In the UK, food safety legislation applies to every business involved in the production, handling, transportation, and supply of food. Whether you are a caterer, a manufacturer, or a retailer, the law compels you to prove that the food you produce is safe to eat. Failing to comply with these regulations can lead to severe consequences, including heavy fines, legal action, or even the closure of your premises.
This Food Hygiene and Safety Level 2 course is designed to provide a deep dive into the practical application of hygiene laws. You will explore the physical standards required for food premises—including proper ventilation, drainage, and lighting—and learn how to manage various food hazards.
What You Will Learn
- UK Food Legislation: Understand the Food Hygiene Regulations 2006 and how they apply to your specific role.
- HACCP Principles: How to identify, evaluate, and control food safety hazards using the Hazard Analysis Critical Control Point system.
- Contamination Prevention: Identifying and mitigating chemical, physical, and microbial risks.
- Premises Management: Best practices for the design, layout, and maintenance of food preparation areas.
- Temperature Control: Managing the “danger zone” and ensuring refrigerators and freezers are monitored correctly.
- Personal Hygiene: Mastering handwashing techniques and understanding the legal requirements for staff health and protective clothing.
- Cleaning & Disinfection: How to create effective schedules and use detergents and disinfectants properly.
Why Should You Take This Course?
- Legal Compliance: Ensure you and your staff meet the mandatory training requirements for food handlers.
- Avoid Fines: Protect your business from the significant financial penalties associated with hygiene breaches.
- Enhanced Reputation: Customers value businesses that take food safety seriously; good hygiene is good for business.
- Public Safety: Plays a vital role in preventing foodborne illnesses such as Listeriosis and Salmonellosis.
- Career Progression: A Level 2 certificate is a standard requirement for many roles in the hospitality and food sectors.
Course Content
Food Hygiene Regulations
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Food Hygiene Regulations
Sources of Food Contamination
Microbial Hazards (Part 1)
Microbial Hazards (Part 2)
Processing Food
Storing Food
Personal Hygiene
Cleaning and Disinfection Schedules (Part 1)
Cleaning and Disinfection Schedules (Part 2)
Covid-19 Guidance, Food Delivery, and Takeaway
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