By law, anybody who works with basic food hygiene course training must understand the principles of food hygiene and know how to keep food safe. This includes those who work in the retail sector of the food industry.
This Level 2 food hygiene course has been written by experts in the industry to ensure you satisfy this legal requirement and know how to keep your customers safe. The content thoroughly covers topics relevant to food retailers, including how to handle pre-prepared food products, management of use-by and best-before dates, and temperature control during food deliveries and distribution.
You will learn about your responsibilities through a range of retail-specific interactive exercises, written text, and video content. Upon completion of this training, you will be confident in your food hygiene knowledge and have all the skills you need to keep people safe
The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.
This Level 2 Food Hygiene and Safety for Retail course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.
This level 2 food hygiene course is suitable for food handlers who sell food that is not necessarily consumed straight away. This includes, but is by no means limited to:
If you are a manager or supervisor in any of the above sectors, then our Level 3 Food Hygiene For Retail Course is more suitable for you
On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
All of our food hygiene courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
This level 2 food hygiene course is also approved by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.
Additionally, this food hygiene course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.
This level 2 food hygiene course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.
By the end of this course, you will:
Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 30 multiple choice questions with a pass mark of 80%. The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the food hygiene course material and take the assessment again as many times as necessary at no extra charge.
|1||Introduction to Food Hygiene and Safety||Key definitions, food handler training, the Food Hygiene Rating Scheme, and the Food Hygiene Information Scheme Scotland.|
|2||Food Safety Legislation||Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence.|
|3||Microbiological Hazards||Food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination.|
|4||Physical, Chemical and Allergenic Hazards||Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws, and Natasha’s Law.|
|5||Food Storage||Suppliers and deliveries, food labelling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, and freezing and thawing.|
|6||Food Preparation, Service and Display||Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.|
|7||Personal Hygiene||Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.|
|8||Food Premises Design, Layout, Size and Suitability||Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management.|
|9||Food Premises Cleaning and Disinfection||Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, dishwashers, pests and preventing pests.|