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.Food Hygiene and Safety Level 2 Course for Catering & Hospitality

Food Hygiene  

.Food Hygiene and Safety Level 2 Course for Catering & Hospitality

Master food hygiene with our CPD-certified course, syllabus mapped to RSPH & CIEH Level 2. Earn a recognised certificate, stay compliant, and protect your customers.

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Course Accreditations

This course has been independently certified by the The CPD Certification Service.

The CPD Certification Service

What our learners are saying

4.7 out of 5

Based on 34 verified learner reviews

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Course Overview

CPD/CE Points:  210 Mins

Assessment:  33

Pass Rate:  80%

Ideal For:  Chefs (Head,

Sous, Commis), Kitchen Assistant, Food Handler, Front-of-House Staff Handling Food, Mobile Catering Staff, Warehouse/Food Distribution Staff, Care Worker Handling Food, Room Service Staff

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Authors

Food Compliance HQ Administrator
Food Compliance HQ Administrator

Course Details

Do you handle, prepare, or serve food? If so, this course is perfect for you. It’s designed to equip you with the essential knowledge and skills to ensure consumer safety while keeping your business successful and compliant.

Food safety is non-negotiable. Whether you work in a restaurant, café, pub, hotel, or mobile catering, your role demands the highest standards of hygiene and care.

The FCHQ Level 2 Food Hygiene and Safety Course for Catering Professionals equips you with practical, legally required knowledge to:

  • Prevent foodborne illnesses
  • Manage allergens safely (Natasha’s Law compliant)
  • Maintain impeccable personal and kitchen hygiene
  • Pass inspections and audits with confidence

Developed by leading Food Safety Consultants and our dedicated Online Education Specialists, our content is reviewed annually and promptly updated to reflect any legislative changes.

Certification:

  • CPD-certified
  • Syllabus Mapped to RSPH and CIEH Level 2
  • Food Standards Agency (FSA) aligned content
  • Instant Access to Certificate

Certificate Validity: 3 Years

    Food Hyiene Principles   Cross Contamination Prevention   Allergen Management (Natasha's Law/PPDS compliance)   Temperature control for Catering   HACCP principles (introduction)   Food law compliance (UK)   Personal Hygiene Standards in Catering   Preparing for Inspections and Audits  

Course Aims

To provide catering staff with critical food safety skills, ensuring they can prepare, serve, and handle food safely, legally, and hygienically within UK regulations.

Course Objectives

By the end of this course, you will:

  • Understand food hazards and effective controls
  • Prevent cross-contamination and allergen risks
  • Apply safe temperature and storage controls
  • Maintain personal and workplace hygiene
  • Demonstrate compliance with UK food laws

Course Curriculum

  • Introduction
  • Understanding food law and standards
  • Food Standards Agency UK
  • Food Standards Scotland
  • Environmental Health Agencies
  • Safety is everyone's responsibility
  • The importance of good food hygiene
  • Consequences of poor food hygiene
  • The responsibility of food handlers
  • Learning Outcomes of Module 1

  • Module 1: An introduction to food hygiene and safety 4 Assessments

  • Module 2: Food Contamination and Foodborne Illnesses
  • Understanding foodborne illness and food poisoning
  • High risk foods
  • Preventing food poisoning
  • Food contaminants
  • Understanding microbial contamination
  • Viruses
  • Bacteria
  • Understanding the food poisoning chain
  • Temperature danger zone
  • What causes food to be in the danger zone?
  • Understanding pathogens and foodborne illnesses
  • Key points to remember about food safety
  • Poultry safety guidelines
  • Safe egg consumption
  • Fish and shellfish
  • Vegetables and fruits
  • Deli meats
  • Ready to eat foods
  • Rice
  • Unpasteurised dairy
  • Beware of natural toxins in food
  • Low risk foods and preservation
  • What is physical contamination?
  • Preventing physical contamination
  • What is chemical contamination?
  • Preventing chemical contamination
  • Food allergens and Food Hypersensitivity (FHS)
  • Critical key terms and definitions for food handlers
  • What is Natasha's Law?
  • The 14 major food allergens
  • Signs and symptoms of food allergy reactions
  • What to do in an emergency?
  • Further training in allergen awareness
  • Learning Outcomes of Module 2

