Level 2 Food Hygiene & Safety Certificate - For Catering

Level 2 Award in Food Hygiene & Safety for Catering

• Matches RSPH & CIEH Syllabus
• Meets UK / EU Legal Requirements
• CPD & RoSPA Accredited Online Course
• Fully Online Training & Exam, Instant Access
• High Quality Level 2 Certificate - posted the next working day

Who Should Take This Course?

This e-learning course has been designed so that all food handlers in the catering sector can satisfy their legal obligation to undertake training. The course is aimed at food handlers working in catering or hospitality including hotels, restaurants, cafes, bars, fast food outlets, takeaways, cafes, kitchens, hospitals, schools and colleges.

The course gives learners a basic awareness of good hygiene and safety issues and meets food industry regulations, with reference to employees preparing, cooking and handling food in catering settings.

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Food Hygiene Certification

On successful completion of the course a high quality, personalised certificate will be posted to you the next working day. This can be used to provide evidence for compliance and audit.

All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

This course is also accredited by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.

Our food hygiene courses match the syllabus used by both the Royal Society for Public Health (RSPH / RIPH) and the Chartered Institute of Environmental Health (CIEH).

Find more information on food hygiene regulations.

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Screenshots (click to view)

If you wish to try this course then register for a demo by clicking the button below. You will be given the option to purchase and continue with your course at the end of your demo:

Interactive Demo »

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Content

The content of the course matches the syllabus used by both the CIEH and the RSPH includes:

• Food Poisoning – Why food safety is important in the catering sector
• Bacteriology – Types of bacteria and factors that can affect its multiplication
• Prevention of Contamination – Controlling measures that can be put into place to prevent the spread of bacteria
• Temperature Control – How to measure food temperatures and how temperature control for certain food types will reduce the multiplication of bacteria
• Personal Hygiene – How food handlers must maintain high levels of personal hygiene
• Premises & Pest Control – The need to keep food premises maintained and in good condition and the consequences for the food business if infestation occurs
• Cleaning & Disinfection – Methods to keep premises and equipment in good order
• The Law – The legal obligations of food handlers

Download Data Sheet (PDF) »

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Assessment

Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 30 multiple choice questions with a pass mark of 70%. The answers are marked instantly so you will know whether you have passed as soon as you finish.

If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.

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Course Structure

The course is an interactive, online format. It is fully animated with high quality graphics/animation and a full audio voice over.

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Duration

To complete the course in full should take approximately 2 hours. Once you buy the course there is no time limit on when you need to start it. There is also no time limit for completion. You can spread the course out over several sessions or complete it all at once, whichever fits best around your schedule.

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