The Level 2 Food Safety course is designed to provide those who work in the retail industry who serve and handle food with an in-depth understanding of their legal requirements in the workplace.
This Level 2 Food Safety course is ideal for those who work in supermarkets, delicatessens, food markets and other retail environments where food is regularly handled and served. You will learn about food contamination prevention measures, personal hygiene best practice, temperature control, how HACCP systems work, and much more.
By the end of the course, you will have the knowledge and practical skills to ensure high standards of Level 2 Food Safety in the workplace, in compliance with the Food Safety Act. Learn from an experienced professional, with step-by-step guidance and case studies.
- Accredited, quality CPD training
- Instant e-certificate
- Fully online, interactive course with audio voiceover
- Course material developed by qualified professionals
- Self-paced learning accessible via laptop, tablet and smartphone
- 24/7 Learning assistance and tutor support
- Discounts on bulk purchases
Who should take the course
This comprehensive Level 2 Food Safety course is ideal for retail professionals who are responsible for handling food in the workplace. This would include:
- Butchers
- Bakers
- Fishmongers
- Market Stall Sellers
- Supermarket/delicatessen staff
Certification
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Learning Outcomes
By the end of the course learners will be able to demonstrate that they can:
- Demonstrate understanding of the law and legislation surrounding food handling
- Implement bacteria contamination prevention control measures and identify high-risk foods
- Identify physical, chemical and allergenic hazards in the workplace
- Understand the rules regarding storing, refrigerating and freezing foods
- Ensure the correct food temperature control measures
- Maintain a high standard of personal hygiene in the workplace
Assessment
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Course Curriculum
Module 01: Food Hygiene and Safety: Legislation
In module one, we will explore the food hygiene and safety regulations and legislations for handling food in a retail environment.
Module 02: Bacteria and Microbiological Hazards
In module two, we will learn about how food bacteria spreads, and the prevention measures we can implement in the workplace.
Module 03: Physical, Chemical and Allergenic Hazards
In module three, we will gain an in-depth understanding of the major types of allergens, as well as physical and chemical contamination.
Module 04: Food Storage
In module four, we will learn the correct procedures for preserving, storing, refrigerating and freezing food.
Module 05: Display and Service for Maintaining Food Safety and Hygiene
In module five, we will explore temperature regulation, best practice for displaying and serving food, and how to take appropriate action when things go wrong.
Module 06: Personal Hygiene
In module six, we will learn the fundamental principles of personal hygiene in the workplace, including the rules regarding jewellery and protective clothing.
Module 07: HACCP and Food Premises
In module seven, we will gain an in-depth understanding of HACCP food management systems, waste management and the law surrounding food premises.
Module 08: Cleaning
In module eight, we will take a look at key cleaning procedures and cleaning products, implementing a cleaning schedule, and pest control measures.
Module 09: Reopening and Adapting Your Food Business During COVID-19
In the last module, you will familiarize with all the new practices that have recently emerged to adapt to the new normal. You will learn in detail about the standard hygiene and safety practices needed to be followed to minimize the risk of contamination of COVID-19.
