Skip to content
Food Hygiene and Food Safety Level 2 & 3 with Catering Management cover image
Play overlay
Preview this course

Food Hygiene and Food Safety Level 2 & 3 with Catering Management
School of Health Care

New Year Sale | 8 Courses Premium Bundle | 200+ Food Related Topics | Assessment Included | Instant Access

Summary

Price
£19 inc VAT
Study method
Online, On Demand
Duration
15.9 hours · Self-paced
Qualification
No formal qualification
Certificates
  • Reed Courses Certificate of Completion - Free
Additional info
  • Tutor is available to students
197 students purchased this course

Add to basket or enquire

Buy with Apple Pay Buy with Google Pay

Overview

Food Hygiene and Food Safety Level 2 & 3 with Catering Management

➽➽➽ Buy 1 and Get 7 Courses FREE!

➽➽➽ 2 More Trending Courses Added!

➽➽➽ Latest Updated (02 January 2026)

This Food Hygiene and Safety with Catering Management course will teach you how to maintain good hygiene practices among employees and sanitary practices at production sites, both of which are critical factors in preventing food contamination. If you work as a manager or supervisor in the catering industry, this Food Hygiene and Safety Level 2 & 3 with Catering Management course is perfect for you. It will assist you in exploring daily core responsibilities, such as implementing the fundamentals of a HACCP food safety management system.

This comprehensive Food Hygiene and Safety Level 2 & 3 with Catering Management course will provide learners with an in-depth knowledge of best food hygiene practices to ensure their business is ranked at a national five-star level. Enrol yourself on this Food Hygiene and Safety Level 2 & 3 with Catering Management course and learn how to conduct food safety, efficiently train your employees, and implement and track a proper food safety system at work that reduces food danger hazards, controls contamination, and maintains a high standard of hygiene.

Learning Outcomes of Food Hygiene and Safety Level 2 & 3 with Catering Management

After completing this Food Hygiene and Safety Level 2 & 3 with Catering Management course successfully, you will be able to:

  • Obtain a thorough understanding of food hygiene and safety precautions.
  • Validate a thorough understanding of the law and regulations governing food safety in the United Kingdom.
  • Determine the risks and hazards of food storage, transportation, and planning.
  • Implement and maintain a strong food safety system at work.
  • Maintain a clean workplace, practice good personal hygiene, and set a high standard for all employees.
  • Demonstrate excellent knowledge of food temperature control.
  • Describe the food safety control system in the workplace.

Courses you will GET:

  • Course 01: Level 2 Food Hygiene and Safety
  • Course 02: Level 3 Supervising Food Safety in Catering
  • Course 03: Level 3 HACCP Training Course
  • Course 04: Level 2 Food Hygiene and Safety for Catering
  • Course 05: Food Allergen Awareness Training
  • Course 06: Level 2 Certificate in Hospitality Management
  • Course 07: Level 2 HACCP Training for Catering & Retail
  • Course 08: Level 5 Professional Chef

[ Note: Free PDF certificate as soon as completing the Food Hygiene and Safety Level 2 & 3 with Catering Management course]

Certificates

Reed Courses Certificate of Completion

Digital certificate - Included

Will be downloadable when all lectures have been completed.

Curriculum

11
sections
82
lectures
15h 54m
total

    • 2: Module 1: Introduction to Food Hygiene 09:00
    • 3: Module 2: Food Safety- An Introduction 07:00
    • 4: Module 3: Food Hygiene and Safety Legislation in the UK 07:00
    • 5: Module 4: Food Safety Management (HACCP) 08:00
    • 6: Module 5: Nature and Origin of Food Contamination 04:00
    • 7: Module 6: Controlling Contamination 06:00
    • 8: Module 7: Bacterial Food Poisoning 10:00
    • 9: Module 8: Non-Bacterial Food Poisoning 08:00
    • 10: Module 9: Storage and Temperature Control of Foods 06:00
    • 11: Module 10: Cleaning and Disinfection 07:00

    • 12: Assessment of Level 2 Food Hygiene and Safety Course 06:00

    • 13: Module 01: An Overview of Supervising Food Safety 05:36
    • 14: Module 02: Legislations Related to Food Safety 15:45
    • 15: Module 03: Types of Food Contamination 06:19
    • 16: Module 04: The Process of Controlling Contamination 10:33
    • 17: Module 05: Micro-Organisms 08:09
    • 18: Module 06: Food Poisoning and Food-Borne Illness 25:04
    • 19: Module 07: Non-Bacterial Food Poisoning 10:10
    • 20: Module 08: Controlling Temperature 11:04
    • 21: Module 09: Checking, Verifying and Recording Temperatures 07:31
    • 22: Module 10: The Process of Food Preservation 13:25
    • 23: Module 11: Premises and Equipment Design 12:36
    • 24: Module 12: Waste, Cleaning and Disinfection 18:26
    • 25: Module 13: Pest Control 07:22
    • 26: Module 14: Personal Hygiene 13:04
    • 27: Module 15: Staff Training 11:33
    • 28: Module 16: Implementing a Food Safety Management System 24:53
    • 29: Module 17: Food Safety Management Tools 06:00

