HACCP Training – Level 2 – Online Training Academy

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HACCP Training – Level 2

★ ★ ★ ★ ★

4.8

(118 Reviews)

users 109 Students

HACCP Training – Level 2 introduces learners to the principles of Hazard Analysis and Critical Control Points (HACCP) and its role in maintaining food safety standards. This course is designed for individuals working in or entering Canada’s food industry, including catering, hospitality, food production, and food service environments. Learners explore food contamination risks, hygiene practices, safe food handling procedures, and …

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Curriculum

Learners explore food contamination risks, hygiene practices, safe food handling procedures, and the structured approach used to identify and control hazards. The course also covers the 12 steps of HACCP, including hazard analysis, critical control points, monitoring, and documentation.

Through flexible online study, learners can complete their training at their own pace while gaining a recognised certification for career development. With accessible learning materials and learner support, this course helps strengthen food safety knowledge for workplace application. Begin your HACCP learning journey and build confidence in food safety practices.

Key Features

Learning Outcomes

This course helps learners understand HACCP principles and develop awareness of food safety procedures used across different food-related workplaces.

Gain understanding of HACCP principles and food safety management systems
Understand food contamination risks and prevention methods
Learn how to apply hygiene and safe food handling procedures
Develop skills in identifying hazards and controlling food safety risks
Build knowledge of HACCP planning, monitoring, and documentation
Recognise the importance of maintaining safe food operations

Sneak Peek

Who Should Take This Course

This course is suitable for individuals who want to develop food safety knowledge and understand HACCP practices within Canadian food industry settings.

Beginners starting careers in food service or hospitality
Food handlers seeking additional safety knowledge
Restaurant and catering employees
Supervisors managing food preparation areas
Individuals changing careers into food-related roles
Anyone interested in Canadian food safety practices

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Why Take This Course

Learning HACCP principles can help individuals understand how food safety systems support quality control and consumer protection.

Develop knowledge of internationally recognised food safety principles
Understand HACCP procedures used in food-related workplaces
Study through a flexible online learning format
Improve awareness of contamination prevention methods
Support career development in food service industries
Gain certification for workplace and professional development purposes

Job Opportunities & Salary (CAD)

HACCP knowledge can support roles across food service, hospitality, manufacturing, and quality assurance environments. Salaries may vary depending on experience, location, employer, and industry.

Food Safety Coordinator – CAD $55,000 – $80,000 per year
Quality Assurance Technician – CAD $50,000 – $75,000 per year
Food Safety Inspector – CAD $60,000 – $90,000 per year
Restaurant Supervisor – CAD $45,000 – $65,000 per year
Food Production Supervisor – CAD $55,000 – $85,000 per year

Entry Requirements

This course is designed for learners with an interest in food safety and does not require previous HACCP experience.

No formal food safety qualification required
Basic English reading and communication skills
Basic computer skills for online learning
Interest in food safety and hygiene practices
Access to a computer or internet-enabled device
Suitable for beginners and food industry learners in Canada

Accreditation

All of our courses, including this HACCP Training – Level 2, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.

CPD Accredited

All of our courses are accredited by the CPD Quality Standards as conforming to universally accepted Continuing Professional Development (CPD) guidelines.

QLS Endorsed

The Quality Licence Scheme (QLS) is a trusted endorsement framework that certifies high-quality, non-regulated training programmes across various sectors.

Association of Healthcare Trainers

The Association of Healthcare Trainers (AoHT) promotes high-quality healthcare training, supporting providers to deliver relevant, industry-aligned education and improve professional standards.

Course Curriculum

The detailed curriculum outline of our HACCP Training – Level 2 as follows:

Module 1: What Is HACCP?

This module introduces the purpose of HACCP and explains how food safety management systems help control risks throughout the food supply chain. Learners explore contamination types, food safety regulations, regulatory responsibilities, and the importance of HACCP in daily operations.

Module 2: Personal Hygiene and Food Handling

Learners examine essential hygiene and food handling practices that help maintain safe food environments. This module covers cleaning procedures, sanitation, pest control, food storage, equipment maintenance, and staff health responsibilities.