  • Module 2: Food Contamination and Foodborne Illnesses 5 Assessments

  • Module 3: Cross-contamination and personal hygiene
  • Preventing cross-contamination
  • When cross-contamination can occur
  • Improper handling and cross contamination
  • Personal hygiene and fitness to work
  • Personal hygiene and fitness to work guidelines
  • Essential hygiene practices
  • Reporting sickness for food handlers
  • Food safety incident reporting guidelines
  • Effective handwashing
  • Handwashing protocol
  • Hand rubs and gels
  • Gloves in food handling
  • Personal Protective Equipment (PPE)
  • Cleaning process for food handlers
  • Benefits of effective cleaning
  • Clear and clean as you go
  • Cleaning schedule
  • Essential cleaning processes
  • Frequency of cleaning
  • Maintaining hygiene for surfaces and equipment
  • Best practices for using cleaning cloths
  • Surface cleaning
  • Floor cleaning
  • Washing up
  • Cleaning and disinfecting refrigerators and freezers
  • Essential bin management
  • Premises cleaning and colour-coding system
  • Design and construction of premises
  • Designated areas
  • Sink requirements
  • Proper drainage practices
  • Ventilation and lighting
  • Storage in food handling environments
  • Effective waste management
  • Fire prevention
  • Fire response plan
  • Learning Outcomes of Module 3

  • Module 3: Cross-contamination and personal hygiene 5 Assessments

  • Module 4: Prepare, separate and serve food safely
  • Separating foods
  • Colour-coded equipment for safe food handling
  • Efficient storage solutions for equipment and utensils
  • Cooking and temperatures
  • Cooking temperatures and times
  • Checking cooking temperatures
  • Digital probe thermometers
  • Infra-red thermometers
  • Thermometer accuracy
  • Cooking meat safely
  • Best practices for handling leftovers
  • Preheating ovens and grills
  • Hot holding guidelines for food handlers
  • Properly chilling hot food
  • Some foods need extra care
  • Refrigeration guidelines
  • Reflective learning exercise
  • Freezing food safely
  • Proper freezer storage guidelines
  • Safely defrosting food
  • Food storage
  • Stock rotation for food safety
  • Understanding use-by and best-before dates
  • Managing suppliers and deliveries
  • Learning Outcomes of Module 4

  • Module 4 - Prepare, separate and serve food safely 5 Assessments

  • Module 5: Food Safety Management
  • Maintaining food hygiene and safety
  • Hazards and risks
  • Conduct control measures
  • What is a Critical Control Point (CCP)?
  • HACCP (Hazard Analysis and Critical Control Points)
  • What is due diligence?
  • Product withdrawal and recalls
  • Understanding and handling customer complaints
  • Transforming customer complaints into opportunities
  • Learning Outcomes of Module 5

  • Module 5: Food Safety Management 5 Assessments

  • Course summary

  • Assessment

  • Assessment 9 Assessments

Learner Reviews

4.7 out of 5 34 reviews
Excellent
29
Very good
4
Average
1
Poor
0
Terrible
0
4.72

Overall Rating

4.7

Clear & Understandable

4.7

Comprehensive & Accurate

4.8

Aims & Objectives

All Rating One Two Three Four Five
Most Recent Higher Rating Lower Rating

Louise L.

Food Server 7th June 2025

I would highly recommend this course! Great value, easy to use and I liked the way I was tested throughout the full training course. It really gave me confidence, knowing I was learning correctly as I went along. Thank You!

Aaliyah K.

4th May 2025

This course is very cheap and efficient!

Alison A.

22nd February 2025

great course, very informative and interesting. A pleasure to complete at a competitive price.

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Related Organisations

Food Standards Agency
Anaphylaxis UK
Allergy UK
Food Standards Scotland
Health & Safety Executive
Resuscitation Council UK

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