    • 30: Quiz of Level 3 Supervising Food Safety in Catering Course 04:00

    • 31: Module 1: An Overview of Food Hygiene and Safety 06:24
    • 32: Module 2: Legislation Related to Food Safety 13:01
    • 33: Module 3: Microbiological Hazards 27:07
    • 34: Module 4: Other Types of Hazards 19:03
    • 35: Module 5: Food Storage Process 15:46
    • 36: Module 6: Preparing Food 08:05
    • 37: Module 7: Personal Hygiene 11:03
    • 38: Module 8: Food Premises Design, Layout, Size and Suitability 11:47

    • 39: Module 1: Introduction 25:42
    • 40: Module 2: Consequences of Food Allergies 10:49
    • 41: Module 3: Food Allergies and Intolerance 11:23
    • 42: Module 4: Providing Allergen Information to Consumers 08:32
    • 43: Module 5: Food Allergen Law and the Food Labelling Regulations 18:36
    • 44: Module 6: Preventing Allergenic Cross Contamination 18:42

    • 45: Introduction to HACCP 25:08
    • 46: Microbial Hazards 23:49
    • 47: Food Safety Hazards 11:01
    • 48: Prerequisite Programmes 13:19
    • 49: Creating a HACCP System 07:25
    • 50: The 7 Principles: Hazard Analysis and Control Measures 13:27
    • 51: The 7 Principles: Monitoring and Verification 21:08

    • 52: Module 1: An Overview of HACCP 12:28
    • 53: Module 2: Laws Related to HACCP 19:55
    • 54: Module 3: HACCP Alternatives 14:07
    • 55: Module 4: Planning a HACCP System 08:08
    • 56: Module 5: Understanding Food Safety Hazards 12:56
    • 57: Module 6: Prerequisite Programmes 13:17
    • 58: Module 7: Creating the HACCP System 10:39
    • 59: Module 8: Principle 1: Hazard Analysis 11:24
    • 60: Module 9: Principle 2: Critical Control Points 12:25
    • 61: Module 10: Principle 3: Critical Limits 11:47
    • 62: Module 11: Principle 4: Monitoring Critical Control Points 06:14
    • 63: Module 12: Principle 5: Corrective Action 11:23
    • 64: Module 13: Principle 6: Verification of the HACCP System 10:03
    • 65: Module 14: Principle 7: Documentation 10:47
    • 66: Module 15: Implementing the HACCP System 08:04

    • 67: Module 01: Introduction to Culinary Arts 10:00
    • 68: Module 2_ Knife Skills and Basic Techniques.docx.pdf 08:00
    • 69: Module 3_ Stocks, Sauces, and Soups.docx.pdf 12:00
    • 70: Module 4_ Culinary Foundations_ Vegetables and Fruits.docx.pdf 10:00
    • 71: Module 5_ Culinary Foundations_ Meat, Poultry, and Seafood.docx.pdf 08:00
    • 72: Module 6_ Culinary Foundations_ Grains, Legumes, and Pasta.docx.pdf 06:00
    • 73: Module 7_ Culinary Techniques_ Sautéing, Roasting, and Grilling.docx.pdf 09:00
    • 74: Module 8_ Culinary Techniques_ Braising, Stewing, and Steaming.docx.pdf 09:00
    • 75: Module 9_ Baking and Pastry Fundamentals.docx (1).pdf 08:00
    • 76: Module 10_ International Cuisine.docx.pdf 08:00
    • 77: Module 12_ Food Safety and Sanitation.docx.pdf 08:00
    • 78: Module 13_ Operations Management.docx.pdf 17:00
    • 79: Module 14_ Plating and Presentation Techniques.docx.pdf 06:00
    • 80: Module 15_ Culinary Entrepreneurship and Career Development.docx.pdf 07:00

    • 81: Module 01: An Overview of Hospitality 24:00
    • 82: Module 02: Understanding Hospitality Management 18:00

Course media

Description

This Food Hygiene: Food Hygiene and Safety Level 2 & 3 with Catering Management Course is ideal for anyone who works or wants to work in the catering sector with food or drink. The Food Hygiene: Food Hygiene and Safety Level 2 & 3 with Catering Management Course covers all aspects of controlling food safety hazards, including food storage, temperature control, food preparation, personal hygiene, and premises cleaning.

