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Food Hygiene and Safety Level 2

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283 STUDENTS

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Food Hygiene and Safety Level 2 Course

Food Hygiene and Safety Level 2 course ensure your professional competence in the catering and hospitality industry with a recognized Food Hygiene Certificate.

The exclucive course is designed to provide catering and hospitality professionals with an in-depth understanding of best practices, policies and legislation when it comes to handling food.

This food hygiene and safety level 2 course teaches how to work in compliance with the EU Regulation 852/2004 Hygiene for Foodstuffs, and will develop your knowledge of industry standards. In addition, you will gain the practical skills and knowledge to ensure the correct safety measures are in place to prevent food contamination in the workplace, including personal hygiene management, temperature control and HACCP planning.

  • Accredited by CPD
  • Institute of Hospitality endorsed
  • Meets UK & EU legal requirements
  • Designed according to RSPH and CIEH level 2 syllabus
  • Developed by qualified food safety professionals
  • Instant PDF level 2 food hygiene and safety certificate and hard copy dispatch by next working day
  • Self paced learning and laptop, tablet, smartphone friendly
  • 24/7 Learning Assistance
  • Discounts on bulk purchases
  • Fully online, interactive course with audio voiceover

Sneak Peek of Food Hygiene and Safety Level 2 Course

Food Hygiene and Safety Level 2 Food Hygiene and Safety Level 2 course Food Hygiene and Safety Level 2 Diploma Food Hygiene and Safety Level 2 UK

Course Demo

Who should take the Level 2 Food Hygiene and Safety Course

This informative course is perfect for anybody associated directly with the food sector such as:  

  • Food retailers
  • Restaurant owners
  • Chefs & Servers
  • Food handlers
  • Catering Staffs 
  • Employees within a fast-food chain

Certification

Once you’ve successfully completed the Food Hygiene and Safety Level 2 training  course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Furthermore, this Level 2 Food Hygiene and Safety course is endorsed by the Institute of Hospitality ensuring quality content that teaches industry standards and best practices.

Learning Outcomes

By the end of the course learners will be able to demonstrate that they can:

  • Identify the cause and risk of poor food hygiene
  • Understand the UK laws in place for all types of food handling.
  • Prevent the spread of bacteria in food.
  • Control the possibility of food poisoning.
  • Store food correctly and recognise spoilt produce.
  • Understand the importance of personal hygiene and cleanliness.
  • Use HACCP as part of their everyday schedules.

Assessment

At the end of the course, there will be an online assessment for which you have to pay £10, you will need to pass the exam to complete the Food Hygiene and Safety Level 2 course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.

FAQ

After completing the course you can explore career options such as, chef, restaurant owner, catering manager, waiter etc.

No, there are no entry requirements to enrol in the course. All you need is a good grasp of the English language and a smart device with internet connection.  

There are no charges for retaking the final exam. 

Course Curriculum

In Module 1, you will learn what is expected of you under the law as a food handler and learn about the key UK legislation governing food handling and preparation. You will also gain an understanding of how this law is enforced and what will happen if anyone in your business breaks these laws.

Module 2 covers the most prevalent and tenacious hazard in food safety, which is food poisoning and its primary cause: microbiological contamination. We will examine the different types of food poisoning caused by bacteria, viruses or moulds entering food and spreading illnesses and diseases, or introducing toxins. You will also learn how to prevent microbes from making food harmful and what the law has to say about your responsibilities and obligations.

In module 3, we will learn about the three other primary forms of hazard that can contaminate food and harm people, and how they need to be considered in terms of how the law treats each of these risks.

In Module 4, you will delve deeper into the subject of food-borne disease, establishing precisely what it is, the different types and how they are caused, and how we can control them in a food-handling environment. You will learn about how food poisoning and food-borne disease are defined under the law and discover the many different forms and their confusingly similar symptoms

In Module 5, you will learn how and why food spoilage is the primary cause of waste in both food businesses and broader society, as well as being the most significant source of food poisoning. You will learn the best ways to preserve food and how to spot and prevent spoilage, before drilling down into the main methods of preserving foods, some of which have been with us since time immemorial.

In Module 6, you will come to understand how it is the food handlers that are potentially the most significant and direct sources of illness. You will learn the essentials of personal hygiene ‘best practice’ while ensuring that you understand all the regulations you need to follow.

In Module 7, you will learn how it is essential to make sure that all food businesses take every precaution in preventing food-borne illness being passed on via their products.

In the last module, you will learn how your food business premises needs to be well designed and correctly used, and how a strict and efficient cleaning regime is essential to this. You will see that excellent hygiene standards are enforceable under the law, and will be expected by the customers who use your business. You will learn how strict cleaning protocols and schedules help you to sustain a completely hygienic and safe food production area. You will also be shown the consequences of not following such guidelines and procedures.

Food Hygiene and Safety Level 2
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