It is required by UK/EU law that all food businesses have a plan in place that is based on HACCP principles to keep food safe from food safety hazards, HACCP training Level 2 is a great way to do this. Make sure you are trained in line with the seven HACCP principles, by completing this CPD approved HACCP Level 2 online training course you will learn about all aspects of HACCP and more.
Our Level 2 HACCP training course is designed for food handlers and preparation staff across all sectors. This practical food and safety course focuses specifically on understanding and applying HACCP principles to maintain food safety in your workplace.
What is HACCP? Essentially, HACCP (Hazard Analysis and Critical Control Points) uses seven key principles to identify and control food safety hazards. UK/EU law requires all food businesses to follow these guidelines, no matter what type of food business you run.
Throughout this course, you'll learn why food safety systems matter, how to spot potential hazards, and how to implement effective safety measures based on HACCP principles. We've broken down these regulations into clear, straightforward lessons that are easy to understand and apply to your daily work.
Manage staff? If you're a food safety manager, supervisor or business owner responsible for developing entire HACCP systems, our Level 3 HACCP training would be better suited to your needs.
If you’re undecided, we’ve explained the key differences in our guide, which HACCP course is right for you?
The main legislation regarding HACCP is EU food law Regulation 852/2004, Article 5. Introduced in January 2006, it requires all food businesses to put in place and maintain HACCP-based procedures.
Originally just recommended in the 1990s, these procedures became mandatory after authorities saw that poor safety measures could seriously harm both customers and businesses. Following this regulation helps protect your customers while keeping your business compliant with the law.
Our HACCP level 2 training is directed toward anyone working in a role that involves the handling or preparation of food, and is suitable across all industries and sectors including manufacturing, catering, retail, packaging and distributions
Overall, it will ensure you gain the necessary understanding of food safety systems and how to implement them, all the while ensuring your business is compliant with Regulation 852/2004, Article 5 and that you are producing food that is safe.
To help develop a greater understanding of the HACCP principles, our interactive course is divided into the following lessons:
The online HACCP training level 2 course takes approximately two to three hours to complete, but this depends on how quickly each learner studies and absorbs material. As it’s an e-learning course, you can complete this training in convenient stages and spend as long as you like on each section.
The system will record your progress throughout and you are encouraged to complete each lesson at your own pace.
Module | What it includes |
Introduction to HACCP | To start the course we take a look at what HACCP is, the benefits of it, the definition of HACCP and HACCP guidance documents. There's three interactive activities at the end of the module after further detail on food safety hazards and contamination, the consequences of hazards, the cost and consequences of not controlling hazards and the legal requirements you need to meet. |
Hazard and Control Measures | In this section of the course you will learn about the four main types of hazards, food hazard sources, what microbilogical hazards are and what controls can be used to protect your food from them, the different factors affecting growth, toxin production, survival and spore germination. You will also discover more about different food types and their risk factors, control measures for multiplication and survival, how to control physical, chemical and allergenic hazards and nine interactive activities along the way. |
Prerequisite Programmes | The fourth section looks at what prerequisite programmes are, how they work with HACCP and gives detailed examples of prerquisite programmes. At the end of the module there is two interactive acitivites to cement your knowledge. |
How to HACCP | This module goes though each of the 12 HACCP steps in detail explaining how to complete each step and the relevant processes that need to be carried out. Within the module there is also 17 interactive activities, the 5 Codex preliminary steps, HACCP application and terms of reference. |
Critical Control Points | Here you will look at examples of critical control points in a variety of catering, retail and manufacturing settings and how to make HACCP work. |
Conclusion | The last module in the course summaries HACCP and provides practical examples of how it will work in the workplace. |
On completion of the HACCP training online and subsequent test, you will be able to download and print your Level 2 HACCP certificate instantly, and we suggest you keep this for your records.
The HACCP certification includes the Virtual College and CPD logos as well as your name, the title of the course completed, certificate number, date completed and the modules covered within the course.
This certification is universally recognised and can be used to provide evidence of your HACCP training both internally and to external auditors.
There is no set time for how long a certificate is valid for, but the accepted industry standard is for food hygiene certificates to be renewed every three years. However, some employers may require you to renew your certification more frequently than this.
Roles including:
The key legislation regarding HACCP is the EU food law, Regulation 852/2004, Article 5. It was introduced on 1st January 2006 making it mandatory that all food businesses both implement and maintain a permanent procedure based on the HACCP system. This was first just a recommended procedure in the 1990s, but it was soon discovered that failure to implement these procedures could have disastrous consequences for both consumers and business. Therefore, following this law, businesses within the food industry need to put measures in place to protect consumers from unsafe food, and HACCP is considered the best way of achieving this.