Level 2 Food Hygiene Certificate
This online course is for all food handlers, cooks and people in food service. They are trained with the essential knowledge to work in food safety roles in Catering, Food Retail and Hospitality.
You will have instant access to course which can be completed in less than 2 hours or in your own time. Certificate downloadable and posted. Easy to set-up for individuals or teams.
Select quantity of people who require this course.
From £14.99 pp
Course reviews from our clients
An Engaging Course
Why choose this course?
This high quality Level 2 Food Hygiene course has been written by a leading UK food safety expert and trains users in all the essential areas. It is easy use, highly engaging and achievable within 2 hours. The courses comes with outstanding reviews and customer satisfaction.
Local Authority EHO accepted accreditation authorised by CPD and EHP, FIFST, RFoodSM and DipNebosh Food Hygiene Assessor – Jerry Diplock (Diplock Safety & Hygiene). Accrediting EHO approved Food Hygiene courses for over 25 years. Recommended renewal for our courses is every 3 years. Have a question about the Level 2 Food Hygiene course or group purchasing services? Call us on 0800 8611896 or enquire.
Level 2 Food Hygiene
Your training space
- You will login to your own dashboard where you will complete your course, download and print your certificate at any time.
- We will print and post a card certificate for you to display. Business accounts will be given evidence of their team members training and qualifications.
Learning with us
- The syllabus is divided into sections which are unpacked and clearly illustrated. Knowledge and understanding are built up and tested after each lesson in our continuous assessment model.
- An optional audio recording is available. The audio describes and reads aloud the content.
Our sales, finance and education team are on hand to support you with any questions. Call us on 0800 8611896.
You can enrol your whole team onto the course with our online checkout. For 5 or more enrolments the course cost £14.99 per person.
- Save yourself time, travel and Covid-19 risk with this online course.
- Available at any time, log in and out of this self-paced course.
- Interactive lessons take around 1 to 2 hours to complete.
- They are easy to set up and use with telephone support on hand to assist you.
- You will have immediate course access on checkout completion.
5 Star Success
Our course will give food handlers all that they need to understand Safer Food Better Business principles, the latest Covid-19 controls and achieve a 5 star food hygiene rating.
See what our customers thought of the Level 2 Food Hygiene course…
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Learn more about Level 2 Food Hygiene
Level 2 Food Hygiene – Food Safety course page
1) Prosecution by the Council’s Environmental Health Practitioners & /or being sued for damages; Failure of safety and quality standards 2) Low Food Hygiene Rating Scheme scores. Other consequences include; 3) Business closure; 4) Poor business reputation and loss of trade; 5) Poor staff retention and loss of conscientious staff. Food Hygiene Rating Scheme – A system of scoring devised by the Food Standards Agency to rate catering premises after inspection. Scores range from 0 (urgent improvement is necessary) to 5 (very good).
Groups of Bacteria – Bacteria can be loosely broken down into three groups. Beneficial bacteria which will not harm a consumer and may be useful in digestion. Bacterial pathogens which may make someone ill if they consume them. The final group is Spoilage Bacteria which make the food unsuitable for consumption.
Beneficial Bacteria These are bacteria that live in animal and human intestines and help us break down food and extract nutrients as part of normal digestion. Beneficial bacteria may be added to foods to provide claimed health benefits. Probiotic drinks and desserts such as ‘Yakult’ or ‘Activia’. Benefits are essential to some manufacturing foods such as cheeses, yoghurts and salamis.
Bacterial Pathogens Most bacteria are non-pathogenic. Pathogenic bacteria cause harm through production of toxins (poisons) into the food, or they may themselves be toxic and cause illness. Food poisoning is the result of eating (ingesting) a microbiological hazard present in food.
Pathogen carriers You can be a carrier of pathogens, where you do not suffer symptoms, but can pass the infection to others, particularly where there is a poor standard of personal hygiene.
Reducing risk of being a carrier
You must not work and need to report to a supervisor if you suffer food poisoning symptoms. Examples of common bacterial pathogens are some strains of E.coli, Salmonella and Campylobacter. These are commonly found in animal intestines and present in raw meat.
Spoilage Bacteria Spoilage Bacteria are not pathogenic, but result in the food becoming spoiled and unfit for consumption.
Spoilage bacteria being present can result in strong smells, ‘off’ tastes, discolouration. Examples of bacterial food spoilage would be soured milk, slimy meat or blown vacuum packed foods. Signs of spoilage such as development of slime, souring, blown packs and fermentation will normally be visible.
Pathogenic bacteria – A bacteria that causes disease and illness.
Food Poisoning and Vulnerable Persons
According to the Food Standards Agency (FSA) there are about 2.4m cases of food poisoning in the UK every year. In some cases, these are linked to an outbreak and this is defined as two or more linked cases of confirmed food poisoning. Consequences for food incidents Where food poisoning from a business can be proved, this may result in compensation claims. The premises may gain a poor reputation and legal action may be taken by the local Council’s Environmental Health Practitioners.
These officers will investigate primarily to avoid a recurrence and also identify and deal with the cause.
EHP’s will investigate food incidents. This may include food poisoning and incubation periods (onset time) which is the time between consuming the contaminated food and development of symptoms. This can be a day or more.
Anyone can get food poisoning, but it can be serious for those who are defined as vulnerable persons. Examples of vulnerable persons include: babies and pre-school children; pregnant women. The elderly and people who are already unwell (with compromised immunity). Those who have allergic reactions to food are also included in this list.