Level 2 Food Safety
& Hygiene Course

Food safety & hygiene training courses

Level 2 Food Safety & Hygiene

This 1-day in-house course provides a broad understanding of food safety principles for those working in food manufacturing, catering, or food retailing

Course Fee

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Course Summary

This 1-day course is the minimum requirement for all food handlers employed in the food industry. It focuses on the importance of food hygiene, associated food safety hazards, good hygiene practice and controls based upon awareness of food safety management systems.

Candidates can choose whether to take an exam focusing on Food Safety for Manufacturing, Catering or Retailing.

Who Should Attend?

Food handlers should attend this course. That means any person who handles food whether open or packaged, or any person who enters food premises, such as maintenance engineers or delivery personnel.

Entry Requirements

No formal qualifications are required but a working knowledge of the food industry would be desirable.

Assessment

A multiple choice test with 30 questions to be answered in 45 minutes (Also in Polish)

Duration

1 day

Course Fee

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Course fee includes:

  • Course folder and notes
  • RSPH exam fee and certificate

Course Structure & Content

Section 1

Individual Responsibility within Food Safety Procedures

  • Importance of Food Safety
  • Food borne illness
  • Food Safety procedures
  • Legal responsibilities
Section 2

Food Handlers' Cleanliness & Hygiene

  • Personal hygiene
  • Illness reporting
Section 3

Keeping Work Area Clean and Hygienic

  • Cleaning & disinfection
  • Surfaces & equipment
  • Waste disposal
  • Pest control
Section 4

Receive and Store Food Safely

  • Stock rotation
  • Temperature control
Section 5

Prepare, cook, hold and serve food safely

  • Food safety hazards
  • Contamination & cross contamination
  • Temperature control
  • Safe preparation, cooking, chilling and reheating of food
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