The Food Hygiene Level 2 Training Course is designed for individuals working in food handling and preparation roles, including those in catering, hospitality, and retail environments. This course provides essential knowledge on food hygiene practices, focusing on ensuring food safety and preventing foodborne illnesses. It covers topics such as food safety legislation, personal hygiene, food handling procedures, and hygiene practices. This training is vital for anyone involved in the preparation, handling, or serving of food and is aligned with industry standards and regulatory requirements.
 
Course Content:
 
Introduction to Food Hygiene: Overview of food hygiene principles, the importance of food safety, and the role of hygiene in preventing foodborne illnesses.
Food Safety Legislation: Understanding relevant food safety laws and regulations, including the Food Safety Act 1990 and the European Regulation (EC) No 852/2004 on the hygiene of foodstuffs.
Personal Hygiene: Importance of personal hygiene in food handling, including handwashing techniques, appropriate use of personal protective equipment (PPE), and measures to prevent cross-contamination.
Food Safety Management Systems: Introduction to food safety management systems such as Hazard Analysis and Critical Control Points (HACCP), and their role in maintaining food safety.
Food Storage: Best practices for storing food safely, including temperature control, the proper handling and storage of raw and cooked foods, and the principles of stock rotation.
Food Preparation and Handling: Safe food preparation techniques, including the prevention of cross-contamination, safe thawing and cooking of food, and the correct use of kitchen equipment.
Cleaning and Sanitising: Effective cleaning and sanitising procedures, including the use of cleaning agents, the importance of maintaining clean food preparation areas, and the role of cleaning schedules.
Pest Control: Identifying and managing pest risks in food environments, including methods for preventing pest infestations and responding to pest-related issues.
Food Safety Risks and Controls: Recognising common food safety risks, such as bacterial contamination and foodborne illnesses, and implementing controls to mitigate these risks.
 
Learning Outcomes: By the end of the Food Hygiene Level 2 Training Course, participants will be able to:
 
Understand Food Hygiene Principles: Demonstrate a thorough understanding of food hygiene principles and their importance in maintaining food safety and preventing foodborne illnesses.
Comply with Food Safety Legislation: Apply relevant food safety legislation and regulations in their food handling practices, ensuring compliance with legal requirements.
Implement Personal Hygiene Practices: Follow proper personal hygiene practices, including effective handwashing, use of PPE, and measures to prevent cross-contamination.
Apply Food Safety Management Systems: Understand and apply basic food safety management systems, such as HACCP, to ensure effective food safety measures are in place.
Store Food Safely: Implement best practices for food storage, including maintaining correct temperatures, preventing cross-contamination, and practising stock rotation.
Prepare and Handle Food Safely: Use safe food preparation and handling techniques, including preventing cross-contamination and ensuring food is cooked and thawed properly.
Conduct Effective Cleaning and Sanitising: Perform effective cleaning and sanitising procedures, including the proper use of cleaning agents and maintaining clean food preparation areas.
Manage Pest Control: Identify potential pest risks and implement measures to prevent and control pest infestations in food environments.
Recognise and Control Food Safety Risks: Identify common food safety risks and implement appropriate controls to mitigate these risks, ensuring food safety at all stages of handling and preparation.
Promote Food Safety Awareness: Promote food safety awareness among colleagues and ensure that best practices are followed consistently in the workplace.
 
Upon successful completion of this course, participants will receive a Food Hygiene Level 2 certificate, demonstrating their knowledge and competence in food hygiene practices. This certification is essential for individuals involved in food handling and preparation, ensuring they meet industry standards and contribute to maintaining high levels of food safety.