Level 2 Food Safety & Hygiene (CPD)

Around 2.4 million people in the UK come down with food poisoning every year, and the uncomfortable truth is that most of it was preventable. This course gives anyone who handles, prepares, cooks, serves or transports food the working knowledge to be part of the solution, written to Level 2 standard and built around UK food law and Food Standards Agency (FSA) guidance.

Who it’s for

This is the benchmark training for anyone who works with 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 brand-new starters; we assume no prior training

It also makes a solid refresher for supervisors and new managers before they step up to Level 3.

What you’ll come away knowing

• The main food safety hazards, and how they actually make people ill
• What the law asks of food businesses and food handlers, and how it is enforced
• How to control contamination, cross-contamination and allergens
• Personal hygiene, proper handwashing and the ‘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 managing food safety through HACCP

How the course works

Eight focused lessons, each broken into short topics with a quick practice game to make the ideas stick. Every lesson ends with an assessment of 10 questions pulled at random from a bigger bank, so no two attempts are the same (80% to pass, three goes at each). The course finishes with a final exam of 20 questions drawn from a pool of 40 that spans the whole syllabus. Your progress is tracked at every step, and the moment you finish, your CPD-standard certificate, carrying your name, the course title and a verifiable reference code, is issued instantly and saved to My Account → Certificates.

Access runs for 12 months, on any device, with your certificate ready to download the second you pass.

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
• Worked example: a busy prep sessionTopic
• 🎮 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
• Worked example: a delivery goes wrongTopic
• 🎮 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
• Worked example: the end-of-shift cleanTopic
• 🎮 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
• Worked example: spotting the signs earlyTopic
• 🎮 Practice: build the HACCP planTopic
• Lesson 8 Assessment — Pest Control & HACCPQuiz
• Course SummaryLesson
• Final Exam — Level 2 Food Safety & HygieneQuiz