Who is this course for?

This course is aimed at those who handle food products, including kitchen staff, food service workers, and anyone involved in food preparation.

What will I learn regarding food safety?

Participants will learn the principles of HACCP (Hazard Analysis and Critical Control Points) and the importance of maintaining food safety standards.

How is the course structured?

The Level 2 HACCP course is structured around interactive sessions that cover theoretical knowledge and practical applications relevant to food safety.

Is prior knowledge required to attend this course?

No prior knowledge is necessary, as the course is designed for beginners, focusing on essential concepts of food safety.

What certification will I receive?

Upon completion of the course, participants will receive a Level 2 HACCP certification from Highfield.

How long is the training session?

The training session lasts for one day, making it an efficient choice for busy professionals in the food industry.

Are there any assessments during the course?

Yes, participants will undergo a short assessment at the end of the course to ensure understanding of HACCP principles.

£160

per person

Level 2 HACCP training in Boroughbridge, North Yorkshire

beginner

Highfield

Level 2 HACCP

1 day1–12 participantsCertificate included

Course Overview

Building a Foundation for Food Safety ExcellenceEnsuring food safety is far more than a best practice; it is a fundamental legal requirement for any business involved in food preparation, handling, or production. Delivered at our dedicated training centre in Boroughbridge, North Yorkshire, our one-d...

What You'll Learn

Define common HACCP terms and concepts used in food safety

State the seven principles of a HACCP-based system

Recognise the importance of a systematic approach to food safety management

Identify biological, chemical, physical and allergenic food safety hazards

Outline common prerequisite programmes required before HACCP implementation

Identify Critical Control Points (CCPs) within a food process

Establish critical limits and monitoring procedures for identified CCPs

Recognise the role of the food handler in maintaining a HACCP system

Explain the importance of corrective actions when a critical limit is breached

Describe the requirements for HACCP documentation and record keeping

Student Reviews

Why students choose us

Training that's worth every minute — and every penny

Certified & Accredited

Highfield, NUCO and IOSH options, depending on course

Small Group Sizes

Max 12 per class — real attention, real learning

Friendly Instructors

Experts who make training enjoyable

17+ Years Experience

Trusted by 20,000+ Yorkshire professionals

"I thoughly enjoyed the course and came away having learnt a great deal. It was very informative, the trainer was excellent in his delivery, kept it interesting and lively and was very patient when I hadn't quite grasped something. Excellent value for money. I am delighted to hear that I have passed."

Joanna Rhodes

5.0

1 reviews

Questions & Answers

No questions yet — be the first to ask!

Need Group Training?

We offer on-site training for groups of 6 or more. Contact us for special pricing and customised programmes.

Upcoming Dates

2 available

Mon

Oct

09:30 – 16:30

ClassroomFull

Mon

Dec

09:30 – 16:30

Classroom12 spaces

£160.00

per person

ex VAT

5.0· 1 review

Select Date

Classroom

Number of Participants

Maximum 12 places available

Subtotal (ex VAT):£160.00

VAT (20%):£32.00

Total inc. VAT:£192.00

Official certification included

Course materials provided

Refreshments included

Free cancellation up to 14 days before

Questions? Call 01423 396780 Training 6+ staff? Get a group quote →

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Level 2 HACCP

Course Overview

What You'll Learn

Student Reviews

Training that's worth every minute — and every penny

Questions & Answers

Need Group Training?

Upcoming Dates

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