Food Safety & Hygiene (Level 2)
Foodborne illness affects millions of people in the UK each year, and the handling, preparation and storage decisions made by food workers are the single biggest factor in whether it occurs. This IOSH-approved, CPD-accredited Level 2 course builds on Level 1 training to provide a detailed understanding of food hazards, the four Cs of food safety, Food Safety Management Systems including HACCP, and the legal requirements under the Food Hygiene Regulations 2006 and Regulation (EC) No 852/2004. Completed entirely online in around 70 minutes, it leads to a Level 2 Food Hygiene Certificate, which should be renewed at least every three years.
• Introduction to food hygiene
The main food hazards and how contamination occurs at different stages of handling, preparation and sale, including the causes of food poisoning and why temperature, time and hygiene practices are the critical control points.
• Personal hygiene
The personal hygiene standards required of food handlers, including handwashing procedures, protective clothing, reporting illness and the behaviours that prevent contamination from person to food.
• Cleaning
The principles of effective cleaning and disinfection in food environments, how to prevent cross-contamination between raw and ready-to-eat foods, and the cleaning schedules and procedures required under food safety legislation.
• Storage, temperature and time
How to store food safely, the temperature ranges required for different food types, cooking and chilling requirements, and how time and temperature interact to create or reduce the risk of bacterial growth.
• The law
The requirements of the Food Hygiene Regulations 2006 and Regulation (EC) No 852/2004, including food premises requirements, Food Safety Management Systems, HACCP principles and record keeping obligations for food businesses.
• Assessment
Online knowledge checks completed throughout the course.
Online e-learning course of approximately 70 minutes, IOSH approved and CPD accredited. Delivered with interactive content and practical examples. Allows completion at the learner's own pace. A Level 2 Food Hygiene Certificate is issued on completion, which should be renewed at least every three years.
Employees who regularly handle food in catering, hospitality, manufacturing, retail or care settings, including chefs, catering staff, food production workers and managers. Suitable for anyone progressing from Level 1 or those seeking a more detailed grounding in food hygiene requirements.
No prerequisites required.