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HACCP · Level 2

HACCP Level 2 online
food safety course

The 25 additional skills the FSAI expects once a food handler is established in the role — HACCP principles included. About 80 minutes, and if your Environmental Health Officer or your employer doesn't accept it, you get your money back.

Enrol now — €35 Train my team

Instant access — start right now · Certificate issued the moment you pass · Money-back guarantee

  • Instant QR-verified certificate
  • CPD accredited — 2 credits
  • Mapped to FSAI guidance
  • Free assessment retakes
  • €35One-off payment
  • 100%Online · instant access
  • ~80Minutes
  • InstantCertificate
  • CPD2 credits
  • 3 yearsCertificate valid
Mapped to FSAI Guidelines Food Safety Authority
Accepted by your EHO Or your money back
Accepted by your employer Or your money back
Written by a Specialist Trainer In hospitality since 1984
Your certificate

The certificate is the point — so we guarantee it.

The moment you pass, this is issued in your name — carrying a unique ID and a QR code any employer or inspector can check in seconds.

Food Safe Ireland CPD-Accredited Certificate

This certificate is awarded to

Sinéad Ní Mhaoldomhnaigh

for successfully completing

HACCP Food Safety Training — Level 2

This certificate confirms the successful completion of HACCP Food Safety Training — Level 2 with Food Safe Ireland — issued in the learner's name, carrying a unique ID, and verifiable by any employer or inspector in seconds.

Adam KearnsManaging Director
Verifiable
Scan to verifyfoodsafeireland.ie/verify
Certificate IDFSI-8K3D-2Q7X-M4PA
Date of Issue14 May 2026
Valid Until14 May 2029
2CPD CreditsActivity 1015946
Train · Verify · Stay Compliant
Accepted by your employer — or your money back If your employer doesn't accept your certificate within 60 days of issue, we'll refund you in full. Terms and conditions apply.
Accepted by your EHO — or your money back If an Environmental Health Officer doesn't accept your certificate within 180 days of issue, we'll refund you in full. Terms and conditions apply.

Anyone can check a Food Safe certificate — scan the QR, or verify it any time at foodsafeireland.ie/verify.

FSAI Guidelines

Built for established food handlers.

The FSAI's guide sets out 25 additional food safety skills for staff who've completed induction training and are working independently — expected within 3–6 months in higher-risk kitchens, 6–12 in lower-risk settings. This course covers all 25, including implementing HACCP-based procedures. It assumes you already hold Level 1.

Most teams need more than one course. Get every course your team needs on one plan. See All Access plans →
Worth knowing

No Level 1? Take both together.

Level 2 assumes the induction skills are already in place. If you don't hold a current Level 1 — or you're not sure your old training still counts — the combined course covers both levels for €10 more than Level 2 alone.

HACCP Level 2
€35
This course · ~80 minutes
  • All 25 Level 2 additional skills
  • The seven principles of HACCP
  • CPD accredited — 2 credits
  • QR-verified certificate · valid 3 years
Enrol — €35
No Level 1 yet? Both for €45HACCP Level 1 & 2
€45both levels
~120 minutes · one sitting
  • Level 1 induction skills included
  • All 25 Level 2 additional skills
  • Food Safety Record Pack — 14 documents
  • CPD accredited — 4 credits
  • No gap for an inspector to query
Explore Level 1 & 2
Inside the course

HACCP Level 2: what you'll actually learn.

Around 80 minutes

Short video modules with knowledge checks along the way. Start on a laptop, finish on your phone — progress follows you.

Multiple-choice assessment

A 70% pass mark is required. If you don't pass first time, retakes are free — there's no extra charge and no catch.

Certificate valid 3 years

Issued instantly with a unique ID and QR code. Your employer or inspector can verify it in seconds.

01Introduction & instructions
02Level 1 refresher
03Level 2 — Hazards & controls
04Level 2 — Food safety operations
05Level 2 — Customer protection & compliance
06Level 2 — Monitoring & verification
07Level 2 exam

By the end, you'll be able to

  • Identify the food safety hazards that show up in a real kitchen
  • Explain what HACCP is and work through its seven principles
  • Recognise Critical Control Points and why they matter
  • Use time-temperature controls to keep bacteria in check
  • Describe foodborne illness and what contributes to it
  • Handle deliveries, storage, preparation and cooking safely
  • Keep the records that prove your controls are working
  • Know your legal responsibilities — and the customer's rights
Free sample · no sign-up needed

Try it before you buy it.

