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
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.
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.
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 »
The content of the course matches the syllabus used by both the CIEH and the RSPH
Download Data Sheet (PDF) »
- 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
- 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
- The Law – The legal obligations of food handlers
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.
The course is an interactive, online format. It is fully animated with high quality
graphics/animation and a full audio voice over.
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.
Other Courses You May be Interested In
The Level 3 Supervising Food Safety Course is designed for supervisors and food managers who require a broader understanding of food safety control in the catering sector. The course is recommended for anyone responsible for managing people in a food business.
Learn More »
The Health and Safety Induction Course aims to ensure that businesses and organisations meet their health and safety obligations. This course is particularly relevant for new employees, enabling them to identify the relevant hazards which exist in their workplace.
Learn More »