The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely. The Level 2 Food Hygiene and Safety for Catering training course provides the learner with a comprehensive and solid grounding in the legal and health requirements of catering operatives and management in food businesses, as well as laying out the practical skills, explanations and knowledge needed to ensure that these requirements are met.

1. FOOD
HYGIENE AND
SAFETY FOR
CATERING
L E V E L 2
020 8158 3412
www.trainingexpress.org.uk
COURSE CONTENT
OVERVIEW
T R A I N I N G
E X P R E S S
R E I N V E N T I N G T R A I N I N G

2. In Module One, you will learn what is expected of you under
the law as a food handler and understand the key UK legisla-
tion governing food handling and preparation, as well as the
EU law which will likely remain relevant even after Brexit. You
will also understand how this law is enforced by Food Safety
Officers and what will happen if anyone in your business
breaks these laws. We will also learn what an HACCP food
safety management system and the Food Hygiene Rating
System are, as well as why they are relevant to your industry
and work and why they are important. Definitions of terms
regarding food hygiene and safety will also be provided as part
of the module.
• Premises and equipment
• Food safety
• Food safety management
• Food handling and food handling training
• Temperature control
F O O D S A F E T Y L E G I S L A T I O NM O D U L E O N E
© 2019 Training Express all rights reserved www.trainingexpress.org.uk 01
The European Union Regula-
tion (EC) No 852/2004 on the
hygiene of foodstuffs requires
all food handlers to be appro-
priately trained in how to
carry out their roles safely.
The Level 2 Food Hygiene and
Safety for Catering training
course provides the learner
with a comprehensive and solid
grounding in the legal and
health requirements of catering
operatives and management in
food businesses, as well as laying out
the practical skills, explanations and
knowledge needed to ensure that these
requirements are met.
The course is designed to be instructive
and engaging, with a balance of practical
and theoretical information, and engaging video
and photographic content to illustrate learning points. The course
meets the standard required to comply with UK food safety legislation.
In Module Two, we will look at how the rigorous implementa-
tion and effective management of food safety standards in
your business or workplace can prevent food poisoning f rom
occurring. The module will also teach you how to carry out the
essential control measures needed to prevent food poisoning.
M I C R O B I O L O G I C A L H A Z A R D SM O D U L E T W O
02

3. In Module Three, you will learn about the three other major
forms of hazard (excluding microbiological hazards) which
can contaminate food and harm humans. You will also learn
how to prevent these hazards f rom contaminating food
intended for human consumption.
• Physical hazards: the ‘6 Ps’
• Sources of physical contamination
• How to control physical contamination
• The types of chemical hazards
• Controlling chemical contamination
• The types of allergenic contamination
• The major types of allergen
• Food intolerances
• How to control allergenic contamination
• What is anaphylactic shock?
• What to do if someone shows signs of anaphylactic shock
• Allergens and the law
P H Y S I C A L , C H E M I C A L A N D A L L E R G E N I C H A Z A R D SM O D U L E T H R E E
03
This module explains the particular controls which all food
handlers should abide by with regard to food storage, based
on HACCP documentation.
• How to choose a supplier
• Food distribution and deliveries
• Food labelling and storage
• ‘Use by’ dates
• ‘Best before’ dates
• Safe food storage
• Dry food stores
• Storing f ruit and vegetables
• Chilled food
• Ref rigeration
• Freezing
• Stock rotation
F O O D S T O R A G EM O D U L E F O U R
04
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• The top 10 causes of food poisoning
• How common is food poisoning in the UK?
• The medical symptoms of food poisoning
• Who is most at risk?
• How to prevent a food poisoning outbreak
• The four major food contamination hazards
• What are microbiological hazards?
• Which types of bacteria are involved?
• Spore-forming bacteria
• Bacterial poisons
• Low risk and high-risk foodstuffs
• Controlling bacteria with temperature

4. Module 5 looks at the correct temperatures and conditions for
making food, cooking and reheating, as well as thawing, heat-
ing and cooling food, which all food handlers are required to
know. This module will guide you through the correct ways to
prepare food, f rom thawing to cooking and reheating, and ‘hot
holding’.
• Food preparation
• Cooking and reheating
• Measuring food temperatures
• ‘Hot holding’
• ‘Cold holding’
• Food service
F O O D P R E P A R A T I O NM O D U L E F I V E
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Module 6 will teach you how to implement personal hygiene
best practice while ensuring that you know the methods and
regulations which you should follow.
• Your responsibilities as a food handler
• Hand hygiene and hand washing
• The use of protective gloves
• Avoiding bad habits
• What to do if you are ill
• Protective clothing
P E R S O N A L H Y G I E N EM O D U L E S I X
06
Module 7 will teach you how both internal and ergonomic
design, and strict cleaning protocols and schedules, will
enable you to sustain a fully a hygienic and safe food-produc-
tion area. The module will also demonstrate the consequences
of not following these guidelines and procedures.
• Legal obligations of food premises
• Principles of food premises design
• Waste management
• Cleaning and disinfecting
• Cleaning schedules
• Safety and cleaning
• The six stages of cleaning
• How to clean chill cabinets and food storage areas
• Electric dishwashers
• How to prevent pests
F O O D P R E M I S E S D E S I G N A N D C L E A N I N G S C H E D U L E SM O D U L E S E V E N
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© 2019 Training Express all rights reserved www.trainingexpress.org.uk 03

5. Module 8 deals with the extra information and legal tips that
will help you to manage your food handling business effec-
tively, with regard to the topics discussed in this course. You
may also find some interesting and helpful addresses and
links to find out more about food safety and hygiene in the
catering industry.
• Registering your business
• Safer Food, Better Business (SFBB)
• Legal information and links
• Test questions
F U R T H E R I N F O R M A T I O NM O D U L E E I G H T
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By the end of the course learners will be able to demonstrate that they can:
• Determine the food hygiene hazards.
• Describe and understand the safe food practices.
• Implement controls to acquire high standards of food hygiene.
• Analyse the principles of food safety management systems.
• Requirements to acomplish your legal obligations as a food handler.
L E A R N I N G O U T C O M E S
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6. © 2019 Training Express all rights reserved
F O O D H Y G I E N E A N D S A F E T Y
F O R C A T E R I N G
L E V E L 2
C O U R S E C O N T E N T O V E R V I E W
www.trainingexpress.org.uk
T R A I N I N G
E X P R E S S
R E I N V E N T I N G T R A I N I N G