See exactly what the training is like — watch a sample lesson from the course and test yourself with a quick knowledge check. No account, no email, no catch.

Sample lesson
Time & temperature controlsTaken directly from the Level 2 modules — exactly as paying learners see it
Knowledge checkQuestion 1 of 3

The 'danger zone' — where bacteria multiply fastest — is:

Between 5°C and 63°C bacteria multiply fastest — which is why fridges run at 5°C or below and hot holding stays above 63°C.

A Critical Control Point (CCP) is:

A CCP is a step where losing control means the food may not be safe — cooking, chilling, hot holding. Identifying them is the heart of HACCP.

HACCP stands for:

Hazard Analysis and Critical Control Points — find the hazards, control the points that matter, prove it with records.

0/3

That's a taste of it. The full course covers everything an inspector — or a bad day — can throw at you, and the certificate proves it.

Enrol now — €35
Who's behind it

Taught by someone who's done the job.

AH
Andrew Herbst
Food Safety Subject Matter Expert · Dublin

Andrew spent 28 years in hospitality — running kitchens and food operations across Australia and Ireland — before crossing to the training side in 2012 as a senior instructor and course developer. That matters: this course was written by someone who has stood on the pass during a Saturday service, not someone reading from a manual.

QQI L5 Food Safety & HACCPQQI L6 Train the TrainerNHPDip. Occupational Health & Safety
AK
Adam Kearns
Instructional Design & Fact-Checking · Managing Director

Adam designed the courses for how people actually learn online — short modules, knowledge checks and assessments built to fit around real shifts — and fact-checks every claim against the source guidance before it ships.

Dip. Instructional & Digital DesignIOSH Managing SafelyDip. Health & SafetyQQI L6 Manual Handling Instructor
Questions

HACCP Level 2 questions, answered plainly.

It's the stage after induction — the 25 additional food safety skills the FSAI expects of established food handlers, including understanding and supporting HACCP-based procedures. This course covers all 25, mapped to the FSAI guide skill for skill.

You should hold current Level 1 induction training, yes — Level 2 builds on it, and the course opens with a Level 1 refresher rather than teaching it from scratch. If you don't have Level 1, take the combined Level 1 & 2 course instead — it's €10 more than Level 2 alone.

Yes. HACCP Level 2 carries 2 CPD credits under activity number 1015946, and is delivered by a CPD-approved provider. Your certificate shows the activity number so it can be checked independently.

Food handlers who've been in the role a few months and are working independently — kitchen staff, chefs, retail food staff, catering and production teams. The FSAI expects these skills within 3–6 months in higher-risk kitchens.

It's self-paced — most people finish in a single sitting. Your progress saves automatically, so you can stop and pick up where you left off on any device.

No — and that's deliberate. Lessons unlock in order, and each video has to be watched through before the next opens. It's still self-paced: stop, resume and rewatch whenever suits. But nobody can skip to the assessment, which is exactly why the certificate is worth accepting.

You retake it, free. There's no charge for additional attempts — we'd rather you knew the material than paid us twice.

The moment you pass. It's issued instantly in your name with a unique ID and QR code, ready to download, print or send on. It's valid for three years.

Then you get your money back. If your employer doesn't accept it within 60 days, or an Environmental Health Officer doesn't accept it within 180 days, we'll refund you in full on production of a letter confirming it. Terms and conditions apply.

Yes, and there's no minimum spend. Buy seats, add your team, and manage everyone's progress and certificates from your dashboard — from your very first seat. Seat pricing drops at 2, 5, 20 and 50 seats.

Related training

Courses that pair with this one.

HACCP Level 1 & 2 Both levels in one sitting — the answer if your Level 1 is missing or stale. €45View course → HACCP Level 1 The induction stage on its own, for brand-new food handlers. €25View course → HACCP Level 3 For supervisors and managers running the food safety system. €89View course → Allergen Awareness The 14 allergens and EU 1169 rules for serving staff. €29View course →

Sources · FSAI — Training and Online Learning · FSAI — Hygiene of Foodstuffs · Regulation (EC) No 852/2004
Listed for reference. Your own procedures, and the officer inspecting your premises, are what govern your business.

Get your team certified.

€35 · 100% online · certificate issued instantly.
Accepted by your employer — or your money back.

Enrol now Train my team
€35HACCP Level 2 Enrol now
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