Food Safety Level 2 Logo

Food Safety Level 2

Legislation, Bacteriology, Contamination & Storage

Food Safety Level 2 at a glance

  • 3-year nationally recognised certificate
  • 2 hours and 42 minutes of engaging video training
  • Video access for 8 months
  • Printable wall certificate
  • CPD time credit conformation
  • Includes manual & other downloads
  • Free weekly video refresher
  • Evidence Based Training certificate
Begin Online
£24.95 + VAT

Sample Video: Introduction to Food Safety

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 fully online or nationally in the classroom with one of our approved instructors.  The classroom course is a full day course which is 7 guided learning hours.

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.

Please note that learners undertaking a ProTrainings Trainings Course have the option to chose to take a regulated qualification.

  • Manufacture of food
  • Retail sale of food
  • Catering
  • Kitchens
  • Hospital and care workers
  • Hotels and restaurants
  • Mobile catering

This course comes with 5.0 hours of CPD, although the time to complete the course online may be less than this. Total course time includes 2 hours and 42 minutes of video training as well as knowledge reviews, final test, remedial help and reviewing downloaded material.

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.

  • Food Hygiene Legislation
    • Relevant Legislation
    • Food Allergens Regulations 2014
    • The Environmental Health Officer
    • HACCP
    • Training for people in food handling
    • Food Hygiene ratings
  • 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
    • Hazards of chemicals near food
    • Listeria and keeping food safe
    • Campylobacter
  • Food Contamination
    • Cross contamination
    • The danger zone
    • Ways of preventing cross contamination
    • Chopping board colours
    • High risk foods
    • Pest control
    • Fly control
    • Hot food display units
    • Working at a bar
    • Serving in a restaurant
    • Bars and restaurants
    • restaurant workers
  • Personal Hygiene
    • Hand washing and hand gels
    • Protective clothing
    • Reporting Illness
    • First Aid Kits for food preparation
    • How you need to act at work
    • Personal Illness and exclusion from work
    • Personal illness, employee's, responsibilities 
  • Food storage and Preservation
    • Food area requirements
    • Rules on keeping your water supply safe
    • Heating and refridgeration
    • Refrigeration and freezing
    • Dietary Requirements 
    • Gluten free Foods and Coeliac disease 
    • Egg precautions 
    • Use by and Best before dates for effective stock control

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 hygienic

2.1 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

  • ProTrainings Food Hygiene Student Manual Level 1 and 2 V5.1
  • Workplace Accident Book
  • Home Emergency Contact Sheet
  • Work Emergency Contact Sheet
  • HSE 5 steps to Risk Assessing link to HSE website
  • Link to the HSE website
  • Free student first aid program leaflet
  • Essentials of health and safety at work link to HSE website
  • REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 on the hygiene of foodstuffs
  • Food Standards Agency - information on gluten intolerance and food labelling
  • Food Standards Agency - FAQ's on gluten intolerance and food labelling
  • Food Safety Agency website
  • Food Safety Agency document on Controlling E.coli O157
  • Workplace health, safety and welfare A short guide for managers from the HSE
  • Workplace health, safety and welfare A short guide for managers from the HSE

What People are Saying

“I feel safer having completed this course.”

- Andrew from Antrim

“An easy and fast way to learn, would highly recommend it.”

- Charlotte from Hertfordshire