Level 2 Food Safety Training
LEVEL 2 FOOD SAFETY - 1 DAY TRAINING COURSE
The Level 2 Food Hygiene and Safety Course is designed to ensure that on completion of the course delegates have a basic awareness of good hygiene and safety issues and meets food industry regulations, with reference to employees preparing, cooking and handling food in catering settings.The course is aimed at food handlers working in catering or hospitality including hotels, restaurants, cafes, bars, fast food outlets, takeaways, cafes, kitchens, hospitals, schools and colleges.
£49.99 No Hidden Cost
Course Timings 10:00 - 16:00
Minimum age requirement is 14
The course is assessed by (1) multiple choice exam.
Result are available within 6 working days of the course.
Successful candidates will receive a Level 2 Food Safety at Work (RQF) certificate.
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HSE Compliant Food Safety Course Content
The HSE Compliant Level 2 Food Safety course is a 1 day course and is divided into several units:
- How individuals can take personal responsibility for food safety
- The importance of keeping him/herself clean and hygienic
- The importance of keeping the work areas clean and hygienic
- The importance of keeping food safe
Upcoming Courses – Level 2 Food Safety
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Frequently Asked Questions
People employed at different food outlets who prepare, cook or handle food must undergo this training because of the need for food safety and their concerned responsibility.
Relevant rules and statutes in the UK as well as EU mandate all food handlers to be properly trained in all food safety methods concerned with their responsibilities.
Candidates who complete this program successfully will develop in-depth knowledge about the significance of food safety; best practices to handle food; and minimise the chances of contamination.
We encourage all certificate holders to undertake refresher programs after a maximum of three year periods.
When you receive this qualification, you may consider applying for the Level 3 Certification in Supervising Food Safety in Catering program.
All people who cook, prepare or handle food must ensure that the food served to consumers is safe. It is a responsibility of all such professionals.