Level 2 HACCP

Level 2 HACCP Certificate:
Essential Food Safety Management Principles for Your Team

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Equip your staff with a fundamental understanding of food safety principles with our accredited Level 2 HACCP Certificate. This course ensures every team member understands their role in your food safety management system, from monitoring temperatures to preventing cross-contamination. It is a vital requirement for any business aiming to maintain a 5-star hygiene rating and prove to auditors that safety is managed at every level. Join our successful group of learners with our 96% pass rate—and for your peace of mind, if you don't pass the first time, your second attempt is completely free. Turn your hygiene compliance into a competitive advantage today.

Level 2 HACCP

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If you handle food in any setting and need to understand HACCP basics, proper training is essential. The Highfield Level 2 HACCP in Catering and Manufacturing course delivers you an accredited, internationally recognised HACCP certificate that gives you a practical understanding of HACCP principles – perfect for helping small businesses set up effective food safety systems.

Ready for the next step? View Level 3 HACCP Course here.

Course Content

The objective of the Highfield Level 2 HACCP qualification is to provide an introduction to HACCP, and also support those who are, or will be part of a HACCP (hazard analysis and critical control points) team. Modules include:

The role of the food handler in implementing a Food Safety Management System based on HACCP principles
Prerequisite programmes
The steps required to develop HACCP based food safety systems
Identifying hazards at each step in a food process
Implementing and monitoring control measures, including safe limits & Corrective actions

Assessment and Certification

The Level 2 HACCP course is accredited by Highfield (HABC) and the exam can be taken online with Highfield Remote Invigilation or paper based in a classroom environment.

15-question externally set and marked multiple-choice question exam
To pass you must achieve a total of at least 9 marks out of 15.
The duration of the examination is 30 minutes.
Results and certificate within 48 hours
Hygiene Sue guarantee - If you don’t pass the first time the second time is free

Frequently Asked Questions

1. Is this course legally required for food handlers? The law requires all food handlers to be trained in food safety. A Level 2 HACCP qualification specifically fulfills the requirement for staff to understand how a business’s food safety management system works. It is highly recommended by EHOs to ensure staff understand critical limits and monitoring procedures.

2. Who should take the Level 2 HACCP course? This is an introductory course designed for frontline staff in catering, manufacturing, or retail. It is ideal for those who perform daily checks, such as temperature monitoring, visual inspections, or filling out food safety records.

3. Do I need any prior qualifications? No prior qualifications are needed. However, we recommend completing Level 2 Food Safety first, as it provides the foundation for the technical HACCP principles covered in this course.

4. Is the certificate recognized by the BRCGS and EHO? Yes. This is a Highfield Level 2 Award in HACCP (RQF). It is a nationally recognized, regulated qualification that provides excellent evidence for local authority inspections and third-party audits like BRCGS or STS.

5. Can I book this for my entire team? Absolutely. We specialize in group training, whether on-site at your venue or via a private virtual session. For group rates, please contact theteam@hygienesue.co.uk.

"Sue is a fantastic teacher. She makes the finer details of food safety easy to understand." -

Joshua H

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"I have used Hygiene Sue training services for years. The experience has always been positive, with 100% pass rates for me and my team. Highly recommended." — Steve Boorman

Level 2 HACCP

Level 2 HACCP Certificate: Essential Food Safety Management Principles for Your Team

Level 2 HACCP

Level 2 HACCP Certificate:
Essential Food Safety Management Principles for Your Team