Level 2 Award in Food Safety and Hygiene
This comprehensive online course covers all aspects of food safety and hygiene for catering. Learn about food safety procedures, hazards, personal hygiene, cleaning, contamination prevention, temperature control, and your legal responsibilities as a food handler.
Suitable for all food handlers working in restaurants, cafés, hotels, pubs, takeaways, and any food business in the UK.
Unlimited Fines
for non-compliance under the Food Safety Act 1990
BSc (Hons) Food Scientist
lead trainer & RSPH Centre Manager
Rating of 5
training mapped to EHO inspection criteria
What You Will Learn
- Food safety procedures and safe food handling behaviour
- The 4 types of food safety hazards: physical, chemical, microbial, and allergenic
- Key bacteria including Salmonella, E. coli, Staphylococcus aureus, and Norovirus
- The 14 allergens and why allergen management saves lives
- Your legal responsibilities under the Food Safety Act 1990
- Effective personal hygiene and handwashing techniques
- Cleaning, disinfection, and the 6-step cleaning method
- Pest control measures and how to spot pest activity
- Temperature control: the danger zone, cooking, cooling, reheating, and hot holding
- Stock control, FIFO, and understanding use-by and best-before dates
Who Is This Course For?
This course is designed for anyone who handles food in a catering environment — including chefs, kitchen assistants, front-of-house staff, and food delivery workers. It meets the legal requirement for food handlers to be trained in food safety.
Supervisors and managers are recommended to study at Levels 3 and 4 in Food Safety.
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Essential Food Safety Knowledge
The legal minimum every food handler in the UK must know.
Under the Food Safety Act 1990, every person who handles food must be trained to a level appropriate to their role. This Level 2 course covers the core knowledge that Environmental Health Officers expect every food handler to demonstrate.
Temperature Control Mastery
The danger zone (5°C–63°C) is where bacteria multiply rapidly. This course teaches you the critical temperatures for cooking (75°C for 30 seconds), hot holding (63°C minimum), chilled storage (8°C or below), and frozen storage (−18°C or colder) — plus the 4-hour and 2-hour display rules.
Cleaning and Disinfection
A visually clean surface can still harbour thousands of bacteria. Learn the 6-step cleaning and disinfection method, the difference between detergents, disinfectants, and sanitisers, and why contact time is critical. Includes FSA video demonstrations.
Allergen Management
Allergen failures have caused deaths in the UK. This course covers all 14 legally declared allergens, Natasha's Law requirements, cross-contact prevention, and your duty to communicate allergen information accurately to every customer.
What You Will Learn
Complete Level 2 food safety checklist
This course covers every topic in the Level 2 Award in Food Safety and Hygiene syllabus. Each module includes FSA video content to bring the theory to life with real-world examples.
Designed by a BSc (Hons) Food Scientist Who Has Trained EHOs
This course was developed by a degree-qualified Food Scientist and RSPH Centre Manager with over 15 years of experience in the food industry. The content is mapped directly to what Environmental Health Officers check during inspections — so you learn exactly what matters.
Trusted by Hundreds of UK Food Businesses
Kitchen Tonic has helped restaurants, cafés, pubs, and takeaways across the UK achieve and maintain 5-star Food Hygiene Ratings. Our training is practical, engaging, and built around real EHO inspection criteria — not textbook theory.
Untrained staff are the number one reason businesses lose marks at inspection. This course gives your team the knowledge they need.
Protect Your Business. Train Your Team Today.
Level 2 food safety training is a legal requirement for food handlers. Train online in 2–3 hours, book a live webinar, or request on-site training at your premises.
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