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 Catering course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.
The course is suitable for food handlers in all disciplines of the catering sector, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.
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.
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 approved by RoSPA, the Royal Society for the Prevention of
Accidents, as providing 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.
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.
| Module |
Description |
| 1 |
Introduction to Food Hygiene and Safety |
Key definitions, food handler training, the Food Hygiene Rating Scheme (FHRS) in England, Wales and Northern Ireland, and the Food Hygiene Information Scheme (FHIS) in Scotland. |
| 2 |
Food Safety Legislation |
Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence. |
| 3 |
Microbiological Hazards |
Food poisoning, bacteria, pathogenic bacteria, food spoilage, acrylamide, high and low risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination. |
| 4 |
Physical, Chemical and Allergenic Hazards |
Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws and Natasha's Law. |
| 5 |
Food Storage |
Suppliers and deliveries, food labelling, use by and best before dates, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing and thawing, and stock rotation. |
| 6 |
Food Preparation |
Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service. |
| 7 |
Personal Hygiene |
Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores. |
| 8 |
Food Premises Design, Layout, Size and Suitability |
Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management. |
| 9 |
Food Premises Cleaning and Disinfection |
Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests. |
The online assessment is taken on completion of the training material.
You will be asked 30 multiple choice questions with a pass mark of 80%.
The answers are marked automatically so you will instantly know whether you have passed.
If you don't pass don't worry! You can take the test as many times as you need with no extra charge.