Food Safety L2


Food preparers, handlers and end consumers health must be protected. Food-related illness is a serious hazard and the risks can be reduced through the sound understanding of these course topics.

SKU: 03a5d794-2c4f-4e82-87f0-9b96fdd3a3ce   Category:


This Level 2 course has been designed to teach anyone who handles, prepares or serves food understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.

Food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they serve from contamination.

Who is it for?

The course is aimed at food handlers who work in the following sectors:

  • catering,
  • manufacturing
  • retail sectors

(e.g. hotels, restaurants, cafes, bars, fast food outlets, takeaways, hospitals and colleges) and who are involved in preparing, cooking and handling food in these settings.

Course outline


  • What food safety and hygiene is and why it is important
  • Responsibilities under food safety law
  • The causes of food contamination and how to prevent it
  • The causes, dangers and symptoms of food poisoning
  • How to maintain a high level of personal cleanliness
  • The importance of cleaning and pest control