Level 2 HACCP

FOOD SAFETY TRAINING

Level 2 HACCP

Build your understanding of food safety controls with National Food Safety’s Level 2 HACCP course.
Course level
Level 2
Study time
2-3 hours
CPD points
2
Study method
Online
Renewal guidance
Expires 3 years from issue date.
Retakes
Unlimited

ACCREDITED & RECOGNISED BY

  • Global Continuing Professional Development — H138X891
  • CPD Verified
  • The CPD Group — Approved Provider 790546
  • UK Register of Learning Providers — UK Provider No 10101700
  • Information Commissioner's Office — Registered ZC184879

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Course overview

Overview

Build your understanding of food safety controls with National Food Safety’s Level 2 HACCP course.
Course level
Level 2
Study time
2-3 hours
Study method
Online
Selected package total
£12.50 GBP
Content reviewed
Details to be confirmed.
Free learning modules
8
CPD points
2
Retakes
Unlimited

About this course

Build your understanding of food safety controls with National Food Safety’s Level 2 HACCP course. Designed for food handlers, kitchen assistants and staff working in catering, hospitality and food retail, this online HACCP training course introduces Hazard Analysis and Critical Control Points—a structured approach to identifying and controlling food safety risks. Develop the knowledge to follow workplace food safety procedures, recognise potential hazards and understand...

Online course content
Online multiple-choice assessment
Digital certificate after meeting the completion requirements
Read the full course overview

Build your understanding of food safety controls with National Food Safety’s Level 2 HACCP course. Designed for food handlers, kitchen assistants and staff working in catering, hospitality and food retail, this online HACCP training course introduces Hazard Analysis and Critical Control Points—a structured approach to identifying and controlling food safety risks. Develop the knowledge to follow workplace food safety procedures, recognise potential hazards and understand your role in keeping food safe from delivery and storage through to preparation and service. Explore the seven principles of HACCP, including hazard analysis, critical control points, critical limits, monitoring, corrective action, verification and record-keeping. Understand how these principles work alongside good hygiene practices, contamination prevention and temperature control to support an effective food safety management system.

Assessment
Online multiple-choice assessment
Accreditation
Details to be confirmed.
Certificate
Level 2 HACCP
Access activation
Details to be confirmed.

Entry Requirements

Who is it for?

Food handlers, kitchen assistants and staff working in catering, hospitality and food retail

Prerequisites

Details to be confirmed.

Course language

  • English

Language and digital requirements

Details to be confirmed.

How You'll Learn

See how our courses work

An example of our online learning experience. Course content varies.

Explore this course's learning format and practical study requirements.

Study method
Online
Learning pace
Details to be confirmed.
Supported devices
Details to be confirmed.
Quizzes and practice
Details to be confirmed.
Retakes
Unlimited
Access period
Details to be confirmed.
Choose with confidence

Check the course details and requirements before enrolling. Ask us if you need help choosing.

Fees and Funding

Buy this course on its own or choose a course bundle.

Prices include taxes.

THIS COURSE

Level 2 HACCP

£12.50 GBP

Digital certificate

Change certificate option
  • Online course content
  • Online multiple-choice assessment
Your certificate is awarded once you have completed all required course content and passed the final assessment.

COURSE BUNDLE

Essential Bundle

This bundle is not currently available to purchase.

COURSE BUNDLE

Complete Bundle

This bundle is not currently available to purchase.

Course Duration & Access

Study time, access and learning information for this course.

Course access

Details to be confirmed.

2-3 hours

Estimated study time

(varies by course)
Course-specific study time

Course access

Details to be confirmed.

Check your access details

Supported devices

Details to be confirmed.

Check device requirements

Learning pace

Details to be confirmed.

Plan your learning

Your learning experience

Details to be confirmed.

Learn with confidence

Modules

8 free learning modules · 8 written lessons

Explore the supplementary written learning below. These materials support your understanding; the paid assessment and certification are separate. They do not replace workplace-specific instruction.

ModuleWhat you will learnWritten lessons
1
Module 1: Introduction to HACCP

Understand prevention, critical control points and your role in following a food safety management system, making real checks and reporting failures.

  1. Module 1: Introduction to HACCP
1 lesson
2
Module 2: Food safety hazards and controls

Recognise microbiological, physical, chemical and allergenic hazards throughout a food process, including risks in high-risk and ready-to-eat foods.

  1. Module 2: Food safety hazards and controls
1 lesson
3
Module 3: The seven HACCP principles

Connect hazard analysis, CCPs, limits, monitoring, corrective action, verification and records with real food-handling decisions.

  1. Module 3: The seven HACCP principles
1 lesson
4
Module 4: Critical control points in practice

Follow process-specific controls at delivery, storage, cooking, cooling, holding and service while protecting food from contamination and allergens.

  1. Module 4: Critical control points in practice
1 lesson
5
Module 5: Monitoring and corrective action

Carry out genuine checks on temperatures, cleaning, dates and allergens, then stop, report and respond when a control fails.

  1. Module 5: Monitoring and corrective action
1 lesson
6
Module 6: Records and due diligence

Keep clear, accurate evidence of monitoring, corrective action and training that reflects real food handling, not copied paperwork.

  1. Module 6: Records and due diligence
1 lesson
7
Module 7: HACCP in different food businesses

Apply the same hazard-control thinking to catering, takeaways, cafés, retail, manufacturing and small businesses without copying an unsuitable system.

  1. Module 7: HACCP in different food businesses
1 lesson
8
Module 8: Inspections, scenarios and revision

Apply HACCP to common failures, understand what inspectors check and revise the course by choosing actions that protect food rather than hide problems.

  1. Module 8: Inspections, scenarios and revision
1 lesson
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Exam and Certificate

Assessment

Assessment method
Online multiple-choice assessment
Questions
53
Pass requirements
47/53 Questions
Time limit
106 Mins
Retakes
Unlimited
Results and feedback
Receive your score and pass/fail result immediately after completing the assessment. Clear feedback highlights any topics you need to revisit, helping you prepare for a retake if required.

Your course certificate

Award
Level 2 HACCP
Issuer
National Food Safety
Completion requirements
Your certificate is awarded once you have completed all required course content and passed the final assessment.
Renewal or expiry
Expires 3 years from issue date.

FAQs

Course-specific answers: Details to be confirmed.

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Level 2 HACCP — course image

Level 2 HACCP