Candidates will be taught a variety of Food Hygiene and Food Safety topics.
These include potential contaminants, food safety legislation and responsibilities of employees in the workplace.
- Personal responsibility for food safety
- The law governing food hygiene
- Food safety enforcement
- Microbiological hazards
- Food poisoning and its control
- Temperature controls
- Contamination hazards
- HACCP from purchase to service
- Spoilage and prevention
- The importance of good personal hygiene
- Pests and control measures
- Cleaning and disinfection
Assessment and Certification
Candidates will receive a course booklet to assist them throughout the course.
At the end of the course, candidates will take a multiple-choice question paper to test their understanding.
Successful candidates will receive an accredited certificate, shortly after their training.
We recommend that candidates retake the course every 3 years to refresh their understanding.
Who needs level 2 food hygiene training?
The Food Standards Agency states that staff handling food need to have adequate training to handle food in a hygienic way.
Level 2 food safety training is aimed at anyone who has prolonged contact with food.
This can be in production, preparation or the sale of foodstuffs. Industries that need to consider level 2 food safety training include:
- Mobile catering
- Food Manufacturing
- Drinks manufacturing
This course is suitable for both manufacturing and catering as different exams are provided for each industry.