Award in Food Hygiene and Safety (endorsed) Level 2

Provided by

  • Sector Health & Safety
  • Course Type Online
  • Duration 5 Hours
  • Price £68.50 use JOBSTODAY code for 10% discount

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About the course

Course Modules

  • Food Hazards, Rules and Laws
  • Keeping Food Safe
  • This endorsed BYTSYZ online course is suitable for

    Anyone working in a setting where food is prepared, cooked and served. Typical environments may include:

    • Pubs
    • Hotels
    • Restaurants
    • Retail
    • Contract catering
    • Fast-food outlets
    • Hospitals
    • Schools
    • Nursing and care homes
    • Prisons
    • Armed forces
    Course Description

    This online course, that is endorsed by Training Qualifications UK, will enable students to understand the key issues relating to the causes, recognition and control of contaminated and unfit food.

    This course consists of two main modules, namely:

    • Food hazards, Rules and Laws
    • Keeping Food Safe

    Food Hazards, Rules and Laws

    This module explores:

    The key features of food poisoning, including the:

    • Signs of food poisoning
    • Spread of food poisoning
    • Prevention of food poisoning
    • Common causes of food poisoning outbreaks

    Food contamination:

    • Viruses
    • Bacteria
    • Toxins

    The law relating to food safety and hygiene:

    • Main features of the Food Safety Act (1990)
    • Other major laws relating to food safety
    • HACCP

    Keeping Food Safe

    This module explores:

    The principles of safe food storage:

    • Chilled storage
    • Freezing
    • Thawing
    • Rules for storage areas

    Stock rotation and food preparation:

    • Rules of stock rotation
    • Safe food preparation
    • Chopping boards
    • Cooking
    • Cooling
    • Serving

    Effective hygiene:

    • Personal hygiene
    • Protective clothing
    • Cleaning
    • Disinfection
    • Pest control

    To further embed the learning BYTSYZ has included a number of related exercises to encourage:

    • Liaison with managers to engage with issues at the local level, such as the content and location of local policies and procedures
    • The contextualisation of learning
    • Consolidation of learning

    The course encourages the student to take personal action and develop and enhance their knowledge and skills in this critical area of health and safety.

    Course Objectives
  • Explain the key features of food Poisoning, how it is spread and prevented and demonstrate knowledge relating to the bacteria, viruses and toxins that cause it
  • Describe the main laws and rules that exist to minimise the risks related to poor food handling
  • Explain the key principles relating to the storage, temperature and cooking of food
  • Describe how the risk of food contamination can be reduced through effective personal hygiene, cleaning and pest control


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