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HACCP Level 2 Training

Last Update October 7, 2025

4.3 /5

(16)

37 already enrolled

$79.00

Level Intermediate
Duration 2 Hours
Lectures 20
Language English
Access 1 Year

Material Includes

Course overview

HACCP is an important food safety system used to identify, assess, and control hazards before they cause harm. Weak risk assessment, poor monitoring, ineffective controls, and incomplete records can increase the risk of contamination, foodborne illness, compliance failures, and operational disruption in Canadian food workplaces.

The HACCP Level 2 Training course explains food safety risk and prevention, Canadian compliance expectations, control system development, hazard analysis, critical control points, monitoring, verification, and system performance. Learners will explore how structured controls support safer and more consistent food operations.

By the end of this course, participants will be able to identify food safety hazards, support HACCP controls, monitor critical points, verify system effectiveness, and contribute to preventive food safety practices. Certification is provided upon successful completion of the course.

Key topics included

Food Safety Hazards, Risk Assessment, and Prevention
Canadian Food Safety Compliance Responsibilities
Building Effective Food Safety Control Systems
Hazard Analysis and Critical Control Point Identification
Monitoring, Corrective Actions, and Record-Keeping
Verification and HACCP System Performance

Entry requirements

There are no formal academic prerequisites for this course. It is open to individuals who prepare, handle, supervise, or manage food in workplace settings. Basic English reading and comprehension skills are recommended, along with a willingness to follow food safety procedures, maintain accurate records, and apply preventive controls consistently.

Who is this course for

This course is designed for food handlers, kitchen staff, chefs, supervisors, team leaders, catering employees, food production workers, quality assurance staff, and food business owners. It is also suitable for individuals responsible for food safety plans, hazard monitoring, critical controls, compliance, record-keeping, or HACCP implementation.

Certification

Curriculum

20 2 Hours

Food Safety Risk and Prevention
Module 1 Quiz

Canadian Food Safety Compliance
Module 2 Quiz

Building Effective Control Systems
Module 3 Quiz

Hazard Analysis and Critical Control
Module 4 Quiz

Verification and System Performance
Module 5 Quiz

HACCP Level 2 Training Final Exam

Frequently Asked Questions

The course is open to food handlers, chefs, kitchen employees, supervisors, production workers, quality assurance staff, managers, and food business owners. No previous HACCP qualification or formal academic background is required.

You will learn how to identify food safety hazards, assess risks, establish control systems, recognize critical control points, monitor food safety procedures, maintain records, apply corrective actions, and verify HACCP system performance.

HACCP training helps food workers prevent hazards rather than respond only after a problem occurs. It supports safer food production, consistent controls, stronger compliance, accurate documentation, and reduced risk of contamination and foodborne illness.

Yes. The course develops practical skills in hazard analysis, preventive control, critical point monitoring, record-keeping, corrective action, and verification. These skills support more reliable food safety systems and better daily decision-making.

Yes. Certification is provided upon successful completion of the course and any required assessments. The certificate demonstrates your understanding of HACCP principles, food safety risk, critical controls, monitoring, verification, compliance, and practical preventive responsibilities.