Food Safety Level 2 Course Details

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Food Safety Level 2

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£24.95 + VAT
CPD Certified

Food Safety Level 2 Course

Our Food Hygiene course covers all the basics on food preparation, regulations, precautions and care when preparing food for others. It is designed to meet the requirements of various regulations in food preparation and health and safety. The course covers regulations, preparation, storage, infections, cross contamination, reporting, PPE, date marks, reporting illness and basic first aid in the kitchen. The certificate is valid for 3 years and can be taken online or in the classroom with one of our approved instructors.

This is a level 2 course for general food hygiene training for people working directly with food.  We also offer a level 1 course that covers the basics of food safety.

The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a ProTrainings Certificate and for online courses an Evidence Based Learning statement.

This course is also available as a QCF course, meeting the requirements of Ofqual. The employer has the choice of a standard ProTrainings certificate or a QCF certificate. Both are acceptable, have the same content, and meet the same learning outcomes. QCF level courses are usually needed where funding is required. Phone us and we can advise if needed. If you choose the QCF course, there are additional assessment criteria to be done with an instructor and a small extra certification charge.

QCF Qualification Details
Course Title: Food Safety in Catering
QAN: 600/1306/0
Level: 2
Credit Value: 1
GLH: 9
Product Code: L2AFSC
Online Price: £35.95 + VAT
FutureQuals Listing
The Register of Regulated Qualifications
Funding Information

Curriculum:

  • Food Hygiene Legislation
    • Relevant Legislation
    • The Environmental Health Officer
    • HACCP
  • Bacteriology and Food Poisoning
    • What are bacteria and how do they grow and affect us
    • How we control their growth
    • Food poisoning and its effect
    • Symptoms of food poisoning
    • Types of infections
    • Chemicals and foreign objects
    • Natural plant foods and allergies
  • Food Contamination
    • Cross contamination
    • The danger zone
    • Ways of preventing cross contamination
    • Chopping board colours
    • High risk foods
    • Pest control
    • Hot food display units
    • Working at a bar
    • Serving in a restaurant
  • Personal Hygiene
    • Hand washing and hand gels
    • Protective clothing
    • Reporting Illness
    • First Aid Kits for food preparation
    • How you need to act at work
  • Food storage and Preservation
    • Principles of food preservation
    • Date marks, damaged food and record keeping
    • Food Preservation Methods
    • Salting
    • Pickling
    • Food spoilage
    • Heating, Refrigeration and freezing
    • Egg precautions
    • Dietary Requirements
    • People at high risk 
    • Traditional methods of preservation
    • Preventing food spoilage
    • Warning signs

Understand how individuals can take personal responsibility for food safety

1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behavior
1.2 Describe how to report food safety hazards.
1.3 Outline the legal responsibilities of food handlers and food business operators

Understand the importance of keeping him/herself clean and hygienic2.1 Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination
2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds

Understand the importance of keeping the work areas clean and hygienic

3.1 Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal
3.2 State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
3.3 Outline the importance of pest control

Understand the importance of keeping food safe

4.1 State the sources and risks to food safety from contamination and cross contaminationto include microbial, chemical, physical and allergenic hazards
4.2 Explain how to deal with food spoilage including recognition, reporting and disposal
4.3 Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding,serving and transporting food
4.4 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding,serving and transporting food
4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation

Online Card:

Sample Food Safety Level 2 Card Front Sample Food Safety Level 2 Card Back

Classroom Certificate:

Sample Food Safety Level 2 Classroom Certificate