Description This certified Level 2 Food Safety Course Principles of Food Safety and HACCP is aimed at food workers in retail and catering. It covers the relevant topics and skills that all food workers are required to learn within 6 months of starting employment. The course does not have any specific entry requirements. This course introduces the essentials of food safety in a way that’s practical, accessible, and grounded in real working environments. Learners begin by exploring how food poisoning occurs and why hygiene, clean premises, and well‑managed processes are so central to preventing it. The course also explains the legal responsibilities that apply across the food industry, giving learners a clear sense of what compliance looks like in day‑to‑day practice. From there, the training moves into the HACCP approach, breaking it down into clear, manageable steps. Learners see how hazards are identified, how risks are assessed, and how critical points in a process are controlled to keep food safe. The course also highlights the importance of monitoring, corrective actions, and accurate record‑keeping, showing how each element contributes to a reliable food safety management system. By the end, learners understand the purpose and value of HACCP and feel confident applying its principles in their own workplace. The emphasis throughout is on building awareness, strengthening good habits, and supporting consistent, preventative food safety practices. Assessments This course contains online self assessments after each module and an online certification exam at the very end. The self assessments do not count towards the final examination marks but simply give you an idea of how you are doing. Course Content 1. Introduction 2. What is HACCP? 3. Regulatory Requirements 4. Premises 5. Purchasing & Deliveries 6. Food Storage 7. Pests 8. Personal Hygiene 9. Food Poisoning 10. Contamination 11. HACCP Prerequisites 12. Principles of HACCP 13. Food Safety Hazards 14. Hazard Analysis 15. Determining Critical Control Points 16. Critical Limits 17. Monitoring Procedures 18. Corrective Actions 19. Verification & Validation 20. Record & Documentation Keeping 21. Review Assessments This course contains online self-assessments after each module and an online certification exam at the very end. The self-assessments do not count towards the final examination marks but simply give you an idea of how you are doing. On successfully passing the final certification exam you will be issued with a certificate. Duration & Other information You do not have to complete the online course in one sitting and you can also break it into small chunks if you wish. Should you have to leave the course unexpectedly, it will remember where you were the last time you left it. How long it takes you to complete the online course in Food Safety - Level 2 (Principles of HACCP) really depends on you but 2.5 hours is a good guideline.
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