Food Safety Level 2
Overview
“The Food Safety Level 2 course is a structured and comprehensive programme that covers all of the aspects required of the legislation and provides the content in a clear and understandable manner” Institute of Hospitality
The UK Food Safety regulations define chefs as primary food handlers as they prepare and cook food, taking it through some of the most dangerous times when food poisoning could result and should undergo initial training g to a Level 2 or equivalent standard. Food and Beverage Supervisors and Managers should also undertake training at this level. Development to Level 3 and 4 courses may be taken separately.
With the professional kitchen and restaurant in mind, our Level 2 Food Safety course contains 10 specific modules, which allows for increased depth of understanding compared to some courses.
Format
There are 10 modules plus a final assessment. Learners will progress through the modules in the order listed and must finish each module before they can move to the next:
- Being a food handler
- Microbiological hazards
- Food poisoning
- Physical and chemical hazards
- Food allergens
- Receiving and storing food
- Prepare and serve food safely
- Personal hygiene for food handlers
- Cleaning and pest awareness
- Premises and HACCP
- Assessment
The course is delivered fully online. Learners will engage with case studies, questions, and activities that use real hospitality situations. The assessment ensures learners can answer questions across the whole curriculum. The course may be completed in short sections over a period of time or all at one go!
Learning Objectives
Each module has their own objectives . Overall, learners will be able to:
- Identify the responsibilities of being a food handler
- Identify food safety hazards and safe food practices
- Describe the causes and symptoms of food poisoning
- Apply controls in food storage, preparation, display and service to minimise risk and achieve high standards of food hygiene and safety
- Identify high standards of personal hygiene as a food handler
- Maintain a high standard of cleanliness in the premises and be aware of possible pest contamination
- Explain the principles of HACCP and the role of the food handler in implementing a food safety management system
Accreditation
This module is accredited by the Institute of Hospitality with CPD points
Who Should Take This Course?
This Level 2 Food Safety programme is primarily designed for chefs and managers working in hotels and restaurants. It is also suitable for supervisors and managers in other food and drink service areas or as development for any team member.
Food Safety regulations recommend this level course is refreshed every 3 years. The Level 2 Food Safety course can be used as evidence in a Level 2 Chef apprenticeship and would generally meet most requirements at Level 2 for other qualifications. The course could contribute to the off the job training hours of a team member undertaking a Level 2 Hospitality Team Member apprenticeship if the pathway has no specific requirement for this level.
Test
The assessment can only be accessed once the 10 modules have been completed and comprises 50 questions drawn from a question bank, covering the whole course content. The number of questions is higher than in some other Level 2 Food Safety style courses to ensure a high level of knowledge and understanding has been attained. Questions are in the same style as the modules ie: drag and drop, single choice and multiple choice. There is an opportunity to review the key points of each module before starting the assessment. The pass mark is 80% with unlimited retakes available.
