Food Hygiene Course Level 2

Food Hygiene Course Level 2

This course will provide food handlers with the knowledge of food hygiene and the hazards associated with food preparation and production.
This course can be completed as an external course at one of our external venues which are strategically placed throughout the UK including all major cities.
  • This course is offered as onsite only
  • Duration: One Day
  • Group Size: up to 12 delegates
  • Onsite Price: £400 +VAT (on customer premises)

Interested? Request your free quote

Call us on 01908 683851 or fill in the form below to receive your custom quote within 24 hours.

Is this course for me?

It is for anyone who is responsible for food safety and hygiene within the food industry.

What will I learn?

The content of this course has been designed to build knowledge and confidence.

The course covers the following topics:

  • Legislation
  • Personal hygiene
  • Hazards
  • Food poisoning
  • Equipment
  • Temperature control
  • Food handling and storage
  • Premises
  • Pest control

One of our trainers will deliver this course at your premises on a date of your choice. The timings could also be arranged to suit your requirements.

Pre-requisites

You are required to attend the full duration of the course to be eligible for evaluation. You must not be expected to be on duty.

Assessment and Certification

You will be continually assessed throughout the duration of the course by one of our qualified trainers. Upon successful completion you will receive a Basic Food Hygiene Certificate valid for three years. A Chartered Institute of Environment Certificate can also be obtained.

On-Site Training Room Requirement

It is recommended that the room size should be approximately 20 x 30 feet for a full 12 person course. The room should be large enough to seat all candidates comfortably in a semicircle formation. The floor space in the centre should be clean and uncluttered as this will be used for the practical parts of the course. The trainer will also require a flip chart if one is available.