HACCP Level 2 – E-Learning Course

Module 1: Introduction to Food Safety
• Importance of food hygiene
• Food safety responsibilities
• Foodborne illness
• Consequences of poor food handling
• Food safety culture
• Introduction to food safety legislation

Module 2: Food Safety Hazards
• Biological hazards
• Chemical hazards
• Physical hazards
• Allergen hazards
• High-risk foods
• Sources of contamination
• Cross-contamination risks

Module 3: Food Poisoning and Bacterial Growth
• Causes of food poisoning
• Common foodborne bacteria
• Conditions affecting bacterial growth
• Food poisoning symptoms
• Prevention of foodborne illness

Module 4: Personal Hygiene
• Personal cleanliness
• Handwashing techniques
• Protective clothing
• Illness reporting
• Cuts and wounds
• Jewellery and personal items
• Fitness to work

Module 5: Cross-Contamination
• Direct and indirect contamination
• Raw and ready-to-eat food separation
• Colour-coded equipment
• Safe food preparation
• Preventing allergen cross-contact

Module 6: Temperature Control
• Temperature danger zone
• Safe cooking and reheating
• Chilling and refrigeration
• Frozen food storage
• Hot holding
• Cooling food safely
• Temperature monitoring
• Corrective actions

Module 7: Food Storage and Stock Control
• Receiving food deliveries
• Safe storage requirements
• Dry, chilled and frozen storage
• FIFO stock rotation
• Food labelling and date coding
• Shelf-life management
• Safe food handling during storage

Module 8: Cleaning and Disinfection
• Cleaning versus disinfection
• Cleaning schedules
• Cleaning chemicals
• Chemical safety
• Cleaning equipment
• Food contact surface hygiene
• Waste management

Module 9: Pest Control
• Common food premises pests
• Identifying pest activity
• Prevention measures
• Reporting procedures
• Maintaining hygienic premises

Module 10: Food Allergen Management
• Food allergy and intolerance
• The 14 regulated allergens
• Allergen identification
• Food labelling and allergen information
• Preventing cross-contact
• Safe food preparation
• Customer communication

Module 11: HACCP Principles
• What is HACCP?
• Importance of HACCP systems
• The seven principles of HACCP
• Food safety hazards
• Critical Control Points
• Monitoring procedures
• Corrective actions
• Verification and record keeping

Module 12: Good Food Safety Practices
• Daily food safety checks
• Safe food preparation and service
• Following workplace procedures
• Reporting food safety concerns
• Maintaining food hygiene standards
• Continuous improvement

• Food handlers.
• Catering staff.
• Kitchen assistants.
• Chefs.
• Hospitality employees.
• Food production operatives.
• Retail food employees.
• Restaurant and café staff.
• Healthcare catering personnel.
• Individuals involved in food preparation, storage and service.

Public Health Protection
Poor food hygiene practices can result in foodborne illness and serious health consequences for consumers.

Legal Responsibility
Food businesses have legal obligations to ensure food is handled safely and hygienically.

Compliance
Training supports organisational obligations under food safety legislation.

Risk Reduction
Effective food safety practices reduce contamination risks and improve food quality standards.

Consumer Confidence
Maintaining food safety standards protects business reputation and customer trust.

Upon completion of this course, participants will be able to:

• Understand the importance of food safety in the workplace
• Identify common food safety hazards
• Recognise sources of contamination
• Apply safe food handling procedures
• Maintain effective personal hygiene standards
• Understand HACCP principles and their application
• Support workplace food safety systems
• Contribute to regulatory compliance and consumer protection

Self-paced online learning
• Interactive e-learning modules
• Knowledge checks throughout
• Multiple-choice final assessment

Delivery Method:
• Online E-Learning

Failure Handling:
If unsuccessful, learners may:
• Review course modules
• Retake the assessment (up to 3 attempts)

• Food Safety Act 1990, as applicable.
• Applicable UK Food Hygiene Regulations.
• Food Information Regulations and relevant allergen requirements.
• Food Standards Agency guidance.
• HACCP-based food safety management guidance.

Samson Training delivers professional food safety training focused on practical workplace application and organisational responsibility.

Our approach emphasises:

• Food safety awareness
• HACCP understanding
• Practical contamination prevention
• Workplace compliance
• Real-world food handling scenarios
• Consistent professional delivery

We position food safety as an essential organisational responsibility that protects consumers, supports compliance, and strengthens operational standards.

Who should complete HACCP Level 2 training?
Anyone involved in food preparation, handling, storage, production, or service should complete HACCP Level 2 training.

What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to identifying, assessing, and controlling food safety hazards.

Is this course suitable for catering and hospitality staff?
Yes. The course is suitable for restaurants, cafés, hotels, catering companies, retail food businesses, and food production environments.

Can this course be completed remotely?
Yes. The course is delivered entirely online and can be completed from any location.