Level 2 Food Hygiene and Safety for Retail
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By law, anybody who works with food must understand the principles of food hygiene and know how to keep food safe. This is essential for those who work in the retail sector of the food industry who must ensure that they protect their food from hazards and their consumers from harm.
This Level 2 course has been written by experts in the industry to ensure that you satisfy this legal requirement and know how to keep your customers safe. The content thoroughly covers topics relevant to food retailers, including how to identify food hygiene hazards, control contamination, and work in a way that ensures all food prepared, handled, and sold is safe to eat. You will learn about your responsibilities through a range of retail-specific interactive exercises, written text, and video content. Upon completion of this training, you will be confident in your food hygiene knowledge and have all the skills you need to keep people safe and comply with food hygiene law.
By the end of this course, you will:
Accredited by CPD
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
Assured by RoSPA
Endorsed by the Institute of Hospitality
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
What does this mean? This certificate does not have an expiry date, however, based on industry best practice guidelines there is a recommended renewal period.
Our in-house Learning Designers develop all of our courses to give you and your learners the most engaging training possible.
Over 2 million cases of foodborne illness occur in the UK every year. The risk of illnesses from food increases when workers involved in the preparation, handling and serving of food do not have the information or training necessary to enable them to work safely and hygienically.
Food businesses have a legal responsibility to protect consumers from food that is damaging to health, from receiving food that is not of the nature, substance or quality which consumers expect and from food that is labelled, advertised and presented in a way that is false or misleading. Failure to comply with your duties and responsibilities as a food business may result in action being taken against you by the Food Standards Agency (FSA) or other enforcement agencies. Level 3 Food Hygiene and Safety in Retail training would be more appropriate for food business owners, managers and supervisory staff. This Level 2 training course is more suitable for staff in non-senior roles.
Employees involved in the preparation, handling and serving of food can be at risk of causing foodborne illnesses if the risks are not managed effectively. Food businesses must provide employees with information, instruction and training suitable to the work that they are carrying out. This will ensure that they understand the food safety legislation and practices in place, helping to protect the health and safety of themselves and others. By taking our Level 2 Food Hygiene and Safety for Retail training course, employees will learn about food hygiene and the law, helping them to recognise and work towards best practice principles. The course will explain responsibilities, how to prepare, handle, store and serve food safely, as well as how to maintain high standards of food hygiene.
|Introduction to Food Hygiene and Safety
Key definitions, food handler training, The Food Hygiene Rating Scheme (FHRS) in England, Wales, and Northern Ireland, The Food Hygiene Information Scheme (FHIS) in Scotland.
|Food Safety Legislation
Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution, due diligence.
Microbiological hazards, food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross-contamination, food preservation, toxins, viral contamination, preventing microbiological contamination.
|Physical, Chemical and Allergenic Hazards
Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, acrylamide, scombrotoxic food poisoning, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen policy, allergen labelling laws, Natasha's Law.
Suppliers and deliveries, food labelling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing and thawing.
|Food Preparation, Service and Display
Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, food service and display.
Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
|Food Premises Design, Layout, Size and Suitability
Food handler responsibilities, food premises and the law, principles of design, pests, preventing pests, waste management.
|Food Premises Cleaning and Disinfection
Why do we clean?, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, food handling equipment, dishwashers.
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 80%. 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 European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.
This Level 2 Food Hygiene and Safety for Retail course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.
This course is suitable for food handlers who sell food that is not necessarily consumed straight away. This includes, but is by no means limited to:
Unsure which Food Hygiene course is right for you?
Purchase and payment
Add your chosen course to your basket. Once you’ve added all the courses you need, follow our step-by-step checkout process where you can purchase using Debit or Credit card.
For companies ordering 5 or more courses, you’ll also be given the option to pay by invoice.
Once you’ve completed your purchase, look out for an email containing the details you’ll need to start your training.
Simply click the "Get Started" button on the email, and from there you can select whether the training is for yourself or for your team.
If your delivery address is in the UK, we will send a hard copy of your certificate to your UK postal address once you’ve completed your course. Although we try to deliver your certificates as soon as possible, please allow 3-4 working days for delivery.
Don’t want to wait? You can instantly download your digital certificate as a PDF after course completion.
Additionally, please note that if your company is paying by invoice we can only issue certificates after your order has been fully paid.
Our friendly customer support team is happy to help at any stage of your training. Call us on 0333 006 7000 or contact firstname.lastname@example.org, and we’ll do our best to answer any questions you may have.
Additionally, have you seen our help page? It’s full of useful information to help guide you through your training experience.