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HACCP Level 2 Course
Understand and apply HACCP — the internationally recognised food safety system — online, self-paced and certified the moment you pass.
Course at a glance
- Level
- 2 — foundation HACCP
- Format
- Online · any device
- Duration
- Around 80 minutes
- Modules
- 8 modules
- Assessment
- Multiple-choice exam
- Pass mark
- 80% · free retakes
- Certificate
- Digital PDF + printed copy
- Accreditation
- CPD · RoSPA · IoH
What is the HACCP Level 2 Course?
The HACCP Level 2 Course is an online food safety course that teaches you how to identify, manage and control food safety hazards using HACCP — the internationally recognised food safety management system.
HACCP stands for Hazard Analysis and Critical Control Point. Rather than relying on testing the finished product, it’s a proactive system that prevents hazards at the critical stages throughout food production and the supply chain. This course takes you through the core principles of HACCP, from key terminology right through to implementing the full system in a real food business.
It’s suitable for anyone working in or supervising food production — from operatives and food handlers to QA staff, supervisors and managers — across catering, hospitality, food manufacturing and retail. Studied entirely online and at your own pace on any device, you’ll receive an instant digital certificate the moment you pass, with a printed copy dispatched the next working day.
HACCP or food hygiene? A food hygiene course covers safe food handling in general; this course focuses specifically on the HACCP system. They complement each other well — many learners pair this with the Level 2 or Level 3 Food Hygiene Certificate.
What you’ll learn
This HACCP Level 2 training covers the essential principles of hazard analysis and control, including:
- Key HACCP terminology and definitions
- How to identify and classify food safety hazards
- Microbiological, chemical and physical hazard controls
- How to avoid cross-contamination and foodborne illness
- An overview of allergens and managing allergen risk in the food chain
- The role of prerequisite programmes (PRPs) in food safety
- How to implement and monitor a HACCP system effectively
- A step-by-step guide to applying the 7 Principles of HACCP in practice
By the end of the course, you’ll be able to contribute to HACCP procedures and support a robust food safety culture in your workplace.
Course content
Eight detailed modules, each building a clear understanding of HACCP, with interactive exercises and visual aids that show how HACCP applies in your own work environment. Tap a module to see what’s covered.
1 Key DefinitionsEstablishes the language of HACCP that’s used throughout the rest of the course.
What’s covered
- What HACCP stands for and what it means in practice
- The difference between a hazard and a risk
- Core terms — control measure, critical control point (CCP), critical limit, monitoring, corrective action and prerequisite programme (PRP)
- Why HACCP is a preventive system rather than end-product testing
- The legal basis for HACCP under retained EU food law (Regulation 852/2004)
2 Microbiological Hazards and ControlsLooks at the biological threats that cause most food poisoning, and how to control them.
What’s covered
- What microbiological hazards are — bacteria, viruses and moulds
- Common food poisoning bacteria such as Salmonella, E. coli, Campylobacter and Listeria
- The conditions bacteria need to grow and the “danger zone”
- Controls — temperature, time, hygiene, cooking and separation
- High-risk foods that most readily support bacterial growth
3 Chemical Hazards and ControlsCovers contamination from chemicals used in and around food production.
What’s covered
- Sources of chemical contamination — cleaning chemicals, sanitisers, pesticides, additives and lubricants
- How chemicals find their way into food
- Controls — safe storage and use (COSHH), correct dosing and separation from food
- Supplier and ingredient controls
- A brief look at naturally occurring chemical hazards
4 Allergens and Avoiding Cross-ContaminationFocuses on one of the most serious and tightly regulated areas of food safety.
What’s covered
- The 14 named allergens under UK law
- Allergen labelling requirements, including Natasha’s Law (PPDS)
- How allergen cross-contamination happens
- Controls — separation, dedicated equipment, cleaning and clear communication
- Why allergic reactions must be taken seriously, including the risk of anaphylaxis
5 Physical Hazards and ControlsCovers foreign-body contamination and how to keep it out of food.
What’s covered
- What physical hazards are — glass, metal, plastic, wood, stones, pests, jewellery and hair
- Where physical hazards enter at each stage of production
- Controls — foreign-body procedures, screening and detection (such as metal detectors and sieves)
- Glass and brittle-plastic policies and good working practice
- Why physical hazards matter, from injury to choking
6 Prerequisite Programmes (PRPs)Explains the foundations that HACCP is built on.
What’s covered
- What prerequisite programmes are and why HACCP depends on them
- Examples — cleaning and disinfection, pest control, personal hygiene, maintenance, waste and supplier control
- The difference between PRPs and critical control points
- How strong PRPs reduce the number of CCPs a business needs
- Building good hygiene practices and workplace standards
7 Implementation of HACCPShows how a HACCP plan is actually built and put in place.
What’s covered
- The preliminary steps before the 7 principles — assembling the HACCP team, describing the product, identifying its intended use and constructing a flow diagram
- Building and documenting the HACCP plan
- The role and responsibilities of the HACCP team
- Putting controls and monitoring into day-to-day practice
- Reviewing and maintaining the plan over time
8 The 7 Principles of Hazard Control in PracticeBrings everything together by applying the 7 principles to real situations.
What’s covered
- Principle 1 — conduct a hazard analysis
- Principle 2 — determine the critical control points (CCPs)
- Principle 3 — establish critical limits
- Principle 4 — establish monitoring procedures
- Principle 5 — establish corrective actions
- Principle 6 — establish verification procedures
- Principle 7 — establish documentation and record keeping
Assessment & certificate
To complete the HACCP Level 2 Course, you’ll take a multiple-choice final exam. The pass mark is 80%, and if you’re not successful first time you can retake the exam for free, as many times as you need.
