Food Hygiene Level 2
Food Hygiene Level 2 is an online course of approximately 30-45 minutes for chefs, cooks and kitchen assistants, catering staff in care, education and healthcare, hospitality front and back of house, retail staff handling open food, mobile and event caterers, and new starters in any food handling role. It covers hazards and the law, bacteria and food poisoning, personal hygiene, cross-contamination, temperature control, and food safety management. Scored assessment, 0.75 CPD hours.
Description
Food Hygiene Level 2 is an online course of approximately 30-45 minutes for chefs, cooks and kitchen assistants, catering staff in care, education and healthcare, hospitality front and back of house, retail staff handling open food, mobile and event caterers, and new starters in any food handling role.
The course has six short lessons:
- Hazards, contamination and the law: The four food safety hazards, how food becomes contaminated, and the legal duties of businesses and food handlers.
- Bacteria and food poisoning: What bacteria need to multiply, how fast they grow, spores and toxins, high-risk foods and common causes of food poisoning.
- Personal hygiene and fitness to work: Handwashing, protective clothing, habits that contaminate food, and reporting illness.
- Cross-contamination controls: Storage order, separating raw and ready-to-eat food, cleaning and disinfection, pests, and allergen cross-contact.
- Temperature control: Delivery, storage, cooking, cooling, reheating and hot holding, and using a probe thermometer.
- Food safety management: HACCP principles, critical control points, monitoring records and acting on a deviation.
Every teaching page is narrated with captions and includes an interaction. Each lesson before the last ends with a knowledge check, and the last lesson closes with a 12-question assessment drawn from all six lessons (70% to pass, unlimited retakes, results by lesson) and a set of personal commitments recorded with the result.
This course covers food hygiene to the Level 2 standard expected of food handlers. It is not a regulated Level 2 qualification, and your business's food safety management system always applies.
Main sources: Food Safety Act 1990; Food Safety and Hygiene (England) Regulations 2013; retained Reg (EC) 852/2004; FSA, Safer Food Better Business; FSA, Food handlers: fitness to work; FSA, E. coli O157 cross-contamination guidance; UKHSA.
Qualification Breakdown
By the end of this course the learner will be able to:
- Identify food safety hazards and the legal duties of food handlers.
- Explain how bacteria cause food poisoning and what they need to multiply.
- Apply personal hygiene and fitness-to-work rules.
- Prevent cross-contamination throughout storage and preparation.
- Control temperature at every stage from delivery to service.
- Explain HACCP principles and act on a monitoring record.
Certificate validity
3 years