Level 2 Food Hygiene and Safety for Retail
This Level 2 course is designed for anyone working in the retail sector of the food industry. The course helps you to meet your legal responsibilities and covers topics relevant to food retailers, including how to handle pre-prepared food products, safe hot-holding and cold food service, management of use-by and best-before dates, maintenance of the cold chain, and temperature control during food deliveries and distribution.
By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they sell from contamination.
The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises and video content to ensure learners thoroughly comprehend their food safety responsibilities.
- 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 Approved by RoSPA
- Endorsed by the Institute of Hospitality
- Fully online course and assessment with no time limits
- Full audio voiceover
- Approximate duration: 2 hours
- On completion, certificate is posted the next working day
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 for food handlers who sell food that is not necessarily consumed straight away. This includes, but is by no means limited to:
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 Continuous 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.
||Food Safety Legislation
||Food handlers and the law, key terms, European and UK regulations, food handler training, prosecution, HACCP, enforcement of food safety law, legal notices, due diligence and the Food Hygiene Ratings Scheme.
||The top 10 causes of food poisoning, food poisoning in the UK, symptoms of food poisoning, preventing food poisoning outbreaks, controlling temperature and time, low and high risk foods, cross contamination, common food poisoning bacteria, food spoilage, food preservation and preventing microbiological contamination.
||Physical, Chemical and Allergenic Hazards
||Types of physical contamination and controlling physical contamination, chemical hazards and controlling chemical contamination, allergenic contamination and controlling allergens, food intolerances, anaphylactic shock and allergen law.
||Choosing a supplier, food distribution and deliveries, the cold chain, food labelling, use by and best before dates, refrigeration and temperatures, freezing and defrosting and stock rotation.
||Food Display and Service
||Measuring food temperatures, how to take a food temperature, hot colding, cold holding, rules of food service and rules of safe preparation.
||Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, bad habits, illness, hair, jewellery and smoking and protective clothing.
||Food Premises Design and Cleaning Schedules
||Principles of design, waste management, cleaning and disinfection, cleaning schedules, safe cleaning, six stages of cleaning, cleaning food storage areas and public areas, dishwashers, pests and preventing pests.
||How to register a food business, contacting the local authority, Safer Food Better Business, legal documents and FSA publications.
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.