Food Hygiene Level 2

Learnera

• Module 01: Principles of Food Hygiene and Safe Food Handling 12:45

  • 1: Module 01: Principles of Food Hygiene and Safe Food Handling 12:45

• Module 02: Food Safety Legislation and Regulatory Responsibilities 14:43

  • 2: Module 02: Food Safety Legislation and Regulatory Responsibilities 14:43

• Module 03: Roles, Responsibilities and Accountability of Food Supervisors 15:39

  • 3: Module 03: Roles, Responsibilities and Accountability of Food Supervisors 15:39

• Module 04: Foodborne Illnesses, Food Poisoning and Health Risks 14:48

  • 4: Module 04: Foodborne Illnesses, Food Poisoning and Health Risks 14:48

• Module 05: Food Contamination: Types, Sources and Risks 14:39

  • 5: Module 05: Food Contamination: Types, Sources and Risks 14:39

• Module 06: Personal Hygiene Requirements for Food Handlers 11:17

  • 6: Module 06: Personal Hygiene Requirements for Food Handlers 11:17

• Module 07: Cleaning, Disinfection and Waste Management Procedures 13:16

  • 7: Module 07: Cleaning, Disinfection and Waste Management Procedures 13:16

• Module 08: Pest Control and Prevention in Catering Environments 13:34

  • 8: Module 08: Pest Control and Prevention in Catering Environments 13:34

• Module 09: Maintenance and Hygiene of Food Premises and Equipment 13:00

  • 9: Module 09: Maintenance and Hygiene of Food Premises and Equipment 13:00

• Module 10: Introduction to Food Safety Management Systems (FSMS) 15:02

  • 10: Module 10: Introduction to Food Safety Management Systems (FSMS) 15:02

• Module 11: Overview of HACCP in Catering Operations 16:42

  • 11: Module 11: Overview of HACCP in Catering Operations 16:42

• Module 12: Legal and Regulatory Requirements for HACCP 16:16

  • 12: Module 12: Legal and Regulatory Requirements for HACCP 16:16

• Module 13: Preliminary Stages in HACCP Development 14:26

  • 13: Module 13: Preliminary Stages in HACCP Development 14:26

• Module 14: HACCP Principles 1–3: Hazard Analysis and Control Measures 13:26

  • 14: Module 14: HACCP Principles 1–3: Hazard Analysis and Control Measures 13:26

• Module 15: HACCP Principles 4–7: Monitoring, Verification and Records 14:34

  • 15: Module 15: HACCP Principles 4–7: Monitoring, Verification and Records 14:34

• Module 16: Preventing and Controlling Food Safety Hazards 13:32

  • 16: Module 16: Preventing and Controlling Food Safety Hazards 13:32

• Module 17: Fundamentals of Good Manufacturing Practice (GMP) 16:10

  • 17: Module 17: Fundamentals of Good Manufacturing Practice (GMP) 16:10

• Module 18: Evaluating Good and Poor Manufacturing Practices 13:44

  • 18: Module 18: Evaluating Good and Poor Manufacturing Practices 13:44

• Module 19: GMP Standards for the Catering and Food Industry 13:31

  • 19: Module 19: GMP Standards for the Catering and Food Industry 13:31

• Module 20: Practical Application of GMP in Food Operations 14:30

  • 20: Module 20: Practical Application of GMP in Food Operations 14:30

• Module 21: Training, Supervision and Food Safety Leadership 14:22

  • 21: Module 21: Training, Supervision and Food Safety Leadership 14:22

• Course Completion 02:00

  • 22: Final Words 01:00
  • 23: Additional Information 01:00

Module 01: Principles of Food Hygiene and Safe Handling
• Identify core hygiene practices for preparing meals safely.
• Examine methods for limiting contamination in catering settings.
• Recognise how safe handling protects consumer well-being.

Module 02: Food Safety Legislation and Regulatory Responsibilities
• Review UK laws governing hygiene in catering.
• Identify business obligations when handling food products.
• Explore methods for meeting relevant legal standards.

Module 03: Roles, Responsibilities and Accountability of Food Supervisors
• Examine supervisory duties for maintaining workplace cleanliness.
• Explore leadership methods for managing ingredients safely.
• Discover ways to guide staff in following procedures.

Module 04: Foodborne Illnesses, Poisoning and Health Risks
• Identify common sources of food-related illness.
• Examine how poor hygiene can affect public health.
• Recognise measures that help prevent foodborne incidents.

Module 05: Food Contamination: Types, Sources and Risks
• Differentiate between biological, chemical and physical hazards.
• Assess factors that affect food quality and safety.
• Apply methods for limiting contamination during preparation.

