Food Hygiene · Level 2
Level 2 Food Hygiene Training
The core food hygiene course for anyone who prepares, cooks, serves or handles open food.
- About 1.5 hr
- 6 modules, 26 lessons
- 30 question test
What you will learn
- Explain what food law expects of you, in your nation
- Identify hazards and prevent contamination and cross-contamination
- Explain how bacteria grow and what causes food poisoning
- Apply safe cooking, cooling, reheating, hot holding, chilling and freezing
- Check deliveries, store food safely and use date marks correctly
- Clean and disinfect correctly, and deal with pests and waste
- Manage the 14 allergens and respond to anaphylaxis
- Follow your business's food safety procedures and keep honest records
Who it is for
- Chefs, cooks and kitchen assistants
- Café, bar and takeaway staff
- Catering and care home staff
- Retail staff handling open food
- Home bakers selling to the public
Your employer decides what training your role needs, so check with them if you are unsure.
About this course
This course is for anyone who prepares, cooks, serves or handles open food. It covers what food handlers commonly need to know to work safely and to support their business's food safety procedures.
It follows food through a business, from delivery and storage to cooking, service and waste. You will learn about the law in each UK nation, contamination, bacteria and food poisoning, temperature control, cleaning, pests, allergens and food safety management. Where a rule differs between England, Wales, Scotland and Northern Ireland, the lesson says so.
Curriculum
Module 1Food safety fundamentals4 lessons, about 10 min
- Explain the main food laws in each UK nation
- Describe the role of regulators, officers and rating schemes
- Explain the duties of the business and of food handlers
- Tell the difference between a hazard and a risk
- Food safety and the law3 min
- Regulators, inspections and ratings3 min
- Who is responsible for what2 min
- Hazards and risk2 min
Module 2Contamination and foodborne illness6 lessons, about 13 min
- Describe the four types of contamination
- Explain how bacteria grow and what the danger zone is
- Recognise the main causes of food poisoning
- Prevent cross-contamination, including on complex equipment
- Physical, chemical and allergenic contamination2 min
- How bacteria grow3 min
- Food poisoning2 min
- Spores and toxins2 min
- Cross-contamination2 min
- Complex equipment and E. coli O1572 min
Module 3Personal hygiene3 lessons, about 5 min
- Wash hands correctly and at the right times
- Apply the fitness to work rules
- Follow good clothing and personal habits
- Handwashing in practice2 min
- Fitness to work2 min
- Clothing and personal habits1 min
Module 4Temperature control and storage7 lessons, about 15 min
- Apply safe cooking, cooling, reheating and hot holding
- Apply the rules on chilling and freezing for your nation
- Check deliveries and store food safely
- Use date marks correctly
- Cooking safely2 min
- Cooling food safely2 min
- Reheating and hot holding2 min
- Chilling and freezing3 min
- Preparing and serving food2 min
- Deliveries and storage2 min
- Date marks2 min
Module 5Cleaning, pests, waste and allergens4 lessons, about 9 min
- Clean and disinfect correctly
- Prevent and report pests
- Handle waste safely
- Manage the 14 allergens and respond to anaphylaxis
- Cleaning and disinfection3 min
- Pest control2 min
- Waste1 min
- Allergens3 min
Module 6Food safety management2 lessons, about 3 min
- Explain what HACCP-based procedures are
- Name the management pack used in each nation
- Use checks, records and corrective action in your daily work
- HACCP and food safety management2 min
- Food safety in your daily work1 min
The test
- Format
- Multiple choice, one question per screen, 30 questions
- To pass
- 75% or higher
- Retakes
- Unlimited retakes at no extra cost. Review the suggested lessons before trying again.
- Cost
- Free to study and sit. £19.99 only after you pass.
What happens after you pass
- 1
Add your details and payEnter your name as you want it on the certificate, then pay securely by card.
- 2
Get your PDF straight awayDownload it as soon as payment clears. A copy comes to you by email.
- 3
Show it to anyoneYour certificate has its own code and QR code, so an employer can check it is genuine.
UK law sets no expiry date for food hygiene training. We suggest a refresher about every 3 years, and your employer may ask for it sooner.
Our certificates are private training certificates of completion, not regulated qualifications. UK law does not require one specific food hygiene certificate. It requires food handlers to be supervised and instructed or trained appropriately. Employers decide what training each role needs, and a certificate does not replace practical instruction or supervision.
Questions about this course
Do I need a Level 2 certificate to work in a kitchen?
UK law does not require a specific certificate or level. It requires food handlers to be supervised and instructed and/or trained in a way that fits their work. Many employers ask for Level 2 training for people who handle open food. Your employer decides what training your role needs.
What does Level 2 mean?
It describes the depth of the content. It is not a level on the RQF or SCQF.
Is this certificate accredited?
No. This is a private certificate of completion. It is not a regulated qualification. Your employer decides whether it meets their needs.
Does the course cover the whole of the UK?
Yes. Some rules differ between England, Wales, Scotland and Northern Ireland, and the lessons say so wherever they do. If you work in Scotland, take particular note of the rules on chilling, reheating and hot holding.
How long does it take?
Allow about an hour and a half: around an hour to read the lessons and around 30 minutes for the 30-question assessment. You can go at your own pace.
Do I pay before starting?
No. For this course you can study and take the assessment first, then pay only if you pass and want your certificate.
How often should I refresh my training?
Certificates have no legal expiry, and the law sets no fixed period. Your employer decides when training should be refreshed, for example when your duties or the procedures change.
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