Description
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 and hard copy dispatch by next working day
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. Also, you can have your printed certificate delivered by post (shipping cost £3.99). 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.
Curriculum
Module 01: Food Hygiene and Safety: Legislation
Module 02: Bacteria and Microbiological Hazards
Module 03: Physical, Chemical and Allergenic Hazards
Module 04: Food Storage
Module 05: Display and Service for Maintaining Food Safety and Hygiene
Module 06: Personal Hygiene
Module 07: HACCP and Food Premises
Module 08: Cleaning
Module 09: Reopening and Adapting Your Food Business During COVID-19
