This Level 2 course teaches the essentials of food safety and is suitable for all workers who handle, prepare, and serve food. The course covers the legal responsibilities of workers within a food environment, and comprehensively addresses food safety threats and the good practice required to minimise them.

By law, all food handlers must have an understanding of the principles of food hygiene and know how to work safely to protect the food they serve from contamination.

Aims of the course

By the end of this course, you'll be able to:

• Outline legislation regarding food safety.
• Describe the different types of contamination.
• Identify the 14 food allergens and the symptoms of allergic reaction.
• Explain food poisoning and food borne illness and list the causes and symptoms.
• Implement control measures in the kitchen to reduce the risk of illness.
• Observe the strict personal hygiene standards required to produce food safely.
• Carry out effective cleaning and disinfection procedures.
• Recognise signs of pest infestation and implement necessary control measures.

Who should take this course?

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.

When will I get my certificate?

Once you have successfully passed the course you will be able to download and print your certificate immediately. The certificate achieved can be used to provide evidence for compliance and audit. 

Course Outline

The Level 2 Food and Safety for Catering course is organized into the following modules:

Module 1 – What is food safety?

In this module, you will learn about:

• Food safety legislation
• HACCP and food safety management systems
• The role of the Environmental Health Practitioner

Module 2 – Food hazards and contamination

In this module, you will learn about:

• The main hazards associated with food production
• Types of contamination and the impact they have on foods
• Basic controls to keep food safe from contamination

Module 3 – Food poisoning

In this module, you will learn about:

• The difference between food poisoning and foodborne illness
• The main causes of food poisoning and foodborne illness
• The main symptoms of food poisoning

Module 4 – Cross contamination

In this module, you will learn about:

• How to avoid cross contamination
• Separation of raw and ready-to-eat food (using colour-coding for example)

Module 5 – Control measures

In this module, you will learn about:

• Best practice procedures for keeping food free from contaminants and ensuring food will not cause illness or harm

Module 6 – Personal hygiene

In this module, you will learn about:

• Best practice personal hygiene for food handlers
• Effective hand washing
• Dealing with cuts, spots, boils and other skin conditions

Module 7 – Food pests

In this module, you will learn about:

• Common food pests and signs of infestation
• Reasons for pest control
• General pest control

Module 8 – Basic cleaning procedures

In this module, you will learn about:

• Types of cleaning chemicals
• Cleaning procedures and cleaning schedules
• Reasons for cleaning
• Waste management

Course accreditations

Our Level 2 Food Safety course is accredited by the CPD Standards Office as conforming to universally accepted Continuing Professional Development (CPD) guidelines.

Additionally, this course has been independently reviewed and endorsed by the Institute of Hospitality and BIIAB. 

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. 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.

Aims of the course

By the end of this course, you'll be able to:

• State the scope of the retail food sector
• Outline legislation regarding food safety in retail
• Describe the different types of contamination
• Identify the 14 food allergens and the symptoms of an allergic reaction
• Explain food poisoning and food borne illness, and list the causes and symptoms
• State correct storage and temperature monitoring procedures for different food products
• Recognise the three methods of cross contamination and how they are avoided
• Observe the strict personal hygiene standards required to produce and serve food safely
• Carry out effective cleaning and disinfection procedures
• Recognise signs of pest infestation and implement necessary control measures

Who should take this course?

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

When will I get my certificate?

Once you have successfully passed the course you will be able to download and print your certificate immediately. The certificate achieved can be used to provide evidence for compliance and audit. 

Course Outline

The Level 2 Food Safety in Retail course is organized into the following modules. 

Module 1 – Scope of the retail sector

In this module, you will learn:

• The scope of the food retail sector
• Job roles within the sector
• The responsibility of the Food Business Operator (FBO)
• Food handler’s responsibilities
• Categories of food sold by retailers

Module 2 – Food safety legislation

In this module, you will learn:

• Food safety legislation
• Enforcement
• HACCP

Module 3 – Food hazards and types of contamination

In this module, you will learn:

• The main hazards associated with food production
• Types of contamination and the impact they have on foods
• Product recall and withdrawal procedures

Module 4 – Food allergies

In this module, you will learn:

• The different types of food allergy
• How to recognise allergic reactions

Module 5 – Bacteria and microbiological hazards

In this module, you will learn:

• Bacteria and microbiological hazards
• Food poisoning
• Foodborne diseases
• Spores and toxins

Module 6 – Storage and temperature control

In this module, you will learn:

