Food Safety & Hygiene Level 2

This course is for food handlers who prepare, cook and handle open food. It covers food safety law and your responsibilities, contamination hazards and food poisoning, temperature control, date marks, cross-contamination, cleaning and disinfection, personal hygiene, pests, allergens, food safety management and inspections. It covers the knowledge expected at Level 2 but is not an Ofqual-regulated qualification, and it does not replace on-the-job training and supervision.
Modules
5
Duration
About 80 minutes
Pass mark
80%
Assessment
10 questions from a bank of 18

Learning outcomes

  • ✓Explain the main UK food safety laws, how they are enforced and your responsibilities as a food handler.
  • ✓Describe microbiological, chemical, physical and allergenic hazards, and how bacteria cause food poisoning.
  • ✓Apply safe temperature controls from delivery and storage through cooking, cooling, reheating and hot holding.
  • ✓Use stock rotation, date marks and cross-contamination controls, including separating raw and ready-to-eat food.
  • ✓Clean and disinfect correctly, maintain high standards of personal hygiene and recognise signs of pests.
  • ✓Manage allergen information and follow your business's food safety management system and records.

Course contents

  1. Module 1: Food Safety Law and Your Responsibilities

    Video (5 scenes) · 2 lessons · 3 practice questions

  2. Module 2: Hazards, Bacteria and Food Poisoning

    Video (5 scenes) · 2 lessons · 3 practice questions

  3. Module 3: Temperature Control and Stock

    Video (5 scenes) · 3 lessons · 3 practice questions

  4. Module 4: Cross-Contamination, Cleaning and Pests

    Video (5 scenes) · 3 lessons · 3 practice questions

  5. Module 5: Personal Hygiene, Allergens and Food Safety Management

    Video (5 scenes) · 3 lessons · 3 practice questions

  6. Final assessment & certificate