HACCP Training for Catering & Retail Level 2

Name: HACCP Training for Catering & Retail Level 2
Price: 20 GBP
Rating: 4.9 (18 reviews)

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Curriculum

Food safety is an essential part of the catering and retail industry, helping businesses maintain high hygiene standards while protecting customers from food-related hazards. The UK Food Standards Agency reported an average of 2,133 food safety incidents every year between 2019/20 and 2023/24 across England, Wales, and Northern Ireland. This HACCP Training for Catering & Retail Level 2 course provides learners with a strong understanding of Hazard Analysis and Critical Control Point (HACCP) principles and how they are applied within food handling environments across the UK.

The course introduces the key concepts of food safety management, including hazard identification, contamination prevention, hygiene standards, and legal responsibilities. Learners will develop the knowledge required to recognise food safety risks and implement effective control measures within catering, hospitality, food retail, and food preparation settings.

Designed for both beginners and existing food handlers, this course supports individuals looking to improve their understanding of HACCP systems and workplace food safety procedures. The training offers practical insights into maintaining compliance, reducing contamination risks, and supporting safer food operations.

Sneak Peek

Learning Outcomes

Understand the fundamentals and principles of HACCP
Identify common food safety hazards in catering and retail settings
Recognise microbial, physical, chemical, and allergen risks
Understand UK food safety legal requirements
Apply effective cross-contamination prevention methods
Maintain hygiene standards for premises, staff, and equipment
Understand temperature control and food storage procedures
Learn how to implement and monitor HACCP systems

Certification

Digital certificate available instantly upon completion
Printed hard copy certificate available for delivery for an additional £5.99 shipping charge
Certificates can be added to CVs and professional profiles
Learners may refresh their knowledge periodically to remain updated with food safety practices

Accreditation

This course is CPD accredited and designed to support continuous professional development in food safety and HACCP awareness. A QLS-endorsed certificate option is also available.

Who is this Course For

Food handlers working in catering or retail environments
Restaurant, café, and takeaway staff
Hospitality and food service employees
Retail food workers and supermarket staff
Kitchen assistants and food preparation staff
Professionals looking to refresh their food hygiene understanding

Career Path / Opportunities

Food Handler
Catering Assistant
Kitchen Assistant
Food Retail Assistant
Hospitality Staff Member
Café or Restaurant Team Member
Food Production Operative
Hygiene and Safety Support Staff

Career Progression Routes

Begin in entry-level food handling or catering roles
Progress into senior kitchen or supervisory positions
Advance towards food safety coordination or management support roles
Further food safety and hospitality training may support wider career development opportunities

Practical Details

Fully online course
Self-paced learning format
Accessible 24/7
Compatible with computers, tablets, and smartphones
No formal entry requirements
Easy online enrolment process
Lifetime access to learning materials

Course Curriculum

The detailed curriculum outline of our Fire Warden Training in Education – Level 3 is as follows:

Module 01: Fundamentals of HACCP

Learn the core principles of HACCP and understand its role in maintaining food safety standards within catering and retail environments. This module explores the purpose, benefits, legal requirements, and responsibilities associated with HACCP systems.

Module 02: Hazards and Risk Identification

Gain knowledge of different food safety hazards and learn how to identify risks that may affect food quality and consumer safety. The module also explains allergen management and contamination control strategies.

Module 03: Prerequisite and Control Measures

Understand the essential hygiene and operational procedures required to support food safety systems. This module focuses on workplace cleanliness, staff hygiene, sanitation, waste handling, and storage control.

Module 04: Implementing a HACCP System

Develop an understanding of how HACCP systems are introduced and maintained within food businesses. Learn about hazard analysis, critical control points, monitoring processes, verification procedures, and record-keeping practices.

FAQs

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Point. It is a food safety management system designed to identify, prevent, and control food safety hazards.

Is the course completed online?

Yes, the course is fully online and can be completed at the learner’s own pace.

Will I receive a certificate after completion?

Yes, learners receive a digital certificate upon successful completion. A printed certificate option is also available.

Who should complete HACCP training?

HACCP training is beneficial for anyone involved in food preparation, catering, hospitality, retail food handling, or food production environments.

How long do I have access to the course?

Learners receive lifetime access to the course materials after enrolment.

Course Curriculum

Introduction
	Introduction	00:01:00
Fundamentals of HACCP
	1.1 Fundamentals of HACCP	00:02:00
	1.1.1 Purpose and Benefits of HACCP	00:01:00
	1.1.2 Legal Requirements in the UK	00:02:00
	1.1.3 Core Terminology and Definitions	00:02:00
	1.1.4 Roles and Responsibilities in Food Safety	00:02:00
Reading Materials
	1.1 Fundamentals of HACCP	00:02:00
Hazards and Risk Identification
	2.1 Hazards and Risk Identification	00:01:00
	2.1.1 Microbial Hazards and Common Sources	00:02:00
	2.1.2 Physical and Chemical Hazards	00:01:00
	2.1.4 Cross-Contamination and Control Strategies	00:02:00
Reading Materials
	2.1 Hazards and Risk Identification	00:01:00
Prerequisite and Control Measures
	3.1 Prerequisite and Control Measures	00:01:00
	3.1.2 Personal Hygiene and Staff Training	00:02:00
	3.1.3 Cleaning, Sanitation, and Waste Management	00:02:00
Reading Materials
	3.1 Prerequisite and Control Measures	00:01:00
Implementing a HACCP System
	4.1 Implementing a HACCP System	00:02:00
	4.1.1 Preliminary Steps to HACCP	00:02:00
	4.1.3 Monitoring, Verification, and Record-Keeping	00:01:00
Reading Materials
	4.1 Implementing a HACCP System	00:02:00
Conclusion
	Conclusion	00:01:00