Tax included

The law states that all food handlers must understand the basic principles of food hygiene and know how to work safely. They must protect the food they prepare and serve from contamination.

Staff who handle food must be supervised, instructed, and trained in food hygiene and safety in a way that is appropriate to the work they do.

This course will explore the conditions and measures necessary to ensure the safety of food from production to consumption. It is for everyone who handles food within a catering/hospitality environment, including restaurants, schools, colleges, fast food/takeaway outlets bars and cafés.

Course content

Modules you will cover in this Food Safety and Hygiene in Catering (Level 2) Online Training:
Module 1 - Food hygiene, the Law and inspections. In this module you will look at legislation, enforcement, inspection (hygienic premises, equipment and practices, staff training, management of food safety and control systems, temperature control), the powers of inspectors, fines and imprisonment.
Module 2 - Food-Borne illness, allergens and contamination - In this module you will look at contamination, (micro)biological hazards, bacteria, conditions for multiplication, food poisoning, carriers, types of bacteria and viruses, routes of contamination and allergens.
Module 3 - Food storage, preservation, and temperature control - In this module you will look at preserving food, delivery and storage, food preparation, cooling and reheating.
Module 4 - Personal hygiene - In this module you will look at personal hygiene hazards, make up, health, clothing, perfume and jewellery, eating and drinking in the workplace, smoking and handwashing.
Module 5 - Premises, pests and cleaning - In this module you will look at premises, equipment and utensils, pests and pest control, cleaning, cleaning schedules and safe cleaning
Module 6 - The Principles of HACCP - In this module you will look at the 7 steps of hazards and critical control point principles: Hazard analysis, Critical Control Points (CCPs), critical limits, monitoring, corrective actions, verification and documentation and records.


Continuing Professional Development (CPD)

All of our courses are certified. This is done by the CPD certification Service. They have been inspected by an independent assessor and meet national standards.

Is this course right for me?

• You want content delivered online.

• You want a course that you can complete at your own pace.

• You want access to course material and additional resources for 1 year.

• You want access for 24 hours a day.

• You want to print your own CPD certificate upon completion. 

Remember, if you need to purchase multiple courses you may be eligible for a discount. Contact us to see how we can help you.


  • Fully online course with assessment at the end of each module

  • CPD certified by the CPD certification Service

  • CPD certificate available to download upon completion

  • Audio option (read aloud)

  • Optional learner file resource

  • Approximate 2.5 hour duration

Optional Formal Accreditation

Most of our courses have the option for formal accreditation through AIM Qualifications and Assessment Group.

What does this mean?

Whilst all of our courses are CPD certified as standard, formal accreditation is done through a National Awarding Body.

What level are the courses?

The majority of our courses are all at a level 2.

How many credits does this course quality for?

This course is a single credit value.

Do I need to do any extra work?

You will be required to compete a learner file which is available once logged in. This is an enabled PDF so you can type your answer in. You will upload this in your learning area along with your learner registration form. We will then mark your learner file and provide feedback. 

Once this is complete we will put a request in to AIM Qualifications and Assessment Group for your formal certificate.

How do I get my formal certificate?

This will be posted out to you once we receive it from the awarding body. It is sent recorded delivery.