Food Hygiene and Safety (Level 2)

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  • Assured by RoSPA Qualifications
  • Certified by CPD
  • Audio voiceover
  • Approximate duration of 2 hours
  • Downloadable certificate on completion

A Level 2 Food Hygiene and Safety online training course which ensures staff have good knowledge of food hygiene so they can work safely and reduce the risk of contamination.

This Level 2 Food Hygiene and Safety online training course has been approved by The Royal Society for the Prevention of Accidents (RoSPA) and certified by The Continuing Professional Development Certification Service (CPD).

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Who is it for?

The information contained in this Level 2 Food Hygiene and Safety online training course is relevant to everyone whose role involves handling or preparing food, including high-risk food and is required to have a knowledge of general food safety and best practices.

Food Hygiene (Level 2) Certificate Example

When do I get my certificate?

When you have successfully passed the course you will be able to download and print your certificate straight away.

As this Level 2 Food Hygiene and Safety online training course has been accredited by the CPD Certification Service and also approved by RoSPA, the Royal Society for the Prevention of Accidents, your certificate will contain both logos and can be used to provide evidence for compliance.

Example Screens

(Click on the example screens below to view)

Food Hygiene (Level 2) Online Training Screenshot 1Food Hygiene (Level 2) Online Training Screenshot 2Food Hygiene (Level 2) Online Training Screenshot 3
What does the course cover?

The course contains the following 9 topics and includes an assessment:

Why food safety is important

  • Who needs to know about food safety?
  • The consequences of inadequate food safety.
  • The elements of food safety.
  • 4 types of food contamination.
  • Which groups of people are most vulnerable to food poisoning?

The law and food safety

  • The laws that relate to food safety.
  • The basic principles of HACCP.
  • Specific legal requirements for food preparation.

Food poisoning

  • Food poisoning bacteria and their consequences.
  • Other sources of food poisoning.
  • How bacteria reproduce.
  • The effect of temperature on bacteria.

Purchasing and deliveries

  • Use by, Best before, Display until and Sell by dates on food.
  • How to use carrier bags safely.
  • How to check deliveries properly and when deliveries should be rejected.

Food storage

  • Guidelines on storing food.
  • How to refrigerate, freeze and defrost food safely.
  • The best areas of the fridge for different types of food.

Preparing and cooking food

  • How to prepare food in a way that reduces the risk of contamination.
  • Types of meat and fish that can be eaten rare and types that need to be cooked all the way through.
  • Tips about how to barbecue safely.
  • How to cook eggs, rice and pulses safely.

Food pests

  • The kinds of animals that can contaminate food.
  • The signs of food pests.
  • Methods for dealing with food pests.

Personal Hygiene

  • How to wash your hands effectively.
  • When you need to wash your hands.
  • Rules of personal hygiene for food handlers.

Cleaning methods

  • The standard cleaning process for food preparation areas.
  • How and when to clean surfaces and equipment.


The assessment is generated from question banks so that the questions change each time a candidate takes the assessment – making the training suitable for initial and refresher training.

There is no limit on the number of attempts at the assessment and informative feedback is given so candidates can learn from their incorrect responses.

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Discounts Available For Bulk Purchases
No. of licences
per course
% saving
1 - 9 -
10 - 19 10%
20 - 49 20%
50 - 99 25%
100 - 149 30%
150 - 999 35%
For 200+ licences, please email us at or call us on 0333 577 5016.
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