Food Safety Level 2

The aim of this course is to provide you with comprehensive knowledge and understanding to achieve compliance with the current Food Safety Act.

This course is essential for those working in Restaurants, Takeaways, Food Manufacturers, Hotels, Schools, Care Homes or anywhere that prepares food.

Upon successfully completing this course you will be awarded a level 2 food safety certificate.

Just £19.99. Enrol today!

Duration

2 hours 30 minutes

Certificate

Self-print certificate

Course type

Online study / e-learning

Price

£19.99

Course aim:

The aim of this course is to equip any food handler with a basic knowledge of food safety to enable them to work with food in a safe and hygienic manner. The ultimate aim is to prevent food poisoning and contamination.

Course objectives:

On completion of this course you should be able to:

  • Understand the laws and legal obligations
  • Understand your responsibilities as a food handler
  • Identify a variety of food poisoning bacteria and the conditions necessary for bacteria growth
  • Understand common food hazards – physical, chemical, microbiological and allergenic
  • How to manage food safety hazards
  • Understand the importance of cleaning schedules and cleaning
  • Identify a pest infestation and how to act accordingly.

Course Curriculum

  • Introduction
    5 minutes
  • Food law and standards
    5 minutes
  • The Food Acts
    5 minutes
  • Food Standards Agency UK
    5 minutes
  • Food Standards Scotland
    5 minutes
  • Environmental Health
    5 minutes
  • Everyone is responsible
    5 minutes
  • The importance of good food hygiene
    5 minutes
  • Consequences of poor food hygiene
    5 minutes
  • Maintaining food hygiene and safety
    5 minutes
  • Definitions and terms
    5 minutes
  • HACCP (Hazard Analysis and Critical Control Points)
    5 minutes
  • Seven HACCP principles
    5 minutes
  • Due diligence
    5 minutes
  • Reflection
    5 minutes
  • Food contaminants
    5 minutes
  • What is a foodborne illness?
    5 minutes
  • High-risk foods
    5 minutes
  • Preventing food poisoning
    5 minutes
  • Reflection
    5 minutes
  • Basic microbiology
    5 minutes
  • Viruses
    5 minutes
  • Bacteria
    5 minutes
  • The Food Poisoning Chain
    5 minutes
  • Binary Fission
    5 minutes
  • Danger zone
    5 minutes
  • What causes food to be in the danger zone?
    5 minutes
  • Toxins and spores
    5 minutes
  • Foodborne illnesses
    5 minutes
  • Important things to look out for
    5 minutes
  • Reflection
    5 minutes
  • Poultry
    5 minutes
  • Eggs
    5 minutes
  • Fish and shellfish
    5 minutes
  • Vegetables
    5 minutes
  • Deli meats
    5 minutes
  • Ready-to-eat foods
    5 minutes
  • Rice
    5 minutes
  • Unpasteurised dairy
    5 minutes
  • Be aware of natural poisons in food
    5 minutes
  • Low-risk foods and preservation
    5 minutes
  • Reflection
    5 minutes
  • What is physical contamination?
    5 minutes
  • Preventing physical contamination
    5 minutes
  • What is chemical contamination?
    5 minutes
  • Preventing chemical contamination
    5 minutes
  • Your responsibility
    5 minutes
  • Food allergy and food intolerance
    5 minutes
  • 14 major food allergens
    5 minutes
  • Anaphylaxis
    5 minutes
  • Responding to anaphylaxis
    5 minutes
  • Further training in allergen awareness
    5 minutes
  • Reflection – Allergen contamination
    5 minutes
  • What is cross contamination?
    5 minutes
  • Main causes of cross contamination
    5 minutes
  • Personal hygiene and fitness to work
    5 minutes
  • Working with food
    5 minutes
  • Reporting sickness
    5 minutes
  • Effective hand-washing
    5 minutes
  • When to wash your hands
    5 minutes
  • Handwashing protocol
    5 minutes
  • Hand rubs and gels
    5 minutes
  • Disposable gloves
    5 minutes
  • Personal Protective Equipment
    5 minutes
  • Reflection
    5 minutes
  • Benefits of effective cleaning
    5 minutes
  • Cleaning schedule
    5 minutes
  • Cleaning processes
    5 minutes
  • Surfaces and equipment
    5 minutes
  • Surface cleaning cloths
    5 minutes
  • Stages of cleaning surfaces
    5 minutes
  • Floor cleaning
    5 minutes
  • Washing-up
    5 minutes
  • Refrigerator and freezers
    5 minutes
  • Bins and waste
    5 minutes
  • Premise cleaning
    5 minutes
  • Reflection
    5 minutes
  • Separating foods
    5 minutes
  • Designated equipment and utensils
    5 minutes
  • Cooking and temperatures
    5 minutes
  • Cooking meat safely
    5 minutes
  • Leftovers
    5 minutes
  • Cooking methods
    5 minutes
  • Hot holding
    5 minutes
  • Reflection
    5 minutes
  • Chilling down hot food
    5 minutes
  • Some foods need extra care
    5 minutes
  • Refrigeration
    5 minutes
  • Reflection
    5 minutes
  • Freezing food
    5 minutes
  • Freezer storage recommendations
    5 minutes
  • Defrosting
    5 minutes
  • Food storage
    5 minutes
  • Stock rotation
    5 minutes
  • Use by and Best Before Dates
    5 minutes
  • Suppliers and deliveries
    5 minutes
  • Reflection
    5 minutes
  • Design and construction
    5 minutes
  • Designated areas
    5 minutes
  • Drainage
    5 minutes
  • Ventilation and lighting
    5 minutes
  • Storage for cleaning equipment and outdoor clothing
    5 minutes
  • Waste management
    5 minutes
  • Reflection
    5 minutes
  • Pests
    5 minutes
  • Signs of pests
    5 minutes
  • Reflection
    5 minutes
  • Food Safety Level 2
    30 questions
  • Course Submission and Feedback
    0 minutes

Your course includes

 

Up-to-date information

Our course material is both current and relevant; verified by leaders in the industry.

Various media

We use a combination of text, imagery, videos and presentations to help you get the most out of this course.

Course downloads

This course features documents for you to download and use in your workplace.

Post-course feedback

Upon completion of the course you are required to complete a short feedback survey.

Frequently asked Questions

When does the course start and finish?

The course begins when you are ready. Although the course duration is 2 hours and 30 minutes, you can work at your own pace, and your progress is saved automatically.

How long do I have access to the course?

After registering for the course, you have 365 days to access the course.

Does the course have a test?

Yes. There is a short assessment at the end of the course. If you do not pass, you have the opportunity to review the content and re-take the assessment when you are ready.

Does the course offer a certificate upon completion?

Yes. Upon successful completion of the course, you will be awarded a personalised certificate. This is saved to your personal dashboard. You can download and print this certificate when you require it. In addition, you are also credited with a digital badge that will feature in your personal dashboard.

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