Level 2 Food Hygiene and Safety for Retail

Level 2 Food Hygiene and Safety for Retail
£20 +VAT

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.

  • Matches RSPH and CIEH level 2 syllabus
  • Matches REHIS elementary food hygiene syllabus
  • Meets UK and EU legal requirements for food handlers
  • Accredited by CPD and Assured by RoSPA
  • Endorsed by the Institute of Hospitality
  • Fully online course and assessment with no time limits
  • Full audio voiceover
  • Approximate duration: 2 - 3 hours
  • On completion, certificate is posted the next working day

Who should take this course?

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:

  • Market stalls
  • Farm shops
  • Grocery stores
  • Supermarkets
  • Butchers
  • Bakers
  • Fishmongers
  • Wholesalers
  • Delicatessens

If you are a manager or supervisor in any of the above sectors, then our Level 3 Food Hygiene For Retail Course is more suitable for you.


Certification

CPD Approved
RoSPA Approved
IoH Approved

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

This course is also assured by the Royal Society for the Prevention of Accidents through their RoSPA Qualifications Assurance System, as providing up-to-date, quality and content-approved training.

Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.

On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit. 

This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.


Environmental Health Officers

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.


Screenshots (click to view)

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


Interactive Demo

Course content

ModuleDescription
1Introduction 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.

2Food Safety Legislation

Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution, due diligence.

3Microbiological Hazards

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.

4Physical, 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.

5Food Storage

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.

6Food Preparation, Service and Display

Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, food service and display.

7Personal Hygiene

Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.

8Food Premises Design, Layout, Size and Suitability

Food handler responsibilities, food premises and the law, principles of design, pests, preventing pests, waste management.

9Food 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.


 Download Course Overview (PDF)

Aims of the course

By the end of this course, you will:

  • Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
  • Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
  • Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, know how to maintain the cold chain, and understand how to carry out effective stock rotation.
  • Understand how to prepare and display food safely, including how to thaw, cook and cool hot food, how to display hot and cold food, and how to monitor food temperatures.
  • Be aware of the importance of personal hygiene, how to carry out proper hand washing procedures, and recognise when it's important to wash your hands.
  • Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.

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 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.