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Food Hygiene Level 2 eLearning
Online Level 2 food hygiene training for food handlers: hazards, the four Cs, temperature control and the food safety management records behind them.
Who it is for
Who this food hygiene level 2 course is for
Level 2 is the standard for people who handle open food as part of their job. It is the certificate most employers ask for, and the one most food handlers are expected to hold.
- Chefs, cooks and kitchen assistants
- Catering staff in care, education and healthcare
- Hospitality and restaurant front and back of house
- Retail staff handling open food
- Mobile and event caterers
- New starters in any food handling role
Course content
What the food hygiene level 2 course covers
Six short modules at level 2 depth, covering the hazards and the controls a food handler is expected to apply without being told each time.
Hazards and contamination
Microbiological, chemical, physical and allergenic hazards and their sources.
Bacteria and food poisoning
How bacteria multiply, the conditions they need, and common causes of food poisoning.
Personal hygiene and fitness to work
Handwashing, protective clothing, illness reporting and exclusion.
Cross-contamination controls
Separation, colour coding, storage order, equipment and workflow.
Temperature control
Chilling, cooking, reheating, hot holding, cooling and monitoring.
Food safety management
HACCP principles in outline, monitoring, corrective action and records.
Outcomes
What you will be able to do afterwards
- Explain how bacteria cause food poisoning and what they need to multiply
- Apply personal hygiene and fitness-to-work rules
- Prevent cross-contamination throughout storage and preparation
- Control temperature at every stage from delivery to service
- Explain the principles behind a food safety management system
- Complete monitoring records and act on a deviation
Your legal duty
The law behind food hygiene level 2 training
Food businesses in England operate under the Food Safety Act 1990 and the Food Safety and Hygiene (England) Regulations 2013, with equivalent regulations in Scotland, Wales and Northern Ireland. Food handlers must be supervised and instructed or trained in food hygiene matters appropriate to their work.
Level 2 is the level most food handlers are expected to hold. It is a convention of the industry and of enforcement expectations rather than a level named in the legislation itself.
- Food Safety Act 1990
- Food Safety and Hygiene (England) Regulations 2013
- Equivalent regulations apply in Scotland, Wales and Northern Ireland
- Level 2 is the industry expectation; the law requires training appropriate to the work
Practicalities
How the course works
For employers
Food Hygiene Level 2 training for a team
Most kitchens need every handler certificated and the records to hand. An account covers new starters without a card payment each time.
- One invoice instead of a card payment per person
- Licences allocated as people join, so induction is covered
- Completion and expiry reporting for your records
- Renewal reminders before certificates lapse
- Bespoke versions built around your own procedures
Allergen management is a separate subject with its own legal detail. See the Food Allergens course →
Food Hygiene Level 2 eLearning: common questions
Anyone who handles open food as part of their job. It is the level most employers and enforcement officers expect food handlers to hold.
No. The legislation requires training appropriate to the work. Level 2 is the industry convention for food handlers, and what most employers ask for.
Three years is the usual refresher interval in the food industry, and that is what this certificate reflects.
It covers the principles behind food safety management in outline. Running a HACCP-based system is a supervisory responsibility with its own training.
About 30 minutes, with no time limit. Start it, pause it, and come back whenever suits. The certificate is issued the moment you finish.
Yes. It runs in a browser on any modern phone, tablet or computer, with nothing to install.
Yes. Open a business account and we invoice you for the licences, which you allocate as people need them, with completion reporting included.
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