Certificate of Completion

You will receive a course completion certificate for free as soon as you complete the Food Hygiene and Safety Level 2 & 3 with Catering Management course.

Student Testimonials - Our Students Review

Reviewed by Abby Peters

★★★★★ "Finally, I have done my Level 2 & 3 Food Hygiene and Food Safety with Catering Management course exam test, and it was awesome. I am really happy to complete this course. It is highly recommended"

Reviewed by Maya Wright

★★★★★ "Anyone can find their dream course here as I got. I enrolled in my most wanted course which enhanced my job skills. "

Reviewed by Bailey Dean

★★★★★ "I am glad that I chose their course for improving my skill and it really enhanced my CV "

Who is this course for?

This Food Hygiene and Safety Level 2 & 3 with Catering Management course is ideal for:

  • Food Safety Manager
  • Factory Manager or Supervisor
  • Catering Manager
  • Head Chef
  • Senior food retailers
  • Health & Safety Advisor
  • Restaurant Manager
  • Restaurant and Café owners
  • Kitchen Managers
  • Supervisors or Managers of fast-food outlets and takeaways
  • Supervisory food handlers

Special Note: Our Course is knowledge Based course. If You want to get qualified, you can consider following options:

  • Level 1 Award in Food Safety in Catering (RQF)
  • Level 2 Award in Food Safety for Catering (RQF)
  • Level 2 Award in Food Safety in Catering (RQF)
  • Level 3 Award in Food Safety for Catering (RQF)
  • Level 3 Award in HACCP for Food Manufacturing (RQF)
  • Level 3 Award in Food Allergen Management in Catering (RQF)
  • Level 4 Award in Food Safety Management for Catering(RQF)
  • ISO 22000: Food Safety Management Systems Professional

Requirements

To enrol in this Food Hygiene and Safety Level 2 & 3 with Catering Management Course, students must fulfil the following requirements:

  • Good Command over English language is mandatory to enrol in our Course.
  • Be energetic and self-motivated to complete our Food Hygiene Course.
  • Basic computer Skill is required to complete our Food Hygiene Course.
  • If you want to enrol in our Food Hygiene Course, you must be at least 15 years old.

Career path

After completing this Food Hygiene and Safety Level 2 & 3 with Catering Management course, you may be able to pursue a variety of professional opportunities in the Food & Catering sector.

Questions and answers

No questions or answers found containing ''.

Jane asked:

Can I take this course from outside the UK?

Answer:

Yes, you can enrol in this course from anywhere in the world.

This was helpful. Thank you for your feedback.
Ask a question

Reviews

4.6
Course rating
93%
Service
93%
Content
93%
Value

Legal information

This course is advertised on Reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.

FAQs

Study method describes the format in which the course will be delivered. At Reed Courses, courses are delivered in a number of ways, including online courses, where the course content can be accessed online remotely, and classroom courses, where courses are delivered in person at a classroom venue.

CPD stands for Continuing Professional Development. If you work in certain professions or for certain companies, your employer may require you to complete a number of CPD hours or points, per year. You can find a range of CPD courses on Reed Courses, many of which can be completed online.

A regulated qualification is delivered by a learning institution which is regulated by a government body. In England, the government body which regulates courses is Ofqual. Ofqual regulated qualifications sit on the Regulated Qualifications Framework (RQF), which can help students understand how different qualifications in different fields compare to each other. The framework also helps students to understand what qualifications they need to progress towards a higher learning goal, such as a university degree or equivalent higher education award.

An endorsed course is a skills based course which has been checked over and approved by an independent awarding body. Endorsed courses are not regulated so do not result in a qualification - however, the student can usually purchase a certificate showing the awarding body's logo if they wish. Certain awarding bodies - such as Quality Licence Scheme and TQUK - have developed endorsement schemes as a way to help students select the best skills based courses for them.
View all
Related searches: Management courses, Online courses

Interest free credit agreements provided by Zopa Bank Limited trading as DivideBuy are not regulated by the Financial Conduct Authority and do not fall under the jurisdiction of the Financial Ombudsman Service. Zopa Bank Limited trading as DivideBuy is authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority, and entered on the Financial Services Register (800542). Zopa Bank Limited (10627575) is incorporated in England & Wales and has its registered office at: 1st Floor, Cottons Centre, Tooley Street, London, SE1 2QG. VAT Number 281765280. DivideBuy's trading address is First Floor, Brunswick Court, Brunswick Street, Newcastle-under-Lyme, ST5 1HH. © Zopa Bank Limited 2026. All rights reserved.