Module 06: Personal Hygiene Requirements for Meal Handlers
• Review personal cleanliness standards for catering staff.
• Consider how staff behaviour affects food safety.
• Identify daily habits that keep preparation areas hygienic.

Module 07: Cleaning, Disinfection and Waste Management Procedures
• Compare cleaning and disinfection methods used in kitchens.
• Examine waste disposal practices that prevent unhygienic conditions.
• Review procedures for keeping utensils and equipment clean.

Module 08: Pest Control and Prevention in Catering Environments
• Recognise pests that can affect food storage areas.
• Examine prevention methods suitable for catering facilities.
• Identify steps for keeping preparation spaces pest-free.

Module 09: Maintenance and Hygiene of Food Premises and Equipment
• Review routine equipment checks and maintenance tasks.
• Examine how premises conditions influence food hygiene.
• Identify upkeep measures that help prevent contamination.

Module 10: Introduction to Food Safety Management Systems (FSMS)
• Explain how management systems help maintain safety standards.
• Review processes for identifying and controlling food hazards.
• Explore how structured procedures support daily operations.

Module 11: Overview of HACCP in Catering Operations
• Explain the purpose of Hazard Analysis and Critical Control Points.
• Examine methods for managing risks throughout food preparation.
• Discover how HACCP helps prevent avoidable safety issues.

Module 12: Legal and Regulatory Requirements for HACCP
• Review legal expectations for implementing HACCP systems.
• Identify compliance duties within catering businesses.
• Examine procedures for maintaining effective safety controls.

Module 13: Preliminary Stages in HACCP Development
• Outline the initial steps involved in HACCP planning.
• Identify potential hazards associated with food ingredients.
• Explore preparation methods that strengthen operational safety.

Module 14: HACCP Principles 1–3: Hazard Analysis and Control Measures
• Identify hazards and determine suitable control points.
• Examine measures for reducing risks during food preparation.
• Select preventative actions for managing identified hazards.

Module 15: HACCP Principles 4–7: Monitoring, Verification and Records
• Review checks carried out at critical control points.
• Examine verification methods for assessing control effectiveness.
• Explore record-keeping practices that demonstrate compliance.

Module 16: Preventing and Controlling Food Safety Hazards
• Identify practical measures for reducing food safety risks.
• Compare control methods used in catering workplaces.
• Apply procedures that help maintain reliable hygiene standards.

Module 17: Fundamentals of Good Manufacturing Practice (GMP)
• Outline GMP principles used in food preparation.
• Examine routines that promote clean working conditions.
• Discover how GMP guides everyday catering activities.

Module 18: Evaluating Good and Poor Manufacturing Practices
• Compare effective preparation methods with unsafe practices.
• Assess how workplace procedures affect food quality.
• Identify opportunities to improve day-to-day operations.

Module 19: GMP Standards for the Catering and Food Industry
• Review established hygiene standards across food businesses.
• Examine requirements for handling and preparing ingredients.
• Identify practices that help maintain product consistency.

Module 20: Practical Application of GMP in Food Operations
• Examine examples of GMP within kitchen settings.
• Apply safe methods for handling food ingredients.
• Explore routines that improve cleanliness and workflow.

Module 21: Training, Supervision and Food Safety Leadership
• Identify staff development needs in food hygiene.
• Compare supervision methods used in catering teams.
• Explore leadership approaches that reinforce workplace standards.

Food Hygiene Level 2

• Catering and hospitality staff
• Individuals working in kitchen environments
• Beginners interested in food safety
• Supervisors and team leaders

Please Note: This course is designed to support your personal growth and skill development. After completing this course, learners can pursue the professional qualification courses:

• Level 1 Award in Food Safety in Catering (RQF)
• Level 2 Award in Food Safety for Catering (RQF)
• Level 2 Award in Food Safety for Retail (RQF)
• Level 2 Award in Food Safety in Manufacturing (RQF)
• Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)
• Level 2 Award in HACCP for Catering (RQF)
• Level 2 Award in HACCP for Food Manufacturing (RQF)
• Level 3 Award in Food Safety for Manufacturing (RQF)
• Level 2 Certificate in Nutrition and Health Principles (RQF)
• Level 2 Award in Food Safety in Catering (RQF)
• ISO 22000: Food Safety Management Systems Foundation
• Level 4 Award in Managing Food Safety in Catering (RQF)
• Level 4 Award in Food Safety Management for Manufacturing (RQF)

There is no prior requirement to enrol in this Food Hygiene Level 2 course. All you need to enrol in this program is a smart device and a stable internet connection.

Food Hygiene Level 2

Completing this course will open up various vocational opportunities for you. Some of them are given in the down below:

• Restaurant Manager
• Food Caterer
• Chef
• Waiter
• Restaurant Supervisor

The annual salary of these positions is usually around £30,000 - £35,000 in the UK.

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