HACCP Level
2

Apply HACCP principles to routine monitoring, corrective action and food-safety records.

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Chef Trevor and a colleague review a food safety control sheet beside a probe thermometer in Mason’s Riverside kitchen.

A BETTER WORKPLACE CONVERSATION

Clear learning. Practical workplace action.

About this course family

An operational introduction to hazard analysis and critical control for food handlers who work within an established food safety management system. It covers biological, chemical, physical and allergen hazards; control measures; critical limits; monitoring; corrective action; verification awareness and accurate records, while keeping responsibility within the learner’s role.

Scope

Apply HACCP principles to routine monitoring, corrective action and food-safety records.

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Contact Workforce Compliance to discuss the appropriate version for your setting, role and jurisdiction.

English · Welsh · Others

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One learner or a whole workforce.

BUYING FOR YOURSELF

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Purchase the version matching your role and jurisdiction, then access it through the WC learning platform.

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BUYING FOR A TEAM OR ORGANISATION

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Assign by role, location and responsibility; add policies, practical evidence, management sign-off, renewals and reporting.

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A skilled worker shown in the wrong workplace context

The right training for the role

Qualified. Compliant. Completely out of place.

The same core requirement—made relevant to your people, their risks and the setting in which they work.

For teams and organisations

Course completion is only part of the evidence.

WC can connect learning with organisational policies, local plans, practical evidence, management sign-off, renewal controls and workforce reporting.

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HACCP Level2