The Level 2 HACCP Training course is specifically designed for food industry professionals who are involved in the development, implementation, and monitoring of food safety systems. This course builds upon the foundational knowledge provided at Level 1 and goes further to equip learners with the essential skills required to actively support the application of HACCP principles in food handling environments.

The course begins with a comprehensive introduction to the HACCP system, including the relevant UK legislation and regulatory expectations that underpin its use. Participants will gain an in-depth understanding of food safety hazards—biological, allergenic, chemical, and physical—and how they can affect food safety at different stages of the production and handling process.

Following this, learners are guided through the prerequisite programmes and preliminary steps required before developing a HACCP plan. The training then focuses on the core of the course: the seven HACCP principles. These are explained clearly, with practical examples and real-world relevance, helping learners to understand how to identify critical control points, establish monitoring procedures, and implement corrective actions. The course also explores how to maintain accurate documentation and verification methods to ensure ongoing food safety compliance.

By the end of the training, learners will be equipped with the skills and confidence to contribute to the implementation and maintenance of an effective HACCP system, protecting consumer health and supporting food safety excellence within their organisation.