HACCP course
HACCP Level 2 (Catering)
Every food business must run a food safety system based on HACCP, and everyone who does the checks needs to understand it. This short course teaches the seven principles the way a kitchen uses them: hazards, critical control points, safe temperatures, what to do when a check fails, and honest records.
- About 1 to 1.5 hours
- Real kitchen examples
- Works on any phone
- Free test retakes
- Instant PDF certificate
- QR verification page
Who is it for?
Cooks and kitchen staff
Everyone who probes, chills, cooks, reheats and records in the kitchen.
Supervisors and head chefs
The people who run the daily checks and fill in SFBB, CookSafe or Safe Catering.
Managers and owners
Anyone responsible for keeping the food safety system up to date and showing it to the inspector.
The 4 lessons
- 01
What HACCP is and why it matters
HACCP is a way of finding what could make food unsafe and controlling it before anyone gets ill.
- 02
Hazards, flow diagrams and critical control points
Before you can control hazards, you need to know where they are. This lesson follows the food through the kitchen step by step, and shows how a team decides which steps are critical.
- 03
Critical limits, monitoring and corrective action
A critical control point only works if everyone knows the safe limit, checks it the same way every time, and knows exactly what to do when a check fails.
- 04
Verification, records and your food safety system
A HACCP plan is only as good as the proof that it is being followed. This lesson covers how a business checks that its system works, the records it keeps, and the ready-made systems most small kitchens use.
Written for the law where you work
The law, the temperatures and the ready-made systems are not the same in the UK and Ireland, so each country has its own version. You choose your country when you start.
United Kingdom version
- Regulation (EC) No 852/2004: a HACCP-based system in every food business, and trained staff
- Food Safety Act 1990 and the due diligence defence
- Critical limits for England, Wales, Scotland and Northern Ireland, including 82°C reheating in Scotland
- Safer Food Better Business, CookSafe, Safe Catering and MyHACCP
Ireland version
- Regulation (EC) No 852/2004 and S.I. No. 22 of 2020
- What HSE Environmental Health Officers check, and the orders the FSAI publishes
- Irish critical limits: 5°C chilling, 70°C reheating, the 2-hour rule for hot food
- The FSAI's Safe Catering pack and I.S. 340
Certificates you can check online
Reviewed by a food safety professional
Written for UK food law
14-day refund
The final test
- 20 multiple-choice questions
- Pass with 14 correct answers (70%)
- 30 minutes
- Unlocks once you have completed all 4 lessons
- Didn't pass? See which lessons to review and retake for free
Your certificate
Ready as soon as you pass. It shows your name, the course and your country's version, your score, the topics covered, the completion date, a recommended refresher date (3 years) and a QR code that anyone, such as an employer or inspector, can scan to check it online.
The certificate confirms completion of training. It is not a regulated qualification.
Price
Per person
£12
£10 + VAT per person
£12 in the UK (£10 + VAT per person) · €25 in Ireland (VAT included, per person)
New to food hygiene? Start with Level 2 Food Safety & Hygiene, which covers the everyday hygiene HACCP is built on. Supervisors can go further with Level 3.
For teams: add it to any Level 2 or Level 3 team pack for £6 + VAT per learner. See team packs
United Kingdom course
Unlock lessons 2 to 4 and the final test
Lesson 1 is free. One payment gives you the whole HACCP Level 2 (Catering) course, the final test with free retakes and your certificate.
Demo mode: no payment is taken, the course unlocks straight away.
Questions about HACCP training
- Is HACCP training a legal requirement?
- Every food business in the UK and Ireland must run a food safety management system based on the HACCP principles (Regulation (EC) No 852/2004, Article 5), and the people who develop and maintain it must be properly trained in those principles (Annex II, Chapter XII). Staff who carry out the checks need to understand their part in it.
- Who should take a Level 2 HACCP course?
- Cooks, chefs, kitchen staff and supervisors who carry out the checks in the kitchen's food safety system: delivery and fridge temperatures, cooking, cooling, reheating and hot holding, and the records. It also suits new managers who will fill in Safer Food Better Business, CookSafe or Safe Catering.
- Do I need Level 2 Food Hygiene first?
- It is not required, but it helps. HACCP builds on everyday food hygiene. Our Level 2 Food Safety & Hygiene course covers that, and HACCP Level 2 goes deeper into hazards, critical control points, monitoring and records.
- Is there a UK and an Irish version?
- Yes. The UK version follows UK law and Safer Food Better Business, CookSafe and Safe Catering, with the temperatures used in each part of the UK. The Irish version follows Irish law, FSAI guidance and the Safe Catering pack, with Irish temperatures. You choose your country when you start.
- What certificate do I get?
- A PDF certificate of completion as soon as you pass the 20-question final test (14 correct answers), with your score, the topics covered and a QR code an employer or inspector can scan to check it online. It is a certificate of training, not a regulated qualification.
- How long does it take?
- About 1 to 1.5 hours, in 4 short lessons with a quiz each. You can stop and carry on at any time, on a phone or a computer.
- How much does it cost?
- £12 per person in the UK (£10 + VAT) or €25 in Ireland, VAT included. Businesses can add it to any Level 2 or Level 3 team pack for £6 + VAT (UK) or €12 + VAT (Ireland) per learner.