Health & Safety / HR Compliance FAQs
Covered in this course
The Food Safety and Hygiene Training - Level 2 course is broken down into 4 sections.
1) Food Hazards and Food Poisoning
As one of the major concerns in modern food processing, the first section is all about food poisoning. To achieve your Level 2 Food Hygiene Certificate, you need to understand the four major ways in which food can become contaminated, what the symptoms of contaminated food are, and how to avoid the dangers.
Firstly, we will look at the risks of microbiological contamination, including bacteria, viruses, moulds and parasites. We take an in-depth look at what bacteria actually needs to grow and multiple, and use it to explain how easy it is to reduce risks. We also explain the importance of food labelling and stock rotation.
We then move on to chemical contamination, including the risks of cleaning products and pesticides in your food. You will be able to learn the importance of storing and using chemical products well away from food products.
This is followed by a detailed look at physical contamination. This is all about protecting food from visible objects which might contaminate it, including animal hair, jewellery, packaging, fingernails and more!
Finally, we take a look at allergenic hazards in foods – these are foods which can cause an allergic reaction. These can include peanuts and food colourings, and how important it is to ensure that honest allergy information is displayed on all labels, packaging and menus.
2) Personal Hygiene
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.
The section even contains a step-by-step guide to help you understand how you should wash your hands!
3) The 4 C's of Food Safety
This section covers the 4 main C’s of food safety – cleanliness, cross-contamination, cooking and chilling.
Cleanliness in food-prep areas covers simple things, like tidying up as you go, how to keep your work surfaces clean and how to wash-up properly.
Cross-contamination is where harmful bacteria are spread from one thing to another. This could be anything for food, surfaces, hands or shared equipment. Mostly, this contamination occurs simply by touching the item without washing your hands correctly. This can happen at any point during the food-production process, so we also information on the correct storage of food and disposal of waste.
Cooking and reheating foods safely includes the use of reliable probe thermometers.
Chilling and defrosting foods in the correct manner is hugely important, and this course contains step-by-step guides on how to check the temperature in fridges and freezers.
4) Procedures and Premises
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 (Hazard Analysis Critical Control Point).
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 and where it's going to (where appropriate).
We talk about inspections and finally we use an interactive screen with clickable areas to show the legal requirements for food premises.
Level 2 Food Hygiene Certificate
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 Level 2 Food Safety & Hygiene 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.
Real user reviews
Based on 1,490 real user reviews.
I found the actual content of this course very interesting however it was mostly all videos of a man talking with a few bits of written information. This became boring incredibly quickly and I struggled to focus to take everything in. There were two written sections which were dry and dull. Having different ways of learning would improve this course dramatically. It's fine as a refresher but for someone learning this for the first time it's very poor.
it was a very long session as most was repeated in level 1 , could have just been 15 mins ?
could be more interactive, I found it long and boring.
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To be perfectly honest, it comes down to pretty much just common sense. I had to complete this level 2 because I prepare food for our year six camp. Where cooking and prep takes place in a big tent in the middle of a field. Lots of coloured chopping boards needed.
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It would have been easier if they had told you that you enter each answer at the end of each section with a tick as they did when you got to take the test.I got all the way through but it wouldn't let me take the test,because I had got some answers wrong.It never told me that the answers were wrong so I had no idea. It was very frustrating.As I' m not computer literate it took me a lot longer.
Legislations relating to Food Safety & Hygiene
It's important that you comply with the law and know the ways in which it affects you and the way you work. Take a look at relevant legislation below.
Food Hygiene Regulations 2006
What are the requirements of The 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.
As far as training is concerned, regulations state that "food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity".
They stipulate an onus on premises operators or business owners to, "identify any hazards [present] that must be prevented, eliminated or reduced to acceptable levels".
Staff health: "to ensure staff handling foodstuffs are in good health and undergo training on health risks".
Animals and pests: "as far as possible to prevent animals and pests from causing contamination".
Food waste: "to store and handle waste and hazardous substances so as to prevent contamination".
Food temperature: "compliance with temperature control requirements for foodstuffs".
Food premises: "Food premises are to be kept clean and maintained in good repair and condition".
Personal hygiene: "Every person working in a food handling area is to maintain a high degree of personal cleanliness and is to wear suitable, clean and, where necessary, protective clothing".