Name: Food Safety and Hygiene Level 2
Price: 20 GBP
Rating: 4.9 (18 reviews)

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Curriculum

Food Safety and Hygiene Level 2 teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Food Safety and Hygiene Level 2 is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it.

To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.

The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this Food Safety and Hygiene Level 2. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £5.99). 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.

Accreditation

All of our courses, including this Food Safety and Hygiene Level 2, 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.

Course Curriculum

The detailed curriculum outline of our Food Safety and Hygiene Level 2 is as follows:

1. Introduction to Food Safety

1.1. Introduction to Food Safety
1.1.1. The Food Safety Chain
1.1.2. Legal Requirements and Responsibilities
1.1.3. Food Safety Principles
1.1.4. Overview of Foodborne Illness

2. Personal Hygiene Standards

2.1. Personal Hygiene and Cleanliness
2.1.1. Correct Handwashing Techniques
2.1.2. Personal Protective Equipment (PPE) Usage
2.1.3. Clothing and Uniform Standards
2.1.4. Handling Illness and Preventing Contamination
2.1.5. Managing Cross-Contamination Risks

3. Cleaning and Sanitising

3.1 Cleaning and Sanitising
3.1.1. Principles of Cleaning and Sanitising
3.1.2. Cleaning Procedures for Work Areas
3.1.3. Safe Use of Cleaning Chemicals
3.1.4. Importance of Waste Management and Disposal
3.1.5. Tools and Equipment for Effective Cleaning

4. Food Storage and Temperature Control

4.1. Food Storage and Temperature Control
4.1.1. Correct Storage of Raw and Cooked Foods
4.1.2. Effective Use of Refrigeration and Freezing
4.1.3. Managing the Temperature Danger Zone
4.1.4. Shelf Life and Stock Rotation

Conclusion

Course Curriculum

Introduction to Food Safety
	1.1. Introduction to Food Safety	00:01:00
	1.1.1 The Food Safety Chain	00:01:00
	1.1.2 Legal Requirements and Responsibilities	00:01:00
	1.1.3 Food Safety Principles	00:02:00
	1.1.4 Overview of Foodborne Illness	00:01:00
Reading Materials
	Introduction to Food Safety	00:00:00
Personal Hygiene Standards
	2.1 Personal Hygiene and Cleanliness	00:01:00
	2.1.1 Correct Handwashing Techniques	00:01:00
	2.1.2 Personal Protective Equipment (PPE) Usage	00:01:00
	2.1.3 Clothing and Uniform Standards	00:01:00
	2.1.4 Handling Illness and Preventing Contamination	00:01:00
	2.1.5 Managing Cross-Contamination Risks	00:01:00
Reading Materials
	Personal Hygiene Standards	00:00:00
Cleaning and Sanitising
	3.1. Cleaning and Sanitising	00:01:00
	3.1.1 Principles of Cleaning and Sanitising	00:01:00
	3.1.2 Cleaning Procedures for Work Areas	00:01:00
	3.1.3 Safe Use of Cleaning Chemicals	00:02:00
	3.1.4 Importance of Waste Management and Disposal	00:01:00
	3.1.5 Tools and Equipment for Effective Cleaning	00:01:00
Reading Materials
	Cleaning and Sanitising	00:00:00
Food Storage and Temperature Control
	4.1. Food Storage and Temperature Control	00:01:00
	4.1.1 Correct Storage of Raw and Cooked Foods	00:01:00
	4.1.2 Effective Use of Refrigeration and Freezing	00:02:00
	4.1.3 Managing the Temperature Danger Zone	00:01:00
	4.1.4 Shelf Life and Stock Rotation	00:01:00
Reading Materials
	Food Storage and Temperature Control	00:00:00
Conclusion
	Conclusion	00:01:00