Level 2 Food Hygiene and Safety for Catering

Categories Food Hygiene

Level 2 Food Hygiene and Safety for Catering

The Level 2 Food Hygiene and Safety for Catering course is designed to provide students with comprehensive knowledge and skills in food hygiene and safety. This course will equip students with the necessary knowledge to ensure compliance with food safety regulations, protect consumers from potential hazards, and safeguard the reputation of their food business.
Throughout the course, students will explore various modules that cover critical topics related to food hygiene and safety. These modules include an introduction to food safety laws, the identification and control of bacteria and microbiological hazards.
By the end of the course they will understand food poisoning and its control measures, strategies for food spoilage prevention and proper food storage, personal hygiene guidelines, the implementation of Hazard Analysis and Critical Control Points (HACCP), and adapting food businesses during the COVID-19 pandemic

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Level 2 Food Hygiene and Safety for Catering

Categories Food Hygiene

Key Features

Accredited by CPD UK
Institute of Hospitality endorsed
Designed according to RSPH and CIEH level 2 syllabus
Developed by qualified food safety professionals
Fully online, interactive course with audio voiceover
Self paced learning and laptop, tablet, smartphone friendly
Instant e-certificate and hard copy dispatch by next working day
24/7 Learning Assistance
Discounts on bulk purchases

Extra Included :

Learning Outcomes

Identify the cause and risk of poor food hygiene
Understand the UK laws in place for all types of food handling.
Prevent the spread of bacteria in food.
Control the possibility of food poisoning.
Store food correctly and recognise spoilt produce.
Understand the importance of personal hygiene and cleanliness.
Understand the unique challenges posed by the COVID-19 pandemic in the catering industry.
Use HACCP as part of their everyday schedules.

Who should take the Level 2 Food Hygiene and Safety for Catering Course

This informative course is perfect for anybody associated directly with the food sector such as:

Catering managers looking to improve their food safety knowledge.
Supervisors in food establishments who need to meet legal requirements.
Restaurant, café, and hotel owners seeking to ensure high hygiene standards.
Staff responsible for overseeing food safety practices within kitchens.
Those aiming for a career in food safety management or compliance.
Individuals seeking to ensure the safety of customers in food service.
Anyone working in a supervisory role in the catering industry.
Professionals looking to meet the standards set by the Food Standards Agency (FSA).

Assessment

At the end of this food and hygiene level 2 course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.

Certification

Once you complete your food and hygiene level 2 course, we will send you a digital certificate immediately. You can also have a printed certificate delivered by post. Our courses are fully accredited, equipping you with up-to-date skills and knowledge to improve your competence and effectiveness in your field.

Additionally, the Institute of Hospitality endorses this Level 2 Food Hygiene and Safety course, guaranteeing high-quality content that teaches industry standards and best practices.

Course Curriculum

Module 1: Introduction to Food Safety and the Law

In Module 1, you will first explore your legal responsibilities as a food handler and then examine key UK legislation governing food handling and preparation. Furthermore, you will learn how authorities enforce these laws and understand what consequences businesses face if they violate them.

Module 2: Bacteria and Microbiological Hazards

Module 2 then explores the most common and persistent hazard in food safety: food poisoning and its primary cause—microbiological contamination. First, you’ll identify different types of food poisoning and how bacteria, viruses, or moulds enter food, spread illnesses, and introduce toxins. Next, you’ll also discover effective ways to prevent microbes from making food harmful. Finally, you’ll understand your legal responsibilities and obligations.
Legal measures
Summary

Module 3: Physical, Chemical and Allergenic Hazards

In Module 3, we will explore three other primary food hazards that can contaminate food and harm people. We will also examine how the law addresses each of these risks.
Summary
risk assessments
Risk Assessment during PAT

Module 4: Food Poisoning and Control Measures

In Module 4, you will explore the subject of food-borne disease in greater depth by establishing precisely what it is, examining the different types and their causes, and understanding how we can control them in a food-handling environment. Furthermore, you will learn about how food poisoning and food-borne disease are defined under the law. Additionally, you will discover the many different forms of these illnesses and their often confusingly similar symptoms.

Module 5: Food Spoilage and Food Storage

In Module 5, you will learn how and why food spoilage is the primary cause of waste in both food businesses and broader society. Moreover, it is also the most significant source of food poisoning. In addition, you will explore the best ways to preserve food and how to spot and prevent spoilage. Before moving on, you will first understand the key principles of food preservation. Then, you will delve deeper into the main methods of preserving foods, some of which have been used since time immemorial.

Module 6: Personal Hygiene

In Module 6, you will come to understand how food handlers are, in fact, potentially the most significant and direct sources of illness. Moreover, you will learn the essentials of personal hygiene ‘best practice’ and, in doing so, ensure that you fully understand all the regulations you need to follow.

Module 7: HACCP and Food Premises

In Module 7, you will learn how it is essential to ensure that all food businesses, therefore, take every precaution in preventing food-borne illnesses from being passed on via their products.

Module 8: Cleaning

In Module 8, you will learn how your food business premises must be well designed and correctly used. Additionally, a strict and efficient cleaning regime is essential to maintaining a hygienic environment. Furthermore, you will discover that excellent hygiene standards are not only enforceable under the law but will also be expected by the customers who use your business. As a result, you will understand how strict cleaning protocols and schedules contribute to sustaining a completely hygienic and safe food production area. Finally, you will be shown the consequences of failing to follow such guidelines and procedures.

Module 9: Reopening and Adapting Your Food Business During COVID-19

In Module 8, you will learn how your food business premises must be well designed and correctly used. Furthermore, you will understand how a strict and efficient cleaning regime is essential to maintaining high standards. Additionally, you will see that excellent hygiene standards are not only enforceable under the law but also expected by the customers who use your business. Moreover, you will learn how strict cleaning protocols and schedules contribute to sustaining a completely hygienic and safe food production area. Finally, you will be shown the consequences of not following such guidelines and procedures.