately 80 minutes
Approved by the Institute of Hospitality, IIRSM, Gatehouse Awards & CPD
Bulk training discounts available
This HACCP Level 2 training covers the essential principles of hazard analysis and control systems, including:
By the end of the course, learners will be able to contribute to HACCP procedures and support a robust food safety culture in the workplace.
This HACCP Level 2 Course is developed by food safety professionals and approved by the CPD Certification Service, IIRSM, Gatehouse Awards, and the Institute of Hospitality. It is widely accepted by local authorities and environmental health officers across the UK.
Using interactive video lessons, case studies, and self-assessment quizzes, the course ensures a clear understanding of core concepts while remaining easy to follow. Learners receive full support throughout the training, making it an excellent resource for both individuals and food business teams.
Compliance with food safety regulations is a legal requirement for food businesses. HACCP is central to food safety management systems and must be understood by staff involved in handling, preparing, and supervising food production.
By taking this course, learners will:
Whether you're an operative, supervisor, or working toward a more senior role, this training builds the foundation for effective food safety leadership.
The course includes eight detailed modules, each focused on building a clear understanding of HACCP systems:
1. Key Definitions – Learn essential food safety terms used throughout HACCP
2. Microbiological Hazards and Controls – Understand the impact and prevention of microbiological threats
3. Chemical Hazards and Controls – Explore contamination risks from cleaning products, pesticides, and additives
4. Allergens and Avoiding Cross-Contamination – Learn how to prevent allergen-related incidents
5. Physical Hazards and Controls – Identify physical hazards and how to prevent them in production
6. Prerequisite Programmes (PRPs) – Establish foundational hygiene practices and workplace standards
7. Implementation of HACCP – Discover how to apply the full HACCP plan in a food business
8. The 7 Principles of Hazard Control in Practice – A practical guide to applying the core HACCP principles to real-world situations
These modules include interactive exercises and visual aids to ensure learners understand how HACCP applies in their specific work environment.
Upon completing the course modules, learners take a final multiple-choice assessment. A pass mark of 75% is required. Free retakes are available if needed.
Successful learners receive an instant digital certificate, with a printed version dispatched the next working day. The certificate confirms compliance with Level 2 HACCP training standards recognised by UK food safety authorities.
This course is ideal for:
Food handlers and kitchen operatives
Catering and hospitality staff
Production and processing plant workers
Supervisors and managers in food businesses
QA and hygiene staff
Anyone involved in food preparation or monitoring food safety procedures
It is also suitable for businesses seeking to upskill their teams in food safety management or meet audit and inspection requirements.
HACCP stands for Hazard Analysis and Critical Control Point, a proactive approach to food safety.
While not always mandatory, HACCP training is essential for those involved in implementing or managing food safety systems and is often expected by EHOs.
Yes. It’s fully online and can be accessed from any device at your own pace.
Approximately 80 minutes, but it can be completed in your own time.
Yes. A digital certificate is issued immediately upon completion and a printed copy follows.
Yes. The course is designed for both individuals and group enrolments, with discounts for 10+ learners
Yes. It is approved by the CPD Certification Service, IIRSM, Gatehouse Awards, and the Institute of Hospitality.
It’s recommended every three years or in line with internal company policy.