Food Hygiene Level 2 - HACCP - Course

This Food Hygiene Level 2 – HACCP course is designed to help food handlers understand more about what’s involved in a food safety management system based on the principles of HACCP. The course outlines each step of the system and explains more about how to carry out your work safely and efficiently.

Online Assessment
2 Hours

What you'll learn

Introduction to HACCP

What HACCP is and how to implement it

The law and who implements it

Food safety hazards

The 7 principles of HACCP

Hazard analysis and control measures

This course covers

HACCP Overview
  • 9 Key Terms

  • What is HACCP?

  • Where does HACCP come from?

  • Benefits of HACCP

  • Food Safety Law and its enforcement

  • Environmental Health Officer visits

The 7 Principles of HACCP
  • Principle 1: Hazard Analysis

  • Principle 2: Determine the Critical Control Points

  • Principle 3: Establish Critical Limits

  • Principle 4: Establish Monitoring Procedures

  • Principle 5: Establish Corrective Actions

  • Principle 6: Establish Verification Procedures

  • Principle 7: Establish Record-Keeping & Documentation Procedures

Hazards and Prerequisite Programmes
  • Food Safety Hazards

  • Prerequisite Programmes

  • 7 Principles of HACCP – Introduction

Course Detail

Online Delivery

Fully online course with no time limits. Multiple online assessment attempts allowed.


This course covers and complies with The Safety, Health and Welfare at Work Act 2005.

Expert Trainer

Course and Assessment created and approved by a QQI Level 6 Fully Certified Expert Trainer.

Certificate Expiry

Course and Assessment must be completed every 3 years as per industry best practice.

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