Food Safety Level 2 Training

Food Safety & Hygiene Level 2 Course For
Catering
£20 +VAT
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Team training
By law, all food handlers must have an understanding of the principles of food hygiene
and know how to work safely so as to protect the food they serve from contamination.
This Level 2 Food Hygiene and Safety course is suitable for anyone who handles,
prepares or serves food in the catering industry.
This level 2 course will inform you of your legal responsibilities and what constitutes
best practice in regards to controlling food safety hazards, controlling temperatures,
food storage, food preparation, personal hygiene and premises cleaning. You will
learn about your responsibilities through a range of interactive exercises, written
text, and video content. Upon completion of this training, you will be confident in
your food hygiene knowledge and have all the skills and tools you need to keep people
safe and comply with food hygiene law.
 Meets UK and EU legal requirements for food handlers
 Matches RSPH and CIEH level 2 syllabus
 Matches REHIS elementary food hygiene syllabus
 Accredited by CPD and Assured by RoSPA
 Endorsed by the Institute of Hospitality
 Fully online course and assessment with no time limits
 Full audio voiceover
 Approximate duration: 2 - 3 hours
 On completion, certificate is posted the next working day
Who should take this course?

The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs
requires all food handlers to be appropriately trained in how to carry out their roles
safely.
This Level 2 Food Hygiene and Safety for Catering course ensures that you comply
with this legal responsibility by providing learners with a thorough introduction to the
correct food handling practices.
The course is suitable for food handlers in all disciplines of the catering sector,
including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food
trucks, kitchens, hospitals, schools and colleges.
This certified online training is ideal for people working in positions such as, but not
limited to:
 Chef / Cook
 Bartender / Front of House Worker
 Catering / Kitchen Assistant
 Teacher
 Support / Care / Charity Worker
 Barista
 Child Minder / Nursery Staff
If you are a manager or supervisor in any of the above sectors, then our Level 3 Food
Hygiene & Safety In Catering Course is more suitable for you.
Certification
All of our courses are accredited by the CPD Certification Service as conforming to
universally accepted Continuing Professional Development (CPD) guidelines.
This course is also assured by the Royal Society for the Prevention of Accidents
through their RoSPA Qualifications Assurance System, as providing up-to-date, quality
and content-approved training.
Additionally, this course is endorsed by the Institute of Hospitality as providing

independently-evaluated, quality content that teaches good practice standards.
On successful completion of the course you will be sent a quality assured certificate
through the post the next working day. This can be used to provide evidence for
compliance and audit.
This certificate does not have an expiry date. However, based on industry best
practice guidelines, the recommended renewal period for this training is 3 years. We
will print this recommended renewal date on your certificate.
Environmental Health Officers

This course has been audited and approved by Environmental Health Officers: the
training materials have been independently reviewed and are verified as containing
the necessary knowledge to achieve the level of training specified.
Aims of the course

By the end of this course, you will:
 Understand your responsibilities, and those of your employer, under UK and EU

food hygiene regulations, and be able to explain the principles of food safety
management systems.
 Identify microbiological, physical, chemical, and allergenic hazards and
understand why it’s important to control contamination and how you can control it.
 Understand safe practices around food storage for different types of food, be
able to explain the differences between ‘use by’ and ‘best before’ dates, and know
how to carry out effective stock rotation.
 Understand how to prepare food safely, including how to thaw, cook, cool,
reheat, and hold hot food, as well as how to properly take food temperatures.
 Be aware of the importance of personal hygiene, how to carry out proper hand
washing procedures, and recognise when it's important to wash your hands.
 Understand how premises should be designed to reduce hazards, and be aware
of your responsibilities around cleaning and pest control.
Assessment
The online assessment is taken on completion of the training material. You will be
asked 30 multiple choice questions with a pass mark of 80%. The answers are marked
automatically so you will instantly know whether you have passed. If you don't pass
don't worry! You can take the test as many times as you need with no extra charge
Course content
Module Description
1 Introduction to Key definitions, food handler training, The Food

Food Hygiene and Hygiene Rating Scheme (FHRS) in England, Wales,
Safety and Northern Ireland, The Food Hygiene Information
Scheme (FHIS) in Scotland.
2 Food Safety Food hygiene and the law, food safety management
Legislation systems, employer responsibilities, enforcement of
food safety law, legal notices, prosecution, due
diligence.
3 Microbiological Microbiological hazards, food poisoning, bacteria,

Hazards pathogenic bacteria, food spoilage, damaged
packaging, high and low-risk foods, raw foods,
controlling bacteria with temperature and time,
cross-contamination, food preservation, toxins, viral
contamination, preventing microbiological
contamination.
4 Physical, Chemical Physical hazards, types of physical contamination,

and Allergenic controlling physical contamination, chemical
Hazards hazards, acrylamide, scombrotoxic food poisoning,
controlling chemical contamination, allergenic
hazards, the 14 named food allergens, anaphylactic
shock, controlling allergenic contamination, allergen
policy, allergen labelling laws, foods prepacked for
direct sale, Natasha's Law.
5 Food Storage Suppliers and deliveries, food labelling, traceability,

use by and best before dates, stock rotation, safe
food storage, dry food stores, fruit and vegetable
storage, chilled food storage, refrigerator
temperatures, frozen food storage, freezing and
thawing.
6 Food Preparation Thawing frozen food, cooking and reheating, taking

food temperatures, cooling food, hot holding, cold
holding, food service.
7 Personal Hygiene Food handler responsibilities, hand hygiene, hand

washing procedures, protective gloves, further
hygiene considerations, protective clothing, first aid
kits, wounds and sores.
8 Food Premises Food handler responsibilities, food premises and the

Design, Layout, law, principles of design, pests, preventing pests,
Size and Suitability waste management.
9 Food Premises Why do we clean? Cleaning and disinfection, cleaning

Cleaning and schedules, safe cleaning, clean as you go, six stages
Disinfection of cleaning, cleaning food storage areas and chillers,
cleaning public areas, food handling equipment,
dishwashers.

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Food Safety & Hygiene Level 2 Course For

Discounts for bulk purchases:

10% discount on 10+ courses

Who should take this course?

Additionally, this course is endorsed by the Institute of Hospitality as providing

Environmental Health Officers

Aims of the course

 Understand your responsibilities, and those of your employer, under UK and EU

1 Introduction to Key definitions, food handler training, The Food

3 Microbiological Microbiological hazards, food poisoning, bacteria,

4 Physical, Chemical Physical hazards, types of physical contamination,

5 Food Storage Suppliers and deliveries, food labelling, traceability,

6 Food Preparation Thawing frozen food, cooking and reheating, taking

7 Personal Hygiene Food handler responsibilities, hand hygiene, hand

8 Food Premises Food handler responsibilities, food premises and the

9 Food Premises Why do we clean? Cleaning and disinfection, cleaning

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