Food Safety and Hygiene Training - Level 2

Food Safety and Hygiene Training - Level 2 course badge

Food Safety and Hygiene level 2 online training is a legal requirement for anybody who regularly handles food - whether during production, preparation or sale. Our course is IOSH approved and CPD accredited and provides certificates upon completion.

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A person washing their hands - Food Safety Training Level 2

LEARNING OUTCOMES

  • Learn about the 4 C's of food safety
  • Understand the procedures and premises that need to be put in place to ensure good safety and hygiene practises
  • Builds on level 1 food safety training to give you a more in-depth understanding of food safety and hygiene

Covered in this course

COURSE CONTENTS

This training course is broken down into 4 sections

  1. 1 Food Hazards and Food Poisoning
  2. 2 Personal Hygiene
  3. 3 The 4 C's of Food Safety
  4. 4 Procedures and Premises
A person washing their hands - Food Safety Training Level 2
Close up of bacteria in food poisoning as part of the food safety and hygiene level 2 awareness course
SECTION 1

To achieve your Level 2 Food Hygiene Certificate, you need to understand the four major ways in which food can become contaminated. Firstly, we will look at the risks of microbiological contamination, then chemical contamination, physical contamination and allergenic hazards in foods.

Large image of a person maintaining food safety and personal hygiene
SECTION 2

One of the most serious hazards in the entire food industry is people themselves – people carry bacteria of all kinds, which can really be a problem if they contaminate food. This section is all about adhering to standards of good personal hygiene, including washing hands and being careful about what you wear. It even contains a step-by-step guide on how you should wash your hands!

Large image of fridge with food stored to avoid cross contamination for food safety and hygiene training level 2
SECTION 3

This section covers the 4 main C’s of food safety – cleanliness, cross-contamination, cooking and chilling. It includes cleanliness in food-prep areas, cross-contamination where harmful bacteria are spread from one thing to another, cooking and reheating foods safely and chilling & defrosting foods in the correct manner are hugely important.

Hot hold food record keeping as part of food health and safety
SECTION 4

In this final section, we cover aspects of food safety which are required at Level 2, including Food Safety Management Systems which are planned sets of procedures designed to manage food safety hazards and based on HACCP principles. The importance of record-keeping is also included - things like oven, fridge and freezer temperatures, training records, cleaning records and records about where food came from.

ABOUT THIS COURSE

This Level 2 Food Safety & Hygiene Training builds on and includes our Food Safety & Hygiene Level 1 training

This online Food Safety and Hygiene training is an in-depth course which builds on a basic knowledge of food safety in the workplace - whether in Food Manufacture, Hospitality or Retail.

This programme is aimed at those who are consistently required to handle various types of food in the workplace. It covers all that you need to know about food hazards and food poisoning, with clear explanations of the various ways in which food can become contaminated; personal hygiene; cleanliness in the food preparation area; safe storage; cooking; and chilling

Once you’ve completed this e-learning course, you will finish with a Level 2 Food Hygiene Certificate, proving that you understand how to handle food in the workplace. The course also looks at Food Safety Management Systems (including HACCP), record keeping and legal requirements for food premises. 

This course is broken down into 3 sections: the hazards of food (and avoiding food poisoning), personal hygiene and the cleanliness & cross-contamination hazards with food.

This course also works in conjunction with our Food Allergy Awareness Training programme. 

Keith Wickham, a presenter of Food Safety and Hygiene Training - Level 2

Presented by

Keith Wickham

The importance of Food Safety and Hygiene Training - Level 2

It’s important that you comply with the law and understand the positive impact this training course can have on your organisation and employees.

Find out more

Available in 28 languages

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It covers LMS navigation, course transcripts and test questions. If you don't see a course listed in the language you require, just let us know.

Our most popular languages

  • Italian
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  • French
  • Polish
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Food Safety & Hygiene Level 2 certificate

DOWNLOAD AND PRINT

Each of our courses ends with a multiple-choice test to measure your knowledge of the material.

This Level 2 Food Safety & Hygiene Training course concludes with a 20 question multiple-choice test with a printable certificate. In addition, brief in-course questionnaires guide the user through the sections of the training and are designed to reinforce learning and ensure maximum user engagement throughout.

As well as printable user certificates, training progress and results are all stored centrally in your LMS (Learning Management System) and can be accessed any time to reprint certificates, check and set pass marks and act as proof of a commitment to ongoing legal compliance.

What does my certificate include?

Your Food Safety and Hygiene Training - Level 2 Certificate includes your name, company name (if applicable), name of course taken, pass percentage, date of completion, expiry date and stamps of approval or accreditations by recognised authorities.

Please note if you are using our course content via SCORM in a third party LMS then we are unable to provide certificates and you will need to generate these in your host LMS yourself.

Level 2 Food Hygiene Certificate

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Why is this training important?

COMPLIANCE

It's important that you comply with the law and know the ways in which it affects you and the way you work.

Food Hygiene Regulations 2006

These regulations set out the basic hygiene requirements for all food businesses, from premises and equipment to staff training and hygiene. Critically, proof of appropriate practice and staff training are required by law.

Based on Regulation (EC) No 852/2004 of the European Parliament, the following legislation applies to all organisations handling foodstuffs for human consumption:

An integrated approach is necessary to ensure food safety from the place of primary production up to and including placing on the market or export. Every food business operator along the food chain should ensure that food safety is not compromised.

Regulation (EC) No 852/2004, Chapter 1, Section 8

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