•        Food law
•        Role of the enforcement officer
•        Due diligence
•        Food handler legal requirements
•        Food safety

The Introduction sets the stage for the course, providing an overview of important aspects in food safety. It delves into food law, elucidating the legal framework governing food safety and standards. The role of the enforcement officer is highlighted, emphasising their importance in ensuring compliance with food regulations. This section also covers due diligence, explaining how businesses must take all reasonable precautions to prevent food safety breaches. The legal requirements for food handlers are outlined, ensuring they understand their responsibilities. Finally, the Introduction touches on the broader concept of food safety, setting the foundation for the detailed exploration in subsequent units.

•         Hazards
•         Three Types of Bacteria
•         Pathogens
•         Pathogens – where do they come from?
•         Contamination
•         Pathogens – how are they spread?
•         Pathogens-cross contamination
•         The right conditions
•         Spoilage bacteria
•         Natural poisons in food
•         Illnesses linked to food.
•         Food poisoning/food borne illnesses.
•         Illness from food

Unit 1 is focused on food hazards and the illnesses they can cause. It starts by discussing various hazards present in food and introduces the three types of bacteria relevant to food safety. The unit dives deep into pathogens, exploring their sources and the ways they can contaminate food. It also covers how pathogens spread, including through cross-contamination, and the conditions they require to thrive. The unit addresses spoilage bacteria and natural poisons in food, and links these to illnesses, including food poisoning and other foodborne illnesses. This comprehensive unit aims to educate on the identification and prevention of risks associated with foodborne pathogens and illnesses.

•         Food allergies and intolerance
•         Food allergies – the 14 major food allergies
•         Signs and symptoms of anaphylaxis

This unit addresses the critical area of food allergens. It begins by differentiating between food allergies and intolerances, providing a fundamental understanding of these conditions. The focus then shifts to the 14 major food allergens, detailing each one for comprehensive awareness. The unit also educates on the signs and symptoms of anaphylaxis, a severe allergic reaction, equipping learners with the knowledge to identify and respond to such emergencies.

•         HACCP
•         Purchase
•         Chilled storage
•         Frozen storage
•         Dry goods storage
•         Stock rotation and labelling
•         Thawing food
•         Food preparation
•         Cooking and reheating
•         Cooling food
•         Hot holding
•         Serving food
•         Thermometers

Unit 3 covers the essentials of storing and preparing food safely. It introduces the Hazard Analysis and Critical Control Points (HACCP) system, a preventive approach to food safety. The unit guides through best practices in food purchase, chilled, frozen, and dry goods storage, emphasizing the importance of stock rotation and labelling. It covers the procedures for thawing, preparing, cooking, reheating, cooling, and serving food safely. The use of thermometers for ensuring proper food temperatures is also discussed, highlighting their role in food safety.

•         Personal hygiene
•         Personal hygiene
•         Washing hands
•         How to wash your hands
•         Protective clothing

Unit 3 covers the essentials of storing and preparing food safely. It introduces the Hazard Analysis and Critical Control Points (HACCP) system, a preventive approach to food safety. The unit guides through best practices in food purchase, chilled, frozen, and dry goods storage, emphasising the importance of stock rotation and labelling. It covers the procedures for thawing, preparing, cooking, reheating, cooling, and serving food safely. The use of thermometers for ensuring proper food temperatures is also discussed, highlighting their role in food safety.

•         Premises
•         Washing facilities
•         Design of food premises
•         Bin and waste disposal
•         Food pests
•         Common pests
•         Why control pests
•         Signs of pests
•         Cleaning and disinfection
•         Why is cleaning important.
•         Cleaning schedules
•         Cleaning materials
•         What to disinfect
•         The six stages of wet cleaning

This unit explores the aspects of premises and equipment in maintaining food safety. It discusses the design of food premises, washing facilities, and the importance of proper bin and waste disposal. The unit also addresses food pests, including common types, reasons for controlling them, and signs of infestation. A significant part of the unit is dedicated to cleaning and disinfection, explaining why these processes are crucial, how to create effective cleaning schedules, and the stages of wet cleaning.

