Level 2 Food Safety and Hygiene for Catering Course


EU Control 852/2004 Cleanliness for Foods requires Meals Companies to ensure that any employees who manages food are monitored, directed and competent in Meals Cleanliness in a way that is appropriate to the task they do.

This component is a self-study course (formerly known as Base or Basic Meals Hygiene) and charts to the Industry Requirements set by Individuals 1st, the Industry Skills Authorities for the Kindness, Leisure, Travel and Travel and leisure sectors. This course is targeted at anyone operating in providing or hospitality whether applied or independantly applied, operating in dining places, resorts, unhealthy food sites, takeaways, cafes, cafes, cooking areas, providing in medical centers, educational institutions and universities. It allows every providing business, regardless of size, to provide all employees with first class coaching at a portion of the price and interruption of class room centered coaching.

This course is approved by Town & Guilds

  • Virtual Higher education are a Town and Guilds Accredited center.
  • City and Guilds have approved our L2 Meals Protection and Cleanliness certificates
  • Our price includes a Town and Guilds Accredited Documentation.
  • City and Guilds approved high quality guarantee of our on the internet distribution processes and student support systems.
  • Quality Town & Guilds Accredited Documentation carrying authorisation closure.
  • Upon finishing this on the internet coaching content students will sit an internet centered create sure on successful finalization, can get a Town & Guilds Accredited Level 2 Documentation in Meals Protection and Cleanliness meeting the lawful coaching needed, which must then be applied to operate situations.

The coaching and analyze usually take between 2 to 3 a chance to finish (depending on studying speed), which is equivalent to 6 time face-to-face group coaching. Learners must achieve a 75% successfully pass mark , and, if necessary, may re-sit high quality free of charge, having revisited the coaching content. Your self-printed certificate is Town & Guilds accredited

Produced by Exclusive Higher education in association with Meals Protection experts “Food Dialog” a registered Training Centre with the Elegant Society for Public Health (RSPH) we have made every effort to create the coaching friendly, easy to understand and as down to earth as possible.

On finishing this course students should understand:

  • Why food hygiene and safety factors are important
  • Their individual and lawful responsibilities
  • The effect of food carried illness
  • How food becomes contaminated
  • How to prevent pollution through excellent hygiene practices
  • How to control pollution through safe heat range ranges and storage
  • How to control food safety risks at crucial control points using a HACCP centered Meals Protection Management System


Lesson Plan

Upon finishing this component students will have an knowing of a variety of key food issues of safety, such as the three main types of food safety threat, their sources and methods of control. Learners will know the correct heat range ranges needed for storage space and food managing activities from distribution through to sale, and be aware of common food unwanted pests and how to control them, along with the concepts of cleaning and disinfection and how these connect with the workplace.

The segments covered include:

Learning Goals and an guide to Meals Protection and Cleanliness – Meals Protection and Cleanliness are terms commonly used, here we will look at how they correspond with food that has been prepared and provided.
Impact of Food-Borne Sickness – looking at what food-bourne diseases are and how they affect us.
Understanding Meals Law – food often has a long journey from growing, growing, distribution, preparation through to being consumed. As a result there are many opportunities for it to become infected. In it we look at regulation set up that associates to food hygiene and safety.

Food Protection Hazards and Contamination – discovering food safety risks and how they occur and consider how they can be avoided and managed.

Food Maintenance, Storage and Temperature Control – how to preserve food, such as appropriate storage space and heat range manages.

Personal Cleanliness – it looks at why individual hygiene is essential when operating with food – from hand washing to law.
Hygienic Property and Devices – it looks at excellent house cleaning and the aspect premises and equipment design play in maintaining clean, pest-free conditions.

Hazards Analysis and Critical Control Point (HACCP) – it is a requirement of rules that every business implement and maintain a recorded Meals Protection Management program depending on HACCP. This area looks at what this includes.
Anyone managing refreshments within the providing sector must train in Meals Protection and Cleanliness and put it on their perform. This component is targeted at anyone operating in a providing or hospitality environment, whether applied or independantly applied, who manages refreshments in their everyday or periodic operating workouts. Typically this consist of individuals operating in resorts, cafes, cafes, dining places, cooking areas, unhealthy food sites, providing in medical centers, educational institutions and universities.


The content of this course has been individually certified as contouring to globally accepted Ongoing Professional Development (CPD) guidelines.

This course is Accredited by Town & Guilds.

Note, this course is an approved coaching program, should you need a full certification you will be needed to undertake an additional evaluation by visiting an approved analyze center at an additional price.


When you have efficiently finished your course and accomplished the 75% needed analyze successfully pass, you can get a Town & Guilds Accredited Documentation. Our Accreditations are of extremely the finest high quality and carry an authorisation closure. The certificate should be shown to show appropriate coaching has happened.


Approximately 2-3 a chance to finish. As an e-learning component you can finish this coaching in convenient levels. The program will history your progress throughout.

Target Audience

This food safety and hygiene component is targeted at anyone operating in a role that includes contact with food, or the control of such people; rules need that anyone involved in food managing must be properly competent in food safety. The component can be used either as Introduction, Awareness, Refresher and Base Training.

Entry Requirements

There are no particular access specifications for this course.

How it Works


This is an internet centered course, all the coaching will be taken through your browser window. There will be no face-to-face classes with instructors nor will you get any coaching content through the post. If you wish you may create out any page of the coaching content and may also create the notes you took during the coaching.

You can also review the coaching content whenever you want, even after you get accomplished the course.


The content for this course has been broken down into several smaller training, each session dealing with a particular area of the overall subject.

The session created series of webpages in which an trainer will talk you through the session content at a pace that suits you. Pages may consist of assisting pictures, charts, movement or additional sounds to help with the training where appropriate. Some training will consist of challenges/quizzes to help you keep in touch and interested in the information.

Lessons can be taken in any order and each session may be PAUSED and RESUMED at any stage. When all training in the course have been finished the body will realise and instantly history that you have efficiently finished the course.


The course is self-paced so you decide how quick or slow the coaching goes. You can finish the course gradually returning to the coaching whenever you want.

Source: reed.co.uk/courses/level-2-food-safety-and-hygiene-for-catering/67338#/courses/travel-tourism?pageno=6

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