This level 2 HACCP catering course explains how to design, implement and maintain a Hazard Analysis and Critical Control Point system in a food production or service setting. It breaks down HACCP into clear, practical steps that help you meet legal food safety requirements, support due diligence and protect your customers. The training provides a solid introduction to HACCP in catering, helping learners understand how safe systems of work reduce risk and support strong hygiene standards.
Suitable for chefs, kitchen managers, supervisors and catering staff, this HACCP catering course builds confidence in identifying hazards, monitoring processes and maintaining effective controls across busy catering environments. The course follows the nationally recognised Level 2 syllabus and is accredited by CPD UK.
Course Level: 2 / Intermediate Reference: AHACCPC2C25 Accreditations: Qualifi, CPD Certificate: Instant PDF download
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What you'll learn
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The legal requirements for HACCP in catering
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How hazards occur in food production and service
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How to identify critical control points and set safe limits
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How to monitor and verify food safety controls
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How to apply corrective actions when controls fail
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How to keep records that demonstrate due diligence
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How HACCP supports safer, more compliant kitchens
Who should take this course
This Level 2 HACCP course is suitable for anyone creating, implementing or working with food safety management systems, including:
- Chefs and kitchen assistants
- Catering managers and supervisors
- Food handlers in restaurants, cafés and mobile units
- Hospitality teams working with food
- School, care or contract catering staff
Course overview
Learners explore the foundations of HACCP, the legal responsibilities that apply in catering and the steps required to build a safe, structured and evidence-based food safety management system. The course explains how HACCP integrates with everyday kitchen operations and how staff can contribute to monitoring, documentation and continuous improvement.
An introduction to HACCP and the legal requirements that make it essential for catering businesses. The chapter explains how HACCP supports due diligence, influences hygiene ratings and protects customer health. Learners develop an understanding of why structured hazard control is vital in professional kitchen environments and how HACCP fits within UK food safety law.
Before HACCP can be effective, certain foundations must be in place. This chapter explores those prerequisites, including approved suppliers, safe storage, equipment suitability, premises standards, cleaning and pest control. Learners gain an understanding of how these fundamentals support a strong HACCP-based system and reduce risks before food production even begins.
This chapter provides a clear walkthrough of the HACCP principles and how they apply in catering. Flowcharts are used to identify hazards at each stage of production, helping learners understand where controls are needed. The chapter covers the structure of HACCP plans and the importance of establishing controls, limits and monitoring systems.
A detailed look at how suppliers, deliveries and storage practices form essential control points in a HACCP-based system. Learners explore how to check supplier standards, manage deliveries safely and apply effective storage procedures. The chapter also introduces simple documentation methods and downloadable templates that support consistency and compliance.
Food preparation carries high risk in catering settings, and this chpater explains how to apply HACCP principles during preparation. Learners explore safe temperature control, cross-contamination prevention, monitoring processes, staff training needs and verification methods. The chapter emphasises consistency and accountability across all preparation tasks.
Effective cleaning is essential for controlling hazards in catering environments. This chapter covers cleaning schedules, selecting appropriate chemicals, preventing cross-contamination and the role cleaning plays as a critical control point. Learners understand how to maintain high standards and record their activity to support due diligence and hygiene inspections.
Over 50 forms and guides to help you produce your own food safety management system based on HACCP.
Do I have to do any other courses first?
There are no entry requirements for this course, although having a good understanding of food safety principles is important, so studying a Level 2 Food Safety course first may be helpful if you haven’t already done so.
Course features
Try our sample chapter - Introduction to HACCP
Frequently asked questions
You have 30 days from registration to complete your Level 2 HACCP training. Business customers purchasing multiple licences have 12 months to assign them, and each learner then has a 30-day window to complete the course.
The level 2 HACCP catering course takes approximately two to four hours to complete. Some learners may progress more quickly depending on their experience with food safety systems.
You’ll have unlimited free retakes. The test includes multiple-choice questions to check your understanding of HACCP principles. If you don’t pass, you’ll receive guidance on which topics to review before resitting the exam.
Yes. The HACCP for catering course is written in line with current UK and EU food safety regulations and approved by Environmental Health Officers as meeting legal training requirements.
Yes. The course is fully compatible with mobile, tablet and desktop devices, allowing you to learn wherever suits you best.
Yes. You’ll be able to download your digital certificate instantly once you’ve passed the final assessment.
No previous training is required. This HACCP in catering course is suitable for both beginners and experienced staff responsible for food safety systems. However, a good grounding in general food safety will be an advantage to learners.
Yes. The content fully complies with current UK and EU food hygiene legislation, giving you confidence that your training meets audit and inspection standards.
Yes. You can purchase multiple course codes for your staff, valid for one year from the date of purchase. Bulk discounts are available for group orders, with pricing based on the number of learners registered.
Our awarding bodies
Quality assurance is an important part of Safer Food Group training. We use external experts to review and accredit our courses for academic rigour, fit for purpose, accuracy and currency. This means that you can trust The Safer Food Group to deliver high quality, effective training.
SFG courses are endorsed by Qualifi, an Ofqual registered academic awarding body. Qualifi's focus is qualifications that meet the demands of employers and learners both vocationally and academically.
All SFG courses carry CPD credits. This means that CPD UK has verified SFG training is of suitable quality and content to count towards Continued Professional Development.
