Food Hygiene and Safety Level 2
High Skills Training
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Curriculum
Description
Course 1 : Food Hygiene and Safety Level 3
Lecture-1 Introduction to Food Hygiene and Safety
- What is Food Safety?
- The Difference between Food Hygiene and Food Safety
- The importance of maintaining food hygiene and safety in the food industry
Lecture-2 General Food Safety Regulation and Rating System in the UK
- Food Safety Agency of England
- Food safety and hygiene maintenance standard rating systems
- Food Hygiene Rating Scheme in England, Wales and North Ireland
- The Food Hygiene Information Scheme (FHIS) in Scotland
Lecture-3 Microbiology in Food Safety
- Understanding Microbiology for Food Safety
- Why Microbiology matters in Food Safety
- Major Harmful Microorganism
Lecture-4 Food Poisoning, Contamination and Illness
- Understanding food poisoning and illness
- Food contamination and its causes
- Food allergy, indigestion and food related side effects of an individual
Lecture-5 Food Allergies and Natasha’s Law
- What is Natasha’s Law?
- How Natasha’s Law applies to food business
- Food Allergy and proper labeling of food products
Lecture-6 How to Prevent Food Hazards
- Maintaining hygiene in cooking, kitchen, and food serving
- Food preservation and how to prevent food contamination
- Waste management and cleaning
Lecture-7 Hygiene and Safety for Food Preparation
- The four steps in safe food preparation: clean, separate, cook and chill
- How to clean food
- How to separate food
- Standard temperature and methods to cook different types of food
- Freezing and Refrigeration of food for food safety
Lecture-8 Hygiene for Food Serving and Food Handlers
- How to maintain hygiene in food serving
- The role of food handlers in food serving and how to follow the best practices
- Importance of maintaining hygiene for food handlers
Lecture-9 Hygiene and Food Safety as a Food Supplier
- Understanding the role of food supplier and ethical consideration
- Symptoms of poor food hygiene in the food supply
- How to maintain hygiene and avoid food contamination as food supplier
- The consequences of poor food hygiene in the food supply business
Lecture-10 How to Set up a Premises for Food Business
- How to choose a premises for your business
- Necessary facilities to maintain hygiene
- How to design the food preparation area
- Waste management and pest control on the premises
Lecture-11 Food Safety Laws
- The Food Safety Act(1990)
- The Food Standard Act(1999)
- Food Hygiene (England) Regulations (2006)
- Food Safety and Hygiene Legislation(2013)
Lecture-12 Food Safety Management System
- Introduction to Food Safety Management System
- Components of a Food Safety Management System
- How to design and Implement Food Safety Management System
Lecture-13 Control Measures for Food Hazard
- What is control measure?
- How to design control measures for different types of food hazard
- What is the importance of control measures for controlling food hazard?
Lecture-14 Recall of unsafe foods
- What is food recall?
- How to design and implement a recall plan?
- What are the steps to food recall
Lecture-15: Food Safety Audit
- What is a food safety audit?
- Different types of food safety audit
- Steps to Conduct a Food Safety Audit
- The Purpose of a Food Safety Audit
Course 2.Level 2 HACCP
Course 3.Paediatric First Aid
Course 4.Food Allergen Awareness
What Next ?
After completing this course,visit for more resources to level up your career.Here are some of the courses we offer:
- Level 2 Food Hygiene and Safety
- Level 2 HACCP Training
- Food Allergen Awareness
- Paediatric First Aid
- COSHH (Control of Substances Hazardous to Health) Training
- Manual Handling Awareness
- Health and Safety at Work
- Fire Safety Awareness
- Emergency First Aid at Work
- Personal Protective Equipment (PPE) Training
This course prepares you with the skills and knowledge required to enter this field.After completing the course,you can consider attending the following programs to get more professional certification:
- Level 3 Food Hygiene and Safety – Certified by Highfield Qualifications
- Level 3 HACCP (Hazard Analysis and Critical Control Points) – Accredited by CIEH (Chartered Institute of Environmental Health)
- Food Allergen Awareness Training – Certified by Reed
- Paediatric First Aid Certification – Accredited by Ofqual
- Level 2 COSHH (Control of Substances Hazardous to Health) Training – Awarded by NEBOSH (National Examination Board in Occupational Safety and Health)
- Fire Safety Awareness and Risk Assessment – Certified by RoSPA (Royal Society for the Prevention of Accidents)
- Health and Safety at Work Level 2 – Accredited by IOSH (Institution of Occupational Safety and Health)
- Emergency First Aid at Work – Certification from St John Ambulance
- Manual Handling Safety – Awarded by CPD UK
- Food Safety for Childminders – Accredited by City & Guilds
For more resources to advance your career, visit highskillstraining Explore our comprehensive library of 200+ meticulously designed courses
Who is this course for?
The Food Hygiene and Safety Level 2 Course is ideal for:
- Food Handlers: Anyone involved in the preparation, cooking, serving, or storage of food, including kitchen staff and catering professionals.
- Caterers: Those working in event catering or food services, ensuring safe food practices in various settings.
- Restaurant Owners and Managers: Individuals responsible for maintaining hygiene standards in their establishments.
- Food Retail Workers: Employees in supermarkets, delis, and food shops who handle food products.
- Home Cooks: Anyone looking to enhance their knowledge of food safety for personal cooking and entertaining.
- Volunteers: Individuals involved in community kitchens or food banks who need to understand food hygiene standards.
- Students: Those studying hospitality, culinary arts, or related fields who want to gain essential food safety knowledge.
Requirements
There is no prerequisite for this. Don’t worry—we will teach you everything step by step.
Career path
The Food Hygiene and Safety Level 2 Course is relevant for various job positions, including:
- Catering Assistant
- Chef/Cook
- Food Service Manager
- Restaurant Manager
- Kitchen Staff
- Food Retail Employee
- Cafeteria Worker
- Event Caterer
- Quality Control Inspector
- Food Safety Trainer
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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.
