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Food Safety Level 2

Legislation, Bacteriology, Contamination & Storage

Food Safety Level 2 at a glance

  • 3-year nationally recognised certificate
  • 2 hours and 38 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
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£24.95 + VAT

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 online or in the classroom with one of our approved instructors.

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.

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 38 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
    • The Environmental Health Officer
    • HACCP
  • 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
  • Food Contamination
    • Cross contamination
    • The danger zone
    • Ways of preventing cross contamination
    • Chopping board colours
    • High risk foods
    • Pest control
    • Hot food display units
    • Working at a bar
    • Serving in a restaurant
  • Personal Hygiene
    • Hand washing and hand gels
    • Protective clothing
    • Reporting Illness
    • First Aid Kits for food preparation
    • How you need to act at work
  • Food storage and Preservation
    • Principles of food preservation
    • Date marks, damaged food and record keeping
    • Food Preservation Methods
    • Salting
    • Pickling
    • Food spoilage
    • Heating, Refrigeration and freezing
    • Egg precautions
    • Dietary Requirements
    • People at high risk 
    • Traditional methods of preservation
    • Preventing food spoilage
    • Warning signs

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 hygienic2.1 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

“It was an excellent course covering all the important points in food hygeine, storing, handling and preparation. Any student that needs to work in a kitchen or serving food needs to do this course. ”

- Kiran, Teacher from united kingdom

“An excellent course suitable for a 1st time introduction to food safety or as an update for more experienced staff”

- Antony from Essex