•         First aid
•         Act to ensure the food you make, serve, or sell is safe to eat.

The course concludes by emphasising the importance of first aid knowledge in the context of food safety. It reinforces the imperative for individuals and businesses to act responsibly to ensure that the food they produce, serve, or sell is safe for consumption.

The Food Safety Act of 1990 is a major piece of UK legislation that serves as the foundation for food safety and hygiene. The Act, passed to protect public health, establishes a comprehensive framework for regulating food production, distribution, and sale.

The Food Safety Act of 1990 is an important legal instrument that helps to ensure the overall safety and integrity of the UK food supply chain. The law has been revised and supplemented by later legislation, which handles developing concerns and assures the continued protection of public health.

The Food Safety and Hygiene (England) Laws 2013 are a series of laws that control food safety and hygiene practices in England. These regulations were enacted to implement specific sections of EU legislation, specifically Regulation (EC) No. 852/2004 on food hygiene.

Food Business Operators (FBOs): The regulations require food business operators to guarantee that food safety and hygiene standards are met throughout the manufacturing, processing, distribution, and sale of food.

Hazard Analysis and Important Control Point (HACCP) System: FBOs are frequently obliged to install a HACCP system, which entails detecting and controlling possible hazards at important stages in the food production process.

Registration of Food Enterprises: Certain food enterprises are obliged to register with the local authority, and the regulations specify the registration methods and criteria.

This comprehensive Level 2 Food Hygiene course is designed for convenient and flexible learning, fully delivered and completed online through our Learning Management System (LMS). Upon registration, a profile is created for you and you are emailed with your unique login details, ensuring a personalised learning experience tailored to your pace.

This feature enables you to seamlessly access course materials, engage with interactive content, and complete assessments from any location at any time, 365 days a year 24 hours a day.

This system also allows you to track progress, review completed modules, identify areas for further study and access and download all of your certificates upon completion of your course(s) from one place. This ensures a thorough and engaging educational experience.

As part of this Level 2 Food Hygiene course, you will undertake an online multiple-choice knowledge review to assess your understanding of the material covered.

This assessment consists of 10 thoughtfully designed multiple-choice questions, encompassing the key concepts and information you’ve learned throughout the course which confirms and reinforces your learning.

Importantly, you have the benefit of unlimited retries, offering you the flexibility to revisit and review the course content as needed to enhance your understanding and improve your performance in the assessment.

If you already have a solid knowledge on this subject, you can skip to the assessment without having to go through the course content.

This Level 2 Food Hygiene course’s CPD accreditation signifies that the time you invest in it counts toward your Continual Professional Development quota, a crucial aspect for professional growth and skill enhancement. CPD accreditation is not just a mark of quality; it’s a valuable asset in today’s competitive and ever-evolving professional landscape. By participating in CPD-accredited courses, you’re not only keeping your skills and knowledge up to date but also ensuring your learning is recognised and valued in various professional settings.

Moreover, CPD accreditation is highly regarded in inspections and audits, enhancing the credibility of your professional profile. It shows your commitment to continuous improvement and adherence to industry standards, making you a more attractive candidate for career advancement and professional opportunities.

The CPD Certification Service, recognised in over 100 countries, sets rigorous standards for quality of presentation, technique, and learning value, ensuring that the CPD points you earn are a testament to your dedication and proficiency in your field. This accreditation is particularly valuable to employers and registering bodies who expect their members to maintain high levels of performance and professionalism.

Level 2 Food Hygiene is an entry level qualification, meaning you do not need to have any prior skills or knowledge to be able to take this course, and that it is suitable for both beginners and those with some knowledge of the subject area.

