Food Hygiene Level 2 & 3

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Career development - Essential Skills

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Food Hygiene Level 2 & 3

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(You save $50)

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(10 Reviews)

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Food Hygiene Level 2 & 3 teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Food Hygiene Level 2 & 3 is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles …

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Curriculum

To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.

The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this Food Hygiene Level 2 & 3. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Accreditation

All of our courses, including this Food Hygiene Level 2 & 3, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.

Course Curriculum

The detailed curriculum outline of our Food Hygiene Level 2 & 3 is as follows:

Food Hygiene Level 2 & 3

Module 01: Introduction to Food Safety
Module 02: Supervision of Food Safety
Module 03: Food Safety Legislation
Module 04: Food Safety Management System
Module 05: Food Safety Management Tools
Module 06: Microbiology
Module 07: Contamination Hazards
Module 08: Controlling Contamination
Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
Module 10: Food Poisoning (Non-Bacterial)
Module 11: Personal Hygiene
Module 12: Food and Temperature Control
Module 13: Checking, Verifying and Recording Temperature
Module 14: Food Spoilage and Preservation
Module 15: Food Premises and Equipment: The Design and Construction
Module 16: Waste Disposal, Cleaning and Disinfection
Module 17: Pest Management
Module 18: Food Storage
Module 19: Display and Service for Maintaining Food Safety and Hygiene
Module 20: Cleaning
Module 21: Basics of Food Allergens
Module 22: Allergen Guidance for Food Businesses
Module 23: Food Safety Training for the Staff
Module 24: Reopening and Adapting Your Food Business During COVID-19

Course Curriculum

Food Hygiene Level 2 & 3
	Module 01: Introduction to Food Safety	00:30:00
	Module 02: Supervision of Food Safety	00:37:00
	Module 03: Food Safety Legislation	00:34:00
	Module 04: Food Safety Management System	00:44:00
	Module 05: Food Safety Management Tools	00:30:00
	Module 06: Microbiology	00:28:00
	Module 07: Contamination Hazards	00:28:00
	Module 08: Controlling Contamination	00:39:00
	Module 09: Food Poisoning (Bacterial) and Food-Borne Illness	00:32:00
	Module 10: Food Poisoning (Non-Bacterial)	00:32:00
	Module 11: Personal Hygiene	00:30:00
	Module 12: Food and Temperature Control	00:34:00
	Module 13: Checking, Verifying and Recording Temperature	00:25:00
	Module 14: Food Spoilage and Preservation	00:38:00
	Module 15: Food Premises and Equipment: The Design and Construction	00:35:00
	Module 16: Waste Disposal, Cleaning and Disinfection	00:35:00
	Module 17: Pest Management	00:29:00
	Module 18: Food Storage	00:24:00
	Module 19: Display and Service for Maintaining Food Safety and Hygiene	00:15:00
	Module 20: Cleaning	00:24:00
	Module 21: Basics of Food Allergens	00:13:00
	Module 22: Allergen Guidance for Food Businesses	00:22:00
	Module 23: Food Safety Training for the Staff	00:29:00
	Module 24: Reopening and Adapting Your Food Business During COVID-19	00:11:00