Food Hygiene Certificate Level 2 Course

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Food Hygiene Certificate Level 2 Course

If you own a business that requires staff to handle food in any capacity, you have a legal obligation to ensure that the relevant staff are trained in food safety and hygiene (the Food Safety Act 1990, and Food Hygiene Regulations 2005).

The Level 2 course in food safety and hygiene equips your employees with the theoretical knowledge and practical skills needed to carry out their work responsibly.

Who exactly needs to take this training?

Level 2 food hygiene certification is for anyone whose job responsibilities include the handling of food – whether that’s preparing, manufacturing or selling.

Some examples:

● Chefs
● School cooks
● Fast-food and takeaway workers
● Cafe staff
● Independent bakers

And plenty more.

Whereas Level 1 certification is for those who work in or near a food-prep or food-serving environment, Level 2 is specifically for those who actually come into contact with the consumables.

This course will…

1. Equip your employees with full knowledge of their legal obligations in regards to food safety management
2. Teach your employees the correct procedures for safe handling, storage and preparation

Is Level 2 required by law?

Yes, it’s a legal requirement for the types of employees described above.

It is the responsibility of business owners to arrange the training and certification for said employees.

Do I need to already have the Level 1 certificate?

No.

Everything that is covered in Level 1 (i.e. the fundamental principles of food safety and hygiene) is also covered in Level 2, so having your staff go straight to Level 2 is perfectly fine, plus more efficient for you as the employer.

Food Hygiene Level 2 course content

An introduction to food safety and hygiene

An overview of exactly why upholding food safety standards is so important. Topics covered include common terminology used and what each term means in plain English.

The science behind food hazards, contamination and illnesses

A run-through of different food-borne illnesses and their causes, with easy-to-understand science to illustrate how they work – from salmonella and norovirus to mycotoxins, parasites, pests and more.

Food legislation

A summary of food-related law that the UK has in place to prevent contamination and the development of food-borne illnesses, from harvesting right through to consumption. We will also outline the legal responsibilities of businesses and workers themselves.

The 4 Cs of food safety

Outlining the correct ways to approach the following:

  • Cleaning – ensuring surfaces and utensils are cleaned before and after
  • Cooking – making sure that all food is cooked thoroughly before serving, especially meat, poultry and fish
  • Cross-contamination – as in, preventing it, by washing hands properly, keeping raw foods away from cooked foods, using fresh surfaces and utensils as necessary and more
  • Chilling – letting cooked food cool down before refrigerating it (thereby preventing the development of harmful bacteria) and ensuring that foods are stored at optimal temperatures

The course breaks these elements down into great detail and provides staff with instruction on the approved methods for each.

Where does the training take place?

We can come to your premises and deliver the training to your staff there. This approach is preferable, because it means that your employees learn in a familiar environment with relevant examples.

However, if necessary, the training can be held at one of our nationwide training locations instead.

How long does it last?

The training usually lasts for 2 hours, depending on the size of the group (sometimes 3 hours).

How are participants assessed?

There is a test at the end of the course, which requires a 75% mark for a pass.

Are certificates given out at the end?

Yes, each person who completes the course will receive their printed certificate at the end.

How long is certification valid for?

Certification technically does not expire, but certain businesses do require their employees to renew certification after set periods of time (e.g. two years). It depends on your business’s policy.

To help ensure that participants are up to date on the latest standards and legislation, we recommend renewing the training once every three years.

Is Level 3 also necessary?

Not for regular staff.

The Level 3 certificate is only necessary for those who work in supervisory or managerial capacities, such as restaurant managers, catering managers, pub landlords, street-food traders and business owners.

Interested? Enquire about a course below:

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