Level 2 HACCP Training Course Online & Certificate

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?

What legislation does this HACCP course cover?

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.

Who should take this HACCP course and why?

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.

What does this Level 2 HACCP course cover?

To help develop a greater understanding of the HACCP principles, our interactive course is divided into the following lessons:

• What is HACCP and why do we need it?
• Which law introduced the need for HACCP
• Contaminations, hazards and controls
• Prerequisite controls
• How to HACCP: The 12 stages
• Using HACCP in practice

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.

HACCP Level 2 certificate

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.

Legislation covered in this course includes:

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.