Module 3: The 12 Steps of HACCP Part 1

This module guides learners through the first stages of developing a HACCP plan. It covers forming a HACCP team, understanding products, identifying intended use, creating process flow diagrams, confirming procedures, and analysing potential hazards.

Module 4: The 12 Steps of HACCP Part 2

The final module focuses on completing the HACCP planning process and maintaining effective control systems. Learners explore critical control points, monitoring methods, corrective actions, verification procedures, and accurate record-keeping practices.

FAQs

Who should take HACCP Training in Canada?

This course is suitable for food handlers, restaurant employees, catering staff, hospitality workers, supervisors, and anyone interested in understanding food safety practices in Canada.

What will I learn in a HACCP Level 2 course?

Learners will study food contamination, personal hygiene, safe food handling, HACCP principles, critical control points, monitoring procedures, corrective actions, and record-keeping.

Is HACCP certification required to work in the food industry in Canada?

Food safety requirements vary by province, workplace, and job role. Many food businesses provide HACCP and food safety training to support safe operations and compliance.

Can beginners take HACCP Training Level 2?

Yes, this course is suitable for beginners. No previous HACCP experience is required, making it a suitable option for individuals starting in food-related roles.

How long does it take to complete HACCP Training online?

The completion time depends on the learner’s pace. Since the course is self-paced, learners can study the materials according to their own schedule.

Does HACCP Training Level 2 provide a certificate?

Yes, learners receive a certificate after successfully completing the course, which can demonstrate their knowledge of HACCP principles and commitment to food safety learning.

Excellent

 4.8/5

4.8 Average - 118 Reviews

★ Reviews

This HACCP Training course was easy to follow and helped me understand the importance of food safety systems in daily operations. The lessons on contamination, hygiene practices, and HACCP principles were explained clearly and were useful for my workplace responsibilities.

I found this course very informative and well organised. It provided a strong understanding of food handling procedures, hazard control, and HACCP documentation. The online format allowed me to complete the training at a convenient pace.

Introduction
	1. Introduction	00:01:00
Module 1: What Is HACCP?
	1.1.1 The Food Supply Chain Lifecycle	00:01:00
	1.1.2. Key Food Safety Regulations	00:01:00
	1.1.3. Common Types of Contamination	00:01:00
	1.1.4. Importance of HACCP in Daily Operations	00:01:00
	1.1.5. Roles of Regulatory Bodies	00:01:00
Reading Materials
	What Is HACCP?	00:00:00
Module 2: Personal Hygiene and Food Handling
	2.1 Personal Hygiene and Food Handling	00:01:00
	2.1.1 Cleaning and Sanitation Procedures	00:01:00
	2.1.2 Waste and Pest Management	00:01:00
	2.1.3. Food Storage and Labelling Standards	00:01:00
	2.1.4. Equipment and Surface Maintenance	00:01:00
	2.1.5. Staff Health and Reporting Procedures	00:01:00
Reading Materials
	Personal Hygiene and Food Handling	00:00:00
Module 3: The 12 Steps of HACCP – Part 1
	3.1. The 12 Steps of HACCP Part 1	00:06:00
	3.1.2 Describe the Product	00:01:00
	3.1.3 Identify Intended Use	00:01:00
	3.1.4 Construct Flow Diagram	00:04:00
	3.1.5. On-Site Confirmation of Flow Diagram	00:01:00
	3.1.6. Conduct Hazard Analysis	00:01:00
Reading Materials
	The 12 Steps of HACCP – Part 1	00:00:00
Module 4: The 12 Steps of HACCP – Part 2
	4.1 The 12 Steps of HACCP – Part 2	00:01:00
	4.1.1. Determine Critical Control Points (CCPs)	00:01:00
	4.1.2. Establish Critical Limits for Each CCP	00:01:00
	4.1.3. Establish Monitoring Procedures	00:01:00
	4.1.4 Establish Corrective Actions	00:01:00
	4.1.5. Establish Verification Procedures	00:01:00
	4.1.6 Establish Documentation and Record-Keeping	00:01:00
Reading Materials
	The 12 Steps of HACCP – Part 2	00:00:00
Conclusion
	Conclusion	00:01:00