• The different types of food and non-food items found in grocery aisles
• Delivery to merchandising process
• Approved suppliers
• Checking deliveries
• Correct storage and temperatures
• Effective stock control

Module 7 – Cross contamination

In this module, you will learn:

• The sources of cross contamination
• Methods of cross contamination
• How to avoid cross contamination
• Recommended colour coding and best practice

Module 8 – Personal hygiene

In this module, you will learn:

• Personal hygiene standards – hair, face, clothes, etc.
• Best practice hand washing procedures
• Dealing with cuts, spots and boils

Module 9 – Cleaning and disinfection

In this module, you will learn:

• When to clean
• Types of cleaning chemicals
• Basic cleaning procedures

Module 10 – Pest control

In this module, you will learn:

• The different types of pests
• Why it is important to control food pests
• How to control them

Course accreditations

Our Level 2 Food Safety course is accredited by the CPD Standards Office as conforming to universally accepted Continuing Professional Development (CPD) guidelines.

Additionally, this course has been independently reviewed and endorsed by the Institute of Hospitality and BIIAB. 

All food manufacturers, and anybody involved in the production of food, must understand food hygiene principles and have the knowledge to keep food safe from microbiological, physical, chemical, and allergenic contamination. This Level 2 course is suitable for anybody who prepares, cooks, packages, or processes food in a manufacturing environment.

You will learn about food safety legislation, and what constitutes best practice in regards to controlling food safety hazards, food storage, food preparation, personal hygiene, and premises design and cleaning. 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.

Aims of the course

By the end of this course, you'll be able to:

• State the scope of the food manufacturing sector
• Outline legislation regarding food safety including laws on labeling
• Describe the different types of contamination
• Identify the 14 food allergens and the symptoms of allergic reaction
• Explain food poisoning and food borne illness, and list the causes and symptoms
• State correct storage, cooking and cooling procedures for different food products
• Recognise the three methods of cross contamination and how they are avoided
• Observe the strict personal hygiene standards required to produce food safely
• Carry out effective cleaning and disinfection procedures
• Recognise signs of pest infestation and implement necessary control measures

Who should take this course?

The course is suitable for food handlers of all disciplines in the food and drink manufacturing industry.

When will I get my certificate?

Once you have successfully passed our course you will be able to download and print your certificate immediately. The certificate achieved can be used to provide evidence for compliance and audit. 

By law, all food businesses – including catering, retail and manufacturing – must have an effective food safety management system in place. This Level 2 HACCP course will introduce learners to the Hazard Analysis and Critical Control Points management system and help you to understand how to comply with the law, how to work safely and efficiently and what each crucial step of the HACCP implementation process entails. This course has been designed to introduce people involved in the manufacturing, processing, and production of food to the principles of HACCP.

By the end of the course learners will have a thorough understanding of why HACCP is important, knowledge of the importance of having effective prerequisites in place, how the 7 HACCP principles can be implemented and what can be done to identify food safety hazards and to ensure the food handled in their business remains safe for the consumer.

Aims of the course

By the end of this course, you'll be able to:

• Define HACCP
• List the four steps to developing a HACCP plan
• Outline and explain the seven principles of HACCP
• Identify the benefits of applying a HACCP system
• Carry out good hygiene practices, including scheduled cleaning and stock rotation
• Identify and reduce possible food hazards
• Outline the Food Safety Act 1990 and how this relates to implementing a food safety management system

Who should take this course?

This course is suitable for employees at all levels within a food business. This includes full-time, part-time and temporary workers. The course aims to provide a comprehensive introduction to HACCP and teaches learners about what they can do to help their business implement the system and comply with the law.

When will I get my certificate?

Once you have successfully passed our course you will be able to download and print your certificate immediately. The certificate achieved can be used to provide evidence for compliance and audit. 

Course Outline

This Level 2 HACCP course is organized into the following modules:

Module 1 – HACCP

In this module, you will learn:

• The definition of HACCP
• Useful phrases relating to HACCP
• How to implement HACCP

Module 2 – Principles of HACCP

In this module, you will learn:

• The seven HACCP principles
• Why the principles are important
• Who is responsible for HACCP?
• The benefits of applying HACCP

Module 3 – Food safety

In this module, you will learn:

• Good hygiene practices
• How to manage food safety
• Food safety legislation

Course accreditations

Our HACCP course is accredited by the CPD Standards Office as conforming to universally accepted Continuing Professional Development (CPD) guidelines.

Additionally, this course has been independently reviewed and endorsed by the Institute of Hospitality and BIIAB.