Food Hygiene Certificate in Catering - Level 2

Under EU legislation, it is a requirement that those who work with food commercially must receive training in food safety. As consumers, it is our right to expect that the food we eat, whether it is purchased as ingredients, bought at a restaurant or in a retail outlet is safe and will do us no harm. To ensure this safety, those employed in any catering activity must be aware of how to keep the food they handle, safe. This award also comes in the formats of manufacture and retail.

The topics covered include generic hazards as well as those more specific to the food industry e.g. slips on the greasy floor, burns from ovens, knife safety and occupational dermatitis.

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  • Level 2 Award in Food Safety in Catering
  • Level 2 Award in Food Safety in Catering
  • Level 2 Award in Food Safety in Catering
  • City and guilds accredited
  • Instant certification
  • Easily completed
  • Industry specific
  • Satisfies legal requirements
  • Suitable for all

£29+VAT per course

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Who needs this course?

This award is designed for chefs, cooks and those who prepare a range of food, anyone who handles ready to eat food, and anyone who prepares or serves food for the young, the sick or the elderly. This course is accredited by City and Guilds, probably the most respected and the best known name in the international accrediting bodies. This endorsement on the certificate will give supervisors and managers peace of mind that their due diligence has been achieved.

This basic food hygiene certificate in catering - level 2, although covering a complex syllabus, is easily understood, totally illustrated to enforce the learning and has a full audio. It is enjoyable, memorable and is the most cost effective way of achieving 100% staff compliance.

The course is divided into 5 lessons:

  • The importance of food safety
  • Personal hygiene
  • Safe cleaning and use of chemicals
  • Food Safety hazards
  • Temperature control and safe food storage

Course Content for Basic Food Hygiene Certificate in Catering - Level 2

Lesson 1 (click to expand)

  • The importance of food safety
  • Food safety as part of food safety management procedures.
  • Food-borne illness
  • How food-borne illness affects consumers and food businesses
  • Record Keeping
  • "Due diligence"
  • Responding procedures
  • Legal responsibilities
  • Food business employers.
  • Penalties + enforcement

Lesson 2 (click to expand)

  • The importance of personal hygiene
  • Hygiene - the basic rules
  • Protective clothing - what should it include?
  • Effective personal hygiene practises
  • Hair - the rules
  • The hazard of jewellery
  • Hand washing practises
  • Hand washing facilities
  • The importance of Illness reporting
  • What is a carrier?
  • The importance of wound dressings
  • Exclusion from work

Lesson 3 (click to expand)

  • How to keep the work area clean and hygienic
  • Cleaning and disinfection
  • Detergents
  • Disinfectants
  • Sanitisers
  • Sterilisation
  • Cleaning products
  • Equipment and utensils
  • Colour codes for cleaning
  • Cleaning frequency
  • "clean as you go"
  • The use of suitable cloths
  • The safe use of cleaning chemicals
  • Storing chemicals
  • Suitable surfaces and equipment
  • Ventilation and lighting
  • Correct "workflow"
  • Waste disposal
  • Frequency of waste disposal
  • Cleaning and location of waste bins
  • Pest control
  • Signs of pest infestation
  • Preventing access and removal of pests

Lesson 4 (click to expand)

  • How to receive and store food safely
  • Stock rotation
  • Storage of canned and dried food
  • Contamination of delivered and stored food
  • The importance of clean and hygienic food storage areas
  • Temperature control of delivered and stored food
  • Chilled and frozen food
  • Temperature ranges
  • Storage at ambient temperatures
  • General rules for storing non-refrigerated foods

Lesson 5 (click to expand)

  • Food Safety hazards
  • The main hazards and their sources
  • Microbiological
  • Physical
  • Chemical
  • Allergens
  • Control for allergens
  • The conditions that affect the growth survival and death of micro-organisms
  • The role of micro-organisms in food poisoning
  • Bacterial spores and toxins
  • Types, sources, vehicles and routes of contamination
  • Contamination and cross-contamination
  • Sources of food poisoning bacteria
  • Contamination vehicles
  • The hazardous areas for cross-contamination
  • Raw food
  • Food preservation
  • Temperature control
  • The effect of applying head to bacteria and toxins
  • Food safety practises and management procedures
  • Safe preparation, cooking, chilling and re-heating
  • Thawing and defrosting
  • Cooking and cooling
  • Re-heating
  • Checks to be made
  • Safe holding and service of food
  • Hot holding and displaying food
  • Ambient and chilled Display


About 2 hours for the learning (but this is at the speed of the learners. They can take as long as they want.)


30 multi choice questions (from a random bank). It is necessary to achieve 66% correct answers to obtain an online certificate.


The individuals answers' are marked electronically, instantly, and successful candidates are able to print their city and guilds accredited certificate directly from their PC or from a central PC in the case of large companies. The candidate results will be stored in the city and guilds "walled garden" - the electronic database.


£29 + VAT per course - Multiple discounts available when buying more than 10 courses - This award also comes in the format of manufacturing and retail.

Frequently Asked Questions

  • QWhy do I need to train my staff in Food Safety?
  • ABecause it is the law, and because training will help reduce incidents of food poisoning, contamination and help prevent failed audits.
  • QMy company makes sandwiches. That is a simple food, why can I not do a Level 1
  • ASandwiches are a ready to eat food and are high risk. Those making sandwiches should do a level 2 course.
  • QDo my staff need to do an additional course in HACCP at level1 + level2
  • ANo, at both level 1 and level 2 the appropriate HACCP information is incorporated into the food safety courses.
  • QDo City and guilds audit the food safety courses?
  • AYes, a proportion of users (or the companies) will be telephoned and asked for their comments on the courses.
  • QCan I leave feedback on the food hygiene courses?
  • AYes, we are always grateful for any feedback we receive, and will act on any recommendations if appropriate.
  • QWhat differences are there between the catering, manufacture and retail courses in food safety level 2?
  • AThe courses pick out those aspects of the required knowledge that are specific to the occupational areas. For example manufacture requires knowledge of large machinery; retail requires specialist knowledge of food storage. The courses differ by about 25% at level 2
  • QIf I have already done a Level 2 food safety in catering, and then go into retail, would I have to re-do the food hygiene course?
  • ANo, the courses are recommended to be valid for 3 years, but it would not be necessary to re-train until that time, then retail should be chosen as an option.
  • QQ. How long do I have to pass the certification?
  • AOnce you have paid your course and received your access codes, the course will be available for one year. If you do not pass the certification within this period, the course expires.

Course Demonstration

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Accredited by

City and Guilds

Our Endorsements

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  • British Baker
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  • FoodManufacture
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  • The Publicans Morning Advertiser
  • Restaurant Magazine

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