• Module 1: An introduction to food hygiene and safety
  • 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 2: Food Contamination and Foodborne Illnesses
  • 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 3: Cross-contamination and personal hygiene
  • 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 4 - Prepare, separate and serve food safely
  • 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 5: Food Safety Management
  • 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
• Course Summary
  • Course summary
• Assessment
  • Assessment
• Assessment
  • Module 1: An introduction to food hygiene and safety
  • Module 2: Food Contamination and Foodborne Illnesses
  • Module 3: Cross-contamination and personal hygiene
  • Module 4 - Prepare, separate and serve food safely
  • Module 5: Food Safety Management
  • Assessment
• Course Feedback* (Required to obtain your certificate)
  • Give Feedback
• Certification
  • Download

A 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.