Level 2 Food Hygiene and Safety for Catering

In Module 1, you will first explore your legal responsibilities as a food handler and then examine key UK legislation governing food handling and preparation. Furthermore, you will learn how authorities enforce these laws and understand what consequences businesses face if they violate them.

Module 2 then explores the most common and persistent hazard in food safety: food poisoning and its primary cause—microbiological contamination. First, you’ll identify different types of food poisoning and how bacteria, viruses, or moulds enter food, spread illnesses, and introduce toxins. Next, you’ll also discover effective ways to prevent microbes from making food harmful. Finally, you’ll understand your legal responsibilities and obligations.

In Module 3, we will explore three other primary food hazards that can contaminate food and harm people. We will also examine how the law addresses each of these risks.

In Module 4, you will explore the subject of food-borne disease in greater depth by establishing precisely what it is, examining the different types and their causes, and understanding how we can control them in a food-handling environment. Furthermore, you will learn about how food poisoning and food-borne disease are defined under the law. Additionally, you will discover the many different forms of these illnesses and their often 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. Moreover, it is also the most significant source of food poisoning. In addition, you will explore the best ways to preserve food and how to spot and prevent spoilage. Before moving on, you will first understand the key principles of food preservation. Then, you will delve deeper into the main methods of preserving foods, some of which have been used since time immemorial.

In Module 6, you will come to understand how food handlers are, in fact, potentially the most significant and direct sources of illness. Moreover, you will learn the essentials of personal hygiene ‘best practice’ and, in doing so, ensure that you fully understand all the regulations you need to follow.

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

In Module 8, you will learn how your food business premises must be well designed and correctly used. Additionally, a strict and efficient cleaning regime is essential to maintaining a hygienic environment. Furthermore, you will discover that excellent hygiene standards are not only enforceable under the law but will also be expected by the customers who use your business. As a result, you will understand how strict cleaning protocols and schedules contribute to sustaining a completely hygienic and safe food production area. Finally, you will be shown the consequences of failing to follow such guidelines and procedures.

In Module 8, you will learn how your food business premises must be well designed and correctly used. Furthermore, you will understand how a strict and efficient cleaning regime is essential to maintaining high standards. Additionally, you will see that excellent hygiene standards are not only enforceable under the law but also expected by the customers who use your business. Moreover, you will learn how strict cleaning protocols and schedules contribute to sustaining a completely hygienic and safe food production area. Finally, you will be shown the consequences of not following such guidelines and procedures.