As soon as you pass, you can download your digital certificate instantly, and a printed copy is dispatched the next working day. Your certificate is CPD certified, RoSPA Qualifications Assured and Institute of Hospitality accredited, and confirms Level 2 HACCP training to standards recognised by UK food safety authorities.
There is no expiry date on the certificate. However, we recommend refreshing HACCP training every three years, or in line with your company’s own policy.
Who is the HACCP Level 2 Course for?
This course is for anyone involved in handling, preparing, producing or monitoring food, whether you’re contributing to HACCP procedures or supervising them. It suits a wide range of roles and sectors:
- Food handlers and kitchen operatives in catering and hospitality
- Production and processing staff in food manufacturing
- Supervisors and managers responsible for food safety
- QA and hygiene staff monitoring food safety procedures
- Food retail staff working with open or prepared foods
- Anyone moving towards a more senior food safety role
It’s also ideal for businesses looking to upskill their teams in food safety management or meet audit and inspection requirements. Whether you’re an operative, supervisor or working towards a leadership role, it builds the foundation for effective food safety.
Why take this course?
Compliance with food safety regulations is a legal requirement for food businesses, and HACCP sits at the centre of every food safety management system. Anyone involved in handling, preparing or supervising food production benefits from understanding how it works.
By completing this course, you’ll be able to:
- Manage food safety hazards with confidence
- Understand how to implement and maintain a HACCP system
- Help reduce food waste and minimise risk to public health
- Improve your workplace’s food hygiene standards and inspection readiness
- Support due diligence and legal compliance under UK and EU law
- Strengthen your food hygiene rating and audit performance
- Enhance your professional development with a certified qualification
It builds the foundation for effective food safety leadership, whatever your role.
For employers, managers & business owners
Training your team
Buy, assign and manage food hygiene training across your whole team — all from one place.
Assign licences your way
Buy the number of licences you need now and assign them whenever it suits you — there’s no rush to use them all at once. Add team members by email and they’ll receive their own login to start the course.
Track progress in real time
A simple manager dashboard shows who has started, who’s in progress and who has passed — so you can keep your team’s training on track ahead of an audit or inspection.
Certificates and audit records
Download every team member’s certificate from a single account, and export a training record to evidence compliance for audits and EHO inspections. Printed certificates are dispatched as your team passes.
Flexible payment
Pay by card for instant access, or get in touch about invoicing and purchase orders for larger team orders.
Bulk pricing & team discounts
Bigger orders = bigger discounts
The more licences you buy, the more you save — and discounts apply across your whole order, including mixed courses. Secure a lower rate today and use your licences whenever it suits your business.
10+licences10% off
50+licences20% off
100+licences30% off
500+licences40% off
Discounts are applied automatically at checkout based on your total quantity.
Why train with us
Genuinely accreditedCPD certified, RoSPA Qualifications Assured and Institute of Hospitality accredited.
Developed by food safety professionalsAccepted by local authorities and EHOs across the UK.
Practical and engagingInteractive video lessons, case studies and self-assessment quizzes.
Learn anywhereFully online and self-paced, on any device.
Risk-freeFree retakes if you don’t pass first time.
Real certificatesInstant digital PDF plus a printed copy by post.
Built for teamsBulk pricing, progress tracking and centralised certificates.
Frequently asked questions
What does HACCP stand for?
HACCP stands for Hazard Analysis and Critical Control Point — a proactive approach to food safety that prevents hazards at critical stages rather than relying on testing the finished product.
What’s the difference between a HACCP course and a food hygiene course?
A food hygiene course covers safe food handling in general. A HACCP course focuses specifically on the HACCP management system — identifying hazards and building controls to manage them. Many people take both; this pairs well with our Level 2 or Level 3 Food Hygiene Certificate.
Is this course legally required?
HACCP training isn’t always mandatory, but a HACCP-based food safety management system is a legal requirement for food businesses, and training is essential for anyone implementing or managing one. It’s often expected by EHOs.
Can I complete the course online?
Yes. It’s fully online and can be accessed from any device at your own pace. The final assessment must be taken on a laptop or PC.
How long does the course take?
Around 80 minutes, but it’s self-paced — complete it in one sitting or over several.
Do I receive a certificate?
Yes. A digital certificate is issued instantly when you pass, and a printed copy is dispatched the next working day.
Is this course recognised?
Yes. It’s approved by the CPD Certification Service, RoSPA and the Institute of Hospitality, and accepted by local authorities and EHOs across the UK.
How often should HACCP training be refreshed?
Every three years is recommended, or in line with your company’s own policy.
Can I buy this course for my whole team?
Yes. Buy multiple licences in one order and save with automatic bulk discounts — you can also mix and match HACCP and food hygiene courses across your team.
How do I assign courses to my staff?
Buy the licences you need and assign them to team members by email whenever it suits you. Each person gets their own login to complete the course.
Can I track my team’s progress?
Yes. A manager dashboard lets you see who has started, who’s in progress and who has passed, and download everyone’s certificates from one account.
Can I pay by invoice or purchase order?
Get in touch and we’ll arrange invoicing or purchase-order payment for larger team orders.
Do licences expire?
No need to rush — buy now and assign your licences whenever you’re ready.
Ready to get certified?
Start the HACCP Level 2 Course today
Instant access, learn at your own pace, and download your CPD certified, RoSPA-accredited certificate the moment you pass — with a printed copy on its way the next working day.