• No Prior Knowledge or Qualifications Needed: This course is designed to be accessible to everyone, regardless of your educational background or experience. There’s no need for any prior knowledge or qualifications, making it ideal for beginners or those new to the subject.
• System Requirements for Online Learning:
  • Computer or Device: A modern (purchased within the last 3 years), stable and reliable computer or smart device capable of running modern software and applications.
  • Operating System: The course is compatible with various operating systems, but for the best experience, a recent version of Windows or MacOS is recommended. Linux systems can also be used.
    Internet Connection: A consistent and reliable internet connection is necessary to access the course materials and participate in the online learning activities.
  • Web Browser: While the course materials are compatible with most modern web browsers, Mozilla Firefox is recommended for optimal performance and compatibility.
  • Sound: Ensure your device has sound capabilities as the course includes audio elements. Headphones or speakers should be functional for clear audio reception.
  • Additional Software: You do not need to download or install any additional software or apps to complete this course.

This Level 2 Food Hygiene course takes between 1 and 2 hours to complete, although it is flexible so it can be completed at your own pace in numerous sessions if you wish.

The assessment usually takes 10-20 minutes depending on your speed, but again it is flexible so you can complete it more quickly or take longer depending on your individual needs.

Students have access to the course for up to 12 months and the course can be completed or retaken at any point in this time period.

While a Level 2 Food Safety Certificate does not technically expire, Environmental Health Officers strongly advise that food hygiene training should be refreshed regularly. This is crucial for maintaining up-to-date knowledge and practices in food safety.

You might wonder about the necessity of renewing a non-expiring certificate. The key reason is that food safety guidelines and regulations can change over time. Consider the implications for your business if your staff’s food safety knowledge becomes outdated after several years. Regular updates to their training ensure that any changes in food hygiene laws and best practices are well understood and implemented. This is especially important for safeguarding the health and safety of your customers, as the food industry continually evolves with new standards and challenges.

The primary goal of the Food Safety & Hygiene Level 2 course is to enhance your understanding of the regulations and laws pertaining to food hygiene. This online course is designed to familiarise learners with essential elements of food hygiene practice.

Throughout the course, several critical topics are addressed, including:

• The fundamentals and importance of Food Law, providing a legal framework for food safety.
• Identification and management of Hazards & Controls in food preparation and handling.
• An introduction to Hazard Analysis and Critical Control Points (HACCP), a systematic preventive approach to food safety.
• The significance of maintaining Personal Hygiene to prevent food contamination.
• Standards and requirements for Premises and Equipment to ensure a safe food handling environment.
• Understanding and controlling Food Pests, vital for maintaining food safety.
• Effective strategies for Cleaning and Disinfection, ensuring a hygienic food preparation area.

If you have a larger number of employees that you need to train, or an ongoing requirement, you can save money by purchasing courses from us in bulk.

Our bulk offers can apply to any of our CPD courses, or any combination that you choose. We can also put together specialist packages to suit your individual requirements and budget.

– 10+ courses = 10% discount
– 50+ courses = 20% discount
– 100+ courses = 30% discount
– 400+ courses = 40% discount

If you are an enterprise customer with a requirement for a large number of courses or have an ongoing requirement, please contact the team to access our valued customer discounts and discuss how your dedicated account manager can make enrolling candidates, and purchasing additional courses simple and cost effective. We can also discuss reporting requirements.

To purchase this course, simply:

• Click the ‘add to basket’ button

• Then complete the checkout process in your basket (your basket can be accessed by clicking the icon at the top of the page. 

Once you have made payment:

• You will receive a confirmation of your purchase via an automatic email, plus your buyer account log in credentials for use with any future purchases
• A member of our team will contact you for the full names and email addresses of all candidates

• A learner profile will be set up for each candidate on our Learning Management System (LMS)

• Learners will be enrolled in the course(s) that you have purchased. 

• Log in credentials will be sent directly to candidates so that they can log in and complete their training.

• Certificates are downloadable directly from the course as soon as candidates have completed them.

Certificates are available for download in the Learning Management System (LMS) immediately upon completion of the course including passing any knowledge review, or you can access it at a later date.

If you are ordering multiple courses, and someone in your organisation would like a master account where all learner’s certificates can be accessed, please let us know by emailing admin@learnq.co.uk after you have completed your purchase. 

