Course Overview

Food safety is built on one essential system — HACCP (Hazard Analysis and Critical Control Point). The Level 2 HACCP Training course introduces learners to the core principles and legal framework behind HACCP, helping food handlers and supervisors understand how to identify, monitor, and control food safety risks.

You’ll learn how to assess contamination hazards, handle allergens, and comply with UK and EU food safety laws. The course also explores the seven principles of HACCP in detail, giving you the confidence to implement and maintain a robust food safety management system in your workplace.

By completion, you’ll be prepared to contribute to safe, compliant, and high-quality food operations — ensuring consumer protection and legal compliance across the catering, retail, and manufacturing sectors.

Learning Outcomes

• Understand the key principles and structure of the HACCP system.
• Identify biological, chemical, and physical hazards in food production.
• Recognise the importance of food safety legislation and compliance.
• Implement allergen control and contamination prevention measures.
• Apply the seven principles of HACCP effectively in daily operations.
• Develop preliminary steps for HACCP planning and documentation.
• Strengthen overall workplace hygiene and safety culture.

Why Choose Us?

Here’s Why This Course is the Best Choice for You:

• Lifetime Access: Revisit course materials anytime, forever.
• Expert Support: Get help from our dedicated tutor team, available Monday to Friday.
• Learn at Your Pace: Study from home, on your schedule, with no pressure.
• Cutting-Edge Content: Access video modules taught by industry-leading instructors.
• 24/7 Assistance: Reach out via email or live chat whenever you need help.
• Multi-Device Access: Learn on your computer, tablet, or smartphone—anywhere, anytime.
• Career-Boosting Certification: Earn a certificate to showcase your skills and enhance your resume.

Assessment

Test Your Knowledge and Earn Your Certification

The course includes interactive quizzes to help you track your progress and reinforce your learning. These quizzes are designed to:

• Identify areas where you need more practice.
• Build confidence in your understanding of the material.
• Prepare you for real-world challenges.

Upon successfully completing the final quiz, you’ll receive a certificate of achievement—a valuable addition to your resume and LinkedIn profile.

Description

Module 01: The Principles of HACCP
Understand the foundation and objectives of HACCP, including its importance in maintaining safe food handling and preventing foodborne illnesses.

Module 02: Legislation Regarding HACCP
Explore UK and EU legislation governing food hygiene and HACCP compliance, including responsibilities under the Food Safety Act 1990 and Regulation (EC) No 852/2004.

Module 03: Food Poisoning and Contamination Hazards
Learn about common causes of food poisoning and the main contamination sources—biological, physical, chemical, and allergenic.

Module 04: Understanding Food Safety
Study food safety principles and the role of temperature control, hygiene, and monitoring in maintaining safe food environments.

Module 05: Allergens in Food
Identify the 14 major food allergens and understand how to manage cross-contamination and labelling requirements under UK law.

Module 06: Chemical and Physical Hazards in Food
Recognise chemical and physical hazards, their impact on food safety, and the preventive steps required for control.

Module 07: Preparing for a HACCP System
Learn the preparatory steps for implementing HACCP, including assembling teams, defining product scope, and identifying potential hazards.

Module 08: Preliminary Steps and Studies for HACCP
Explore key HACCP prerequisites such as flow diagrams, process mapping, and hazard identification before full system implementation.

Module 09: The Seven Principles of HACCP – Part One
Cover the first four HACCP principles: hazard analysis, critical control point identification, establishing critical limits, and monitoring procedures.

Module 10: The Seven Principles of HACCP – Part Two
Learn the final three HACCP principles: corrective actions, verification procedures, and record-keeping to ensure continuous compliance.

Career Path

Food Safety Supervisor: £25,000 – £35,000
Quality Assurance Technician: £28,000 – £40,000
Catering Manager: £30,000 – £45,000
Food Safety Officer: £32,000 – £50,000