Food Safety and Hygiene Level 2
Expanding on Level 1 food hygiene, this Food Safety and Hygiene Level 2 training course is designed for employees who prepare and handle food as part of their job. This course aligns with UK food safety laws, including the Food Safety Act 1990 and the Food Hygiene Regulations 2006, ensuring compliance with legal food handling requirements.
This RoSPA Assured Level 2 course covers advanced food safety principles, including microbiological hazards, food contamination risks, HACCP (Hazard Analysis and Critical Control Points), and legal responsibilities. By completing this training, learners will develop practical skills to prevent foodborne illnesses, cross-contamination, and unsafe food storage.
*Prerequisite: Learners must have completed Level 1 Food Hygiene before enrolling in this course.
£19.80
40
MINUTES
20
QUESTIONS
Unlimited
ATTEMPTS
Instant Digital
CERTIFICATION
What You'll Learn From This Course
Understand cross-contamination risks and how to prevent them.
Learn how foodborne illnesses occur and how to avoid them.
Know the best practices for storing, serving, cooking, and chilling food safely.
Understand the importance of food safety management systems (HACCP).
Recognise legal responsibilities, including record-keeping and compliance requirements.
Food safety is critical in any industry where food is prepared or handled. This training ensures that employees understand food hygiene principles, contamination risks, and safe food handling procedures.
With real-world examples and engaging lessons, this course provides learners with the confidence and knowledge to apply best practices in food safety and hygiene. Upon completion, learners will receive an instant digital certificate, demonstrating their competence in Level 2 food hygiene training.Poor food hygiene can lead to severe illness, legal action, and reputational damage for businesses. Every food handler has a responsibility to maintain high hygiene standards and prevent contamination.
By completing this training, you will help prevent foodborne illnesses and cross-contamination, ensure compliance with UK food safety regulations, develop confidence in handling, preparing, and storing food safely, and support a hygienic and safe working environment.Chefs, cooks, and kitchen staff.
Food handlers in hospitality and catering.
Supermarket and food retail workers.
Care home and nursery staff responsible for food preparation.
Anyone who directly handles or prepares food at work.
Section 1: Foodborne Illnesses & Bacteria
This section covers common foodborne pathogens, how bacteria contaminate food, and the diseases they cause. You'll learn how to identify, control, and reduce bacterial growth in food environments.
Section 2: Contamination & Cross-Contamination
Cross-contamination is a leading cause of foodborne illness. This section explains how food can become contaminated and provides best practices for handling raw and cooked food separately.
Section 3: Personal Hygiene & Cleanliness
Maintaining high standards of hygiene is essential for safe food handling. This section explores the importance of proper handwashing, uniform cleanliness, and personal protective equipment (PPE).
Section 4: Cooking & Chilling Food Safely
Temperature control is critical in food safety. This section covers safe cooking temperatures, cooling methods, and best practices for storing perishable foods.
Section 5: Risk Management & HACCP
This section introduces Hazard Analysis and Critical Control Points (HACCP), explaining how businesses can identify and control food safety risks throughout food preparation and storage.
Section 6: Legal Responsibilities & Record Keeping
Food businesses must comply with strict regulations. This section explains legal requirements, record-keeping practices, and employer/employee responsibilities in food safety compliance.
What's Covered in This Training Course
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Earn recognised certifications upon successful completion of our courses, showcasing your commitment to compliance and safety standards.
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