There is no expiry date for this certificate, however you may want to refresh the course periodically. The timescale for a refresh depends on the type of course that is being taken and the nature of your business. Ideally, the refresh regularity should be based on a thorough risk assessment of your business and tailored to the unique needs of your organisation and customers (if you are unsure how to complete a risk assessment, you can learn more by completing our Risk Assessment Awareness course).

If you are looking for a general rule for refresh training, every 12-18 months is good practice for the courses that Learn Q offer (we will also email you a reminder when you approach the recommended refresh date).

Please keep in mind the following exclusions:

• In the case of an internal incident- if there has been an incident within your business where an employee, a customer or a client has been injured then this then means that it is important to refresh all colleagues with the relevant training to minimise the chance of it happening again. 
• In the case of an external incident- if there has been an incident outside of your business, but within your industry then this could be a time to refresh relevant training. Of course, this will only be applicable if the incident is severe, and you think that it poses a risk to your business and those who work within it and those who are clients. At the very least, it is going to be worthwhile refreshing their Health and Safety training. 
• If a process changes- if an internal process has changed, then it is going to be a good time to refresh any training that relates to this process. Particularly if you feel that it might impact what has been previously learnt.
• If you bring in new equipment- if you introduce new equipment, you should provide training that is relevant to this change. Even if the change is slight; after all, prevention is always better than cure. 
• If there has been a change in the environment- if you move premises or have some changes made to where you work, then you will need to think about some of the training. This includes COSHH and Health and Safety.

This is an ‘entry level’ course, meaning there are no barriers for entry. You do not need any prior learning, qualifications or certificates to take this course and it is suitable for all.

Once you have made payment:

• A member of our team will contact you for the full names and email addresses of all candidates

• A learner profile will be set up for each candidate on our Learning Management System (LMS)

• Learners will be enrolled in the course(s) that you have purchased. 

• Log in credentials will be sent directly to candidates 

• Candidates can use the details in the credentials email to access the Learning Management System (LMS) where the course(s) will be available in their profile

• If you experience any difficulties, please email us at admin@learnq.co.uk

Learn Q courses are available online, 24 hours per day 365 days per year so candidates can log in anytime, anywhere and complete them at their convenience. Ideal for those with busy schedules or shift workers.

Courses can be accessed and completed from any device with an internet connection, including desktop, laptop, tablet or mobile.

Candidates do not have to complete the course in one sitting. The Learning Management System (LMS) will remember progress so if a candidate wants to do the course in small chunks they can do, continuing from where they left off. 

Registering for the course is simple:

• You can sign up on this page by scrolling up, tapping the ‘Add to basket’ button and completing the online checkout process with a debit or credit card.
• Alternatively you can call us on freephone 0333 444 1302 and one of our helpful and friendly advisors can take your card details over the phone, or send you an invoice. Calling is the simplest option for bulk buys.

The course is online so when you make a purchase we will create individual profiles for yourself and any colleagues and you will be sent these by email. You would simply use the credentials to log in and complete the course and knowledge review in your own time.

The system and software requirements are:

• Computer or Device: A modern (purchased within the last 3 years), stable and reliable computer or smart device capable of running modern software and applications.
• Operating System: The course is compatible with various operating systems, but for the best experience, a recent version of Windows or MacOS is recommended. Linux systems can also be used.
• Internet Connection: A consistent and reliable internet connection is necessary to access the course materials and participate in the online learning activities.
• Web Browser: While the course materials are compatible with most modern web browsers, Mozilla Firefox is recommended for optimal performance and compatibility.
• Sound: Ensure your device has sound capabilities as the course includes audio elements. Headphones or speakers should be functional for clear audio reception.
• Additional Software: You do not need to download or install any additional software or apps to complete this course.

This course on food safety and hygiene comprehensively covers various essential topics, beginning with an introduction that outlines food law, the role of enforcement officers, due diligence, legal requirements for food handlers, and the general principles of food safety. This introduction sets a foundational understanding of the legal and regulatory framework that governs food safety, emphasising the responsibilities of businesses and individuals in ensuring compliance and safety.

