Develop food safety knowledge for preparing, cooking and handling food in a catering setting. Ten interactive modules cover food hazards, contamination, hygiene, preservation, cleaning, pest control, HACCP and food-safety responsibilities. Successful completion provides a Highfield completion certificate.
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Food Safety Level 2
Build the knowledge to handle food safely in a catering environment.
Course highlights
- Food hazards and safe handling
- Food types and safety risks
- Bacteria and food safety
- Preventing contamination
Explore course content
Course overview, learning outcomes and assessment
Course overview
What you will learn
01
Food hazards and safe handling
Explore the hazards that can make food unsafe and understand why safe handling matters throughout catering work.
02
Food types and safety risks
Learn how food categories differ and why some foods need more careful handling to control their safety risks.
03
Bacteria and food safety
Understand how bacteria survive and multiply, and why controlling their growth is an important part of keeping food safe.
04
Preventing contamination
Recognise the routes through which food can become contaminated and explore controls that help protect it during handling.
05
Food spoilage and preservation
Understand why food spoils and explore how preservation methods help maintain its condition and reduce deterioration.
06
Personal hygiene in food work
Explore the personal hygiene practices food handlers need to follow and how these help protect food from contamination.
07
Cleaning, disinfection and waste
Understand the different purposes of cleaning and disinfection, alongside the importance of suitable waste disposal in food premises.
08
Pests and prevention
Recognise food pests and the risks they present, and explore measures that help prevent an infestation.
09
Food safety procedures and HACCP
Learn how procedures based on HACCP help identify and control food safety hazards in a catering environment.
10
Food safety responsibilities
Explore the responsibilities associated with food safety law and understand how these relate to everyday food-handling work.
Who is this course for?
People who prepare, cook, handle or serve food in catering settings, including restaurants, cafes, hotels, takeaways, mobile food outlets, kitchens, hospitals, schools and colleges.
Course outcome
After successfully completing the required learning and assessment, the learner will receive the course outcome shown below.
- Certificate
- Downloadable Highfield completion certificate after successfully completing the course.
- Assessment
- Online assessment using multiple-choice questions.
- Course recognition
- Accredited by Highfield Qualifications. 4 CPD points/hours.
Important information
This purchase covers online learning and its completion certificate. Any assessment for a regulated qualification must be arranged separately with an approved provider.
Training several people?
Arrange this course for your team.
Tell us how many learners you need to train and when you would like access to begin. We will provide a clear quotation and learner-detail spreadsheet.
- One quotation and invoice
- Each learner receives individual access
- Immediate or scheduled start date