Level 2 Food Safety & Hygiene (CPD)

A complete, working knowledge of food safety and hygiene for anyone who handles, prepares, cooks, serves or transports food — written to Level 2 standard and aligned to UK food law and Food Standards Agency (FSA) guidance.

Who this course is for

The benchmark food-safety training for anyone who handles open or high-risk food:

• Chefs, cooks and kitchen assistants
• Waiting, bar and front-of-house staff, and baristas
• Food retail, delivery and warehouse staff
• Care, hospitality and childminding workers
• Volunteers and new starters — no prior training is assumed

It is also a solid refresher for supervisors and new managers before progressing to Level 3.

What you’ll learn

• The main food safety hazards and how they cause illness
• The legal duties of food businesses and food handlers, and how the law is enforced
• How to control contamination, cross-contamination and allergens
• Personal hygiene, correct handwashing and ‘fit to work’ rules
• Temperature control for cooking, chilling, hot-holding and reheating
• Safe storage, deliveries and stock rotation
• Cleaning, disinfection and waste management
• Pest control, premises design and food safety management based on HACCP

How it works

Eight focused lessons, each broken into short topics with a quick practice game, and finished with an assessment — 10 questions drawn at random from a larger pool, so every attempt is different (pass mark 80%, three attempts per quiz). The course ends with a final exam of 20 questions drawn from a pool of 40 covering the whole syllabus. Your progress is tracked through every step, and when you complete the course your CPD-standard certificate — with your name, the course title and a verifiable reference code — is issued instantly and saved to My Account → Certificates.

12 months’ access · study on any device · instant certificate download

Course content

• IntroductionLesson
• Introduction to Food Safety and the LawLesson
• What is food safety?Topic
• UK food safety lawTopic
• Who enforces the law?Topic
• Registration and the Food Hygiene Rating SchemeTopic
• Due diligenceTopic
• Your legal duties as a food handlerTopic
• 🎮 Practice: whose job is it?Topic
• Lesson 1 Assessment — Food Safety and the LawQuiz
• Microbiological Hazards: Bacteria and Food PoisoningLesson
• The four types of hazardTopic
• What bacteria need to growTopic
• The danger zoneTopic
• Spores and toxinsTopic
• Common food-poisoning bacteriaTopic
• Symptoms and high-risk groupsTopic
• 🎮 Practice: grow or stop?Topic
• Lesson 2 Assessment — Bacteria and Food PoisoningQuiz
• Contamination and Cross-Contamination ControlLesson
• What is contamination?Topic
• Cross-contaminationTopic
• Separating raw and ready-to-eat foodsTopic
• Colour-coded equipmentTopic
• Physical and chemical contamination controlTopic
• The 14 allergensTopic
• 🎮 Practice: colour-code the boardsTopic
• Lesson 3 Assessment — Contamination ControlQuiz
• Personal HygieneLesson
• Why personal hygiene mattersTopic
• Effective handwashingTopic
• When to wash your handsTopic
• Protective clothingTopic
• Personal behaviour and jewelleryTopic
• Fitness to work and reporting illnessTopic
• 🎮 Practice: the perfect hand-washTopic
• Lesson 4 Assessment — Personal HygieneQuiz
• Temperature Control: Cooking, Chilling, Hot-Holding and ReheatingLesson
• Key temperatures to rememberTopic
• Cooking food safelyTopic
• Cooling food quicklyTopic
• Reheating and hot-holdingTopic
• Defrosting and probesTopic
• Using time as a controlTopic
• 🎮 Practice: mind the danger zoneTopic
• Lesson 5 Assessment — Temperature ControlQuiz
• Food Storage, Deliveries and Stock RotationLesson
• Checking deliveriesTopic
• Storing food correctlyTopic
• Stock rotation and the FIFO principleTopic
• Understanding date marksTopic
• Preventing spoilage and contamination in storageTopic
• Records and traceabilityTopic
• 🎮 Practice: accept or reject?Topic
• Lesson 6 Assessment — Storage & Stock RotationQuiz
• Cleaning, Disinfection and Waste ManagementLesson
• Cleaning versus disinfectionTopic
• The six stages of cleaningTopic
• Clean as you goTopic
• Cleaning schedules and using chemicals safelyTopic
• Managing wasteTopic
• Dishwashing and equipmentTopic
• 🎮 Practice: the six-stage cleanTopic
• Lesson 7 Assessment — Cleaning & WasteQuiz
• Pest Control, Premises and Food Safety Management (HACCP)Lesson
• Common pests and why they matterTopic
• Signs of infestationTopic
• Preventing pestsTopic
• Premises and equipment designTopic
• What is HACCP?Topic
• The seven principles of HACCPTopic
• 🎮 Practice: build the HACCP planTopic
• Lesson 8 Assessment — Pest Control & HACCPQuiz
• Course SummaryLesson
• Final Exam — Level 2 Food Safety & HygieneQuiz