The course is then divided into several detailed units:

Food Hazards & Illness: This unit focuses on identifying different food hazards, types of bacteria, and pathogens, including their sources, spread, and contamination methods. It also covers foodborne illnesses and how to prevent them.

Food Allergens: Here, the course addresses food allergies and intolerances, detailing the major food allergens and symptoms of anaphylaxis to equip learners with the knowledge to handle such emergencies.

Storing & Preparing Food: This unit introduces the HACCP system and covers best practices in food purchasing, storage (chilled, frozen, dry goods), stock rotation, food preparation, cooking, reheating, and serving, along with the importance of using thermometers for food temperature monitoring.

Hygiene: The course emphasises personal hygiene, including hand washing and protective clothing, crucial for maintaining food safety.

Premises and Equipment: This unit explores maintaining food safety through the design of food premises, washing facilities, pest control, cleaning, disinfection, and waste disposal.

The course concludes by highlighting the importance of first aid knowledge in the context of food safety and the responsibility of individuals and businesses to ensure the safety of the food they produce, serve, or sell.

The certificate is downloadable from the portal where you complete the course and available as soon as you pass the knowledge review at the end of the course.

Simply click on the ‘View Certificates’ option from the menu and you can view and download any certificates from there directly to your device.

The Level 2 Food Safety Certificate technically does not have a set expiry date.

However, due to the ever-evolving nature of food safety guidelines and regulations, it is recommended that your team undergoes regular refresher training. This ensures that their knowledge remains up-to-date with the latest food hygiene laws and best practices.

The food industry continually introduces new standards and challenges, making it imperative for staff to stay informed for the safety and well-being of customers.

Typically, large businesses will renew every 12 months, smaller businesses every 2 years and very small businesses potentially every 3 years.

Therefore, while the certificate itself does not expire, continuous learning and updates in this field are crucial for maintaining high standards of food safety.

The assessment for this course is conducted entirely online and consists of a multiple-choice test with 10 questions.

This format allows you to conveniently complete the assessment from any location with internet access. Each question presents a set of options, and your task is to choose the answer that you believe is correct.

This type of assessment is designed to evaluate your understanding of the course material, ensuring you have grasped the key concepts and information presented.

Once you submit your answers, they are automatically evaluated, and your results are provided promptly.

The online nature of the test offers the flexibility to complete it at a time that suits you best within the course’s allocated time frame (12 months).

What is the passing score for the Level 2 Food Hygiene Course?
The passing score is 80%, so you need to get 8 out of the 10 questions correct to pass.

Should you need additional attempts, they are included for no additional cost.

Yes you can. Should you need additional attempts, they are included for no additional cost meaning it is simple to achieve the certificate.

This course is CPD accredited, meaning it is recognised in the UK and abroad.

Achieving CPD accreditation for this course means that the time you spend learning can be counted towards your Continuing Professional Development quota, an essential component for ongoing professional growth and skill enhancement. The accreditation of this course is more than just a seal of quality; it’s a critical asset in the dynamic and competitive realm of professional development. Engaging in courses with CPD accreditation ensures that your skillset remains current and that your learning achievements are recognized and respected across various professional contexts.

The significance of CPD accreditation extends to its positive impact during inspections and audits, where it adds considerable weight to your professional standing. It demonstrates a commitment to continual learning and compliance with the latest industry standards, making you a compelling choice for career progression and new professional opportunities.

The CPD Certification Service, acknowledged in over 100 countries, upholds stringent criteria for the quality of content delivery, instructional methods, and the overall educational value of a course. The CPD points awarded as part of this accreditation are a reflection of your commitment and expertise in your field. This aspect of the accreditation is particularly esteemed by employers and professional bodies, who often require their members to achieve and maintain a high standard of professional competence and expertise.

