Level 2 Food Hygiene and Safety

This level 2 food safety and hygiene course will teach you about your legal responsibilities and what constitutes best practices in food businesses concerning safety threats, temperature control, food storage, preparation, personal hygiene, and cleaning the premises. You will learn about your duties through various interactive exercises, written text, and video information. After completing this training, you will feel confident in your food safety knowledge and have the skills and resources you need to keep people safe and comply with food hygiene laws.

Food hygiene rules, safety dangers (including preventing food poisoning), personal hygiene, cleanliness, food storage and temperatures, and cross-contamination concerns with food are covered in depth in our food hygiene course. The course is professionally created to assist caterers, chefs, hospitality personnel, manufacturers, retailers, and other food handlers in improving their food hygiene standards while remaining compliant with UK legislation.

By law, all food handlers must comprehend the concepts of food hygiene and know how to work appropriately to avoid contaminating the food they serve. Anyone who handles, prepares, or serves food in any industry should take this Level 2 Food Safety and Hygiene course.

Regulations

Food Safety Act 1990

A food business cannot:

• Cause food to be hazardous to one's health.
• Sell food that is not what the consumer is entitled to expect in terms of content or quality.
• Describe or present food dishonestly or misleadingly.
  
  

The Food Safety and Hygiene Regulations 2013

The 2013 Regulations establish strict guidelines for controlling and managing necessary food safety steps:

• The condition of the buildings and equipment
• Temperature management in the preparation, storage, and serving of food.
• Food handling procedures that are sanitary
• Food handlers' hygiene 
• Disposal of waste
  
  

Accreditations

Being Continuing Professional Development (CPD) recognised indicates that training programmes for educators and exceptional education professionals are of high quality to help them grow their skills and talents. Richard Sprenger, a well-known food safety expert and author, wrote this course. This food safety training is CPD approved and meets the UK's obligatory food handler training requirement.

Facts and Figures

Food poisoning is a significant health concern for the public in the United Kingdom, with an estimated 2.4 million cases of foodborne illness annually. This implies that if you own or work for a food company, you must ensure that all the food you make and serve is safe to eat and free of harmful substances.

Who should take this course?

1. Food handlers: Anyone who handles food in a professional capacity, including chefs, cooks, waitstaff, and bartenders.

2. Business owners: Individuals who own or manage a food-related business, such as restaurants, cafes, food trucks, and catering companies.

3. Supervisors and managers: Those who oversee and manage food handlers or food-related operations, including kitchen managers, supervisors, and food safety auditors.

4. Food safety trainers: Individuals who provide food hygiene and safety training to others, such as trainers or instructors.

5. Health and safety officers: Those responsible for ensuring that businesses comply with health and safety regulations, such as health inspectors and environmental health officers.

6. Individuals seeking employment in the food industry: Anyone looking to work in the food industry, whether as a career or part-time job, should consider taking this course to gain knowledge and increase their employability.

7. Volunteers: Anyone volunteering in a food-related capacity, such as at a soup kitchen or food bank, can benefit from this course to ensure that they are handling food safely and effectively.

Aims of the course

By completion of this course, you will be able to:

1. Comprehend your legal and employer obligations under UK and EU food hygiene regulations, and understand the fundamental principles of food safety management systems.

2. Recognize the different types of food hazards such as microbiological, physical, chemical, and allergenic, and understand the significance of controlling contamination and how to control it.

3. Understand appropriate food storage practices for various food types, differentiate between ‘use by’ and ‘best before’ dates, and implement effective stock rotation.

4. Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to accurately measure food temperatures.

5. Recognize the importance of personal hygiene, comprehend proper hand washing procedures, and identify when hand washing is crucial.

6. Understand how to design premises to decrease hazards and be familiar with your responsibilities in regards to cleaning and pest control.

Certification

The Level 2 Food Hygiene and Safety for Catering course is CPD approved, RoSPA approved, and IoH approved. These accreditations ensure that the course conforms to universally accepted Continuing Professional Development (CPD) guidelines and provides up-to-date, quality and content-approved training, evaluated by independent organizations such as the Royal Society for the Prevention of Accidents (RoSPA) and the Institute of Hospitality (IoH).

After successfully completing the course, you will receive a quality assured certificate by post the next working day. This certificate serves as evidence for compliance and audit purposes and does not have an expiry date. However, it is recommended to renew this training every 3 years based on industry best practice guidelines, which we will indicate on your certificate.

Assessment

By finishing the training material, you will take an online assessment consisting of 20 multiple choice questions. The pass mark for the assessment is 80%. The system will automatically grade your answers, giving you immediate feedback on whether you passed or not. If you do not pass, there is no need to worry as you can retake the assessment as many times as necessary without any additional fees.