Food Hygiene and Safety – Level 2
Anyone who handles or prepares food in a professional setting must understand and follow the principles of food hygiene. This Level 2 Food Hygiene and Safety course is essential for anyone working in catering, hospitality, care, retail, or education, as well as in any setting where food is prepared or served.
The course covers a wide range of key topics, including food safety hazards, personal hygiene, cleaning routines, pest control, and legal responsibilities. In addition, learners explore HACCP (Hazard Analysis and Critical Control Points), the recognised system used to identify and manage food safety risks.
By the end of the course, learners gain the skills and confidence to maintain high standards of hygiene, cleanliness, and safety in their daily work. As a result, they can help prevent contamination, protect public health, and ensure full compliance with food safety law.
What You Will Learn
- The importance of food hygiene and the legal requirements for food handlers
- Microbiological hazards and how bacteria cause food poisoning
- How to prevent foodborne illness through temperature control and proper food handling
- Contamination risks and how to reduce them (cross-contamination, allergens, chemical hazards)
- Understanding HACCP principles and how to apply them from food delivery to service
- Personal hygiene standards and responsibilities of food handlers
- Requirements for maintaining clean and hygienic food premises and equipment
- How to identify and control food pests
- Cleaning, sanitising, and disinfection procedures
- The role of food safety enforcement officers and inspection procedures
- Overview of UK food safety laws including the Food Safety Act 1990 and Food Hygiene Regulations 2006
Certification
All participants who successfully complete the course will receive a Level 2 accredited and nationally recognised food hygiene certificate.
