About this course
About this course
Level 2 HACCP and Food Safety is the recognised foundation qualification for production operators, warehouse staff and front-line team members handling food product. The programme covers the fundamentals of food safety, personal hygiene, contamination control and HACCP awareness at the depth appropriate for operational roles.
Who should attend
The course is designed for production operators, warehouse team members, cleaning staff, despatch operators and any front-line role with direct contact with food product. It is equally suitable for new starters during induction and for experienced staff who have never formally held a Level 2 qualification. Supervisors, team leaders and technical staff typically progress beyond this level to the Level 3 programme for their own development.
What the programme covers
Content covers the principal food safety hazards including microbiological contamination, chemical contamination, physical contamination and allergenic hazards. Sessions cover personal hygiene standards, hand-washing technique, workwear and jewellery rules, reporting of illness and injury, pest control awareness, temperature control basics, cleaning awareness, allergen awareness, food safety culture and HACCP as a framework. The programme explains why each requirement exists and what the consequences of non-compliance look like in real product recall and customer complaint scenarios, building genuine understanding rather than rule memorisation.
Assessment and certification
Delegates complete a written examination at the end of the course. A pass earns a Level 2 certificate in HACCP and Food Safety, recognised across food manufacturing, retail, catering and logistics as formal evidence of foundation-level food safety competence.
Course format and delivery
The programme runs as a live virtual classroom session, accessible to production operators and support staff across distributed teams. Delivery combines teaching with worked examples, small-group discussion and question-and-answer time, designed to engage delegates with a wide range of prior experience.
Why this matters
Level 2 HACCP and Food Safety is now a baseline requirement across most food manufacturing, retail and catering environments, and typically a precondition of employment for front-line roles. Delegates who complete the qualification contribute more effectively to site hygiene, handle day-to-day food safety decisions with greater confidence and support the wider technical function by reducing the volume of basic queries escalated to supervisors and technical teams. The qualification is also a natural step towards the Level 3 qualification for staff moving into supervisory roles, and for staff working to BRCGS certified sites the Food Safety Issue 9 Sites Training provides valuable wider context.
Browse the full STC courses and training range or see the wider food safety training catalogue for related programmes.
