Level 2 Food Safety/Food Hygiene
The law requires that all food handlers need to be trained according to their food handling work activities. Should an employee achieve a food safety qualification, which is suitable for the work they do, it will assist food business operators in proving that they have displayed due diligence and are therefore compliant in the eyes of the law.
On obtaining a food safety qualification, employees who handle food will gain a firm grasp of the importance of food hygiene and knowledge of the systems, techniques and procedures involved. Furthermore, those individuals that have successfully completed a food hygiene course will have the confidence and expertise to deliver quality food safely to customers.
Our food safety qualifications are intended for anyone working in catering, hospitality or manufacturing settings where food hygiene is essential as food is prepared, cooked, served or produced. Typical environments may include pubs, hotels, restaurants, retail, factories, contract catering, fast-food outlets, hospitals, care and nursing homes, schools, prisons and the armed forces.
How long will it take?
The total qualification time for this qualification is 7 hours, of this 6 hours are recommended as guided learning hours.
Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food.
This qualification can be assessed by a multiple-choice examination or open response workbook.
Food Safety Levels
Level 1 – ensures that employees from all food sectors are equipped with a knowledge of basic food hygiene to enable them to produce safe food.
Level 2 – ensures that a food handler is aware of the hazards and controls associated with the types of food they produce.
Level 3 – ensures that supervisors are aware of the legislation applicable to food safety and how to communicate the required standards to employees.
Level 4 – ensures that managers are aware of the procedures and standards required to ensure safe food is served at all times and that due diligence is taken.