A Level 2 Food Hygiene certificate in the UK is applicable to a variety of job roles and industries, especially those involving the handling, preparation, and serving of food where food safety and hygiene are paramount.
Some of these roles include:

• Chef/Cook: Responsible for preparing and cooking food in restaurants, cafes, and other dining establishments.
• Kitchen Staff: Includes assistants and helpers who work in the kitchen, assisting in food preparation and ensuring cleanliness.
• Catering Staff: Involved in preparing, serving, and managing food at events and functions.
• Food Production Staff: Working in food manufacturing and processing industries, ensuring food safety in the production line.
• Bakery Staff: Involved in the preparation and handling of baked goods.
• Butchers: Handling and preparing meat products, ensuring compliance with food safety regulations.
• Fast Food Workers: Preparing and serving food in fast-food establishments.
• Food Retailers: Includes staff in supermarkets and shops who handle fresh, frozen, and packaged food.
• Bar Staff/Baristas: Handling food and beverages in bars and cafes.
• Wait Staff: Servers in restaurants and cafes who may handle food directly.
• Food Delivery Drivers: Especially those who handle food packaging and delivery.
• School Canteen Staff: Preparing and serving food in educational institutions.
• Care Home Workers: Those involved in food preparation and service in care settings.
• Hospitality Workers: In hotels and resorts where food handling and service are involved.
• Mobile Food Vendors: Operating food trucks and mobile food carts.

Given its comprehensive coverage of key topics like food law, handling hazards, personal hygiene, and premises and equipment management, the course aligns with the standards expected in many professional settings.
Additionally, its CPD accreditation ensures that it adheres to high-quality educational standards and is recognized for professional development, making it suitable for continuous learning and skill enhancement in various sectors.

Furthermore, the course’s focus on universally applicable food safety principles means it is relevant to a broad spectrum of roles within the food industry, including catering, hospitality, manufacturing, and retail. Its alignment with current regulations and best practices in food safety makes it an ideal choice for professionals looking to update their knowledge or fulfill mandatory training requirements in these fields. The inclusion of CPD points also adds value to your professional development, as it demonstrates a commitment to maintaining and enhancing competence in your job role or industry.

Due to the affordability and specific structuring of our course, refunds are on a case by case basis. This policy is in place because the course is priced at a low cost to make it accessible to a wide range of learners.

However, we do understand that exceptional circumstances can arise. In such rare and extreme cases, we are willing to review individual situations to consider the possibility of a refund.
We appreciate your understanding in this matter and are committed to ensuring that our course delivers excellent value and quality education. If you have any concerns or specific queries regarding this policy, please feel free to reach out to us.

To renew your Level 2 Food Hygiene and Safety Certificate, the process is straightforward and varies slightly depending on when you decide to renew it. If you choose to renew your certificate within a 12-month period from the date of your initial certification, and you have taken the original certification with Learn Q, you can do so for free. This is a convenient option for candidates looking to keep their credentials up to date without any additional cost. Simply log back in to the learning portal (https://portal.flexebee.co.uk/) and re-take your course and exam from your learner profile.

If you have previously taken the qualification with another provider, we would not be able to renew it – you will need to take the qualification from scratch to get a certificate. If it was over 12 months ago you are recommended to get a new one anyway so you can ensure you are up-to-date with all the latest industry legislation and best practice.

If you wish to renew your certificate after the 12-month period has elapsed, you will need to purchase the course again. This can be easily done by using a credit or debit card to complete the online checkout process. Alternatively, if you prefer a more direct approach or require assistance, you can renew your certificate by contacting the team via email at admin@learnq.co.uk or by calling them on their freephone number, 0333 444 1302. This way, you can ensure your food hygiene and safety knowledge remains current and valid for professional purposes.

For customers who are interested in renewing a large number of courses (10+), we have a tailored process to make the renewal as smooth and efficient as possible. We recommend that these customers directly contact your account manager on the details they have provided, or if you do not have these by either emailing at admin@learnq.co.uk or calling our freephone number, 0333 444 1302. This approach allows us to better understand your specific needs and provide a more personalised service, ensuring the renewal process for multiple courses is streamlined and hassle-free.