Introduction to HACCP Level 2

Course Overview

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety. Rather than being a reactive system, HACCP is pro-active.

About This Course

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety. Rather than being a reactive system, HACCP is pro-active.

The focus is on prevention of hazards rather than relying mainly on end-product testing. This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It'll show you how to determine control points and how to avoid cross-contamination in the food chain.

It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached. Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.

Using this course in Ireland's hospitality sector

This online course can support Irish hospitality, catering, food-service, retail food and licensed-premises teams. It is useful for induction, refresher learning, documented training records or structured awareness before local instruction.

The course should be matched to the workplace, food operation, customer-facing role, local procedures, supervision arrangements and any practical checks required.

For food, allergen, HACCP and licensed-premises topics, employers should connect the learning to their own food safety management system, allergen controls, hygiene records and service standards.

Phoenix STS presents this online course with the course information PDF and sample certificate available on this page, so employers can review the content and completion evidence before assigning it.

For food safety and allergen topics, the course should be linked to the business's own HACCP-based controls, supplier information, menu management, cleaning routines and record keeping.

Course information PDF

View or download the course information PDF before enrolling. It summarises the course content, expected duration and assessment information.

Sample certificate

View or download a sample certificate for this online course. The final certificate is issued through the online course platform after the learner successfully completes the course and assessment.

Frequently asked questions

Who is the Introduction to HACCP Level 2 course suitable for?

It is suitable for learners whose role, induction plan or refresher training matrix includes this topic. Employers should decide suitability by looking at the learner's duties, workplace risks and any practical competence needed.

Can this online course stand on its own?

It can provide useful awareness and completion evidence, but it should be supported by local procedures, supervision, practical instruction or competency checks where the topic or role requires them.

What evidence is available before enrolment?

The course information PDF and sample certificate on this page allow managers to review the content and expected completion evidence before assigning it to a learner.

Related online course categories

Continue browsing related Phoenix STS online training categories. These internal links help learners find the most relevant course route for their role or sector.