Food Safety and Hygiene in Catering Level 2

Course information

This Food Safety and Hygiene in Catering Level 2 course has been designed to help anyone who handles, prepares or serves food in the catering industry understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.

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 serve from contamination. The course provides learners with up-to-date food hygiene information using a range of written text and video content to ensure learners thoroughly comprehend their food safety responsibilities.

Who should enrol on this Food Safety and Hygiene Level 2 Course?

Primary and Secondary Schools, Higher Education Establishments, Academies, Early Years Establishments, Catering establishments, Fast Food Industry, Street Food and anyone food handling.

Course Content

Legislation around Food Safety, Premises, Equipment and Cleaning, Personal Hygiene, Contamination and Food Safety Control, Temperature Management Systems, Food Poisoning & Bacteriology, The Control of Organisms (Pests) and Food Storage and Deliveries.

Further information about this qualification

Course Delivery: Online.

Certification: Valid for 3 Years. Download and print your certificate.

Duration: Approx. 3 hours to complete.

Recognised by: Environmental Health, FSA, Ofsted, ISI, ISA, HMIE, Estyn, Sports and Medical regulating bodies and childminding agencies.

Progression - We would suggest the Anaphylaxis Awareness Level 2 and First Aid in the Workplace courses.

FREE Updates - you are welcome to look back over the course modules for a further 12 months from your course completion date.

Course Objectives

By the end of the 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 how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, and know how to carry out effective stock rotation.
Be aware of the importance of personal hygiene, how to carry out proper handwashing procedures, and recognise when it's important to wash your hands.
Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to properly take food temperatures.

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