Food Safety & Hygiene – Level 2 - Online Learning
This online Food Safety and Hygiene training is an in-depth course which builds on a basic knowledge of food safety in the workplace - whether in Food Manufacture, Hospitality or Retail.
We currently don not have any course dates scheduled, please contact us for more details.
This programme is aimed at those who are consistently required to handle various types of food in the workplace. It covers all that you need to know about food hazards and food poisoning, with clear explanations of the various ways in which food can become contaminated; personal hygiene; cleanliness in the food preparation area; safe storage; cooking; and chilling.
Learning outcomes
- Learn about the 4 C's of food safety
- Understand the procedures and premises that need to be put in place to ensure good safety and hygiene practises
- Builds on level 1 food safety training to give you a more in-depth understanding of food safety and hygiene
This course is made up of 4 sections and a test. You must complete all sections of the course in order to access the test.
- Introduction
- 1. Hazards & Poisoning 20 mins
- 2. Personal Hygiene 9 mins
- 3. The 4 C’s of Food Safety 23 mins
- 4. Procedures & Premises 5 mins
- Test 3 mins
SECTION 1
To achieve your Level 2 Food Hygiene Certificate, you need to understand the four major ways in which food can become contaminated. Firstly, we will look at the risks of microbiological contamination, then chemical contamination, physical contamination and allergenic hazards in foods.
SECTION 2
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. It even contains a step-by-step guide on how you should wash your hands!
SECTION 3
This section covers the 4 main C’s of food safety – cleanliness, cross-contamination, cooking and chilling. It includes cleanliness in food-prep areas, cross-contamination where harmful bacteria are spread from one thing to another, cooking and reheating foods safely and chilling & defrosting foods in the correct manner are hugely important.
SECTION 4
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 pr
Includes:
PC or mobile phone required for the theory part.
Once you’ve completed this e-learning course, you will finish with a Level 2 Food Hygiene Certificate, proving that you understand how to handle food in the workplace. The course also looks at Food Safety Management Systems (including HACCP), record keeping and legal requirements for food premises.
Food Safety & Hygiene – Level 2 certificate valid for 2 years.
Compliance
It's important that you comply with the law and know the ways in which it affects you and the way you work.
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:
- The Food Hygiene (England) Regulations 2006
- The Food Hygiene (Wales) Regulations 2006
- The Food Hygiene (Scotland) Regulations 2006
- The Food Hygiene (Northern Ireland) Regulations 2006
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.
Regulation (EC) No 852/2004, Chapter 1, Section 8
