Food Hygiene Level 2 and 3

Course details

This Food Hygiene and Safety Bundle - Level 1 and 2 course is an exceptional training program for food, catering and hospitality specialists of all levels. It gives the quintessential knowledge on food safety for both employers and staff, guiding you through key food hygiene and safety legislation in the UK.

Food Hygiene and Safety Level 2

Even if you can set the food hygiene and safety rules at your workplace initially, the tough job is to maintain it throughout the years. One of the critical points of food hygiene and safety system is its proper management. You will surely need to engage a team of hardworking employees for the maintenance of food safety in your premises. And now, the need for proper safety measures is more significant than ever due to COVID-19!
Food hygiene regulations, good practices, risk assessments, preventions, and control measures are the key to the food sector.

Food Hygiene and Safety Level 3

A constant rise in the numbers of the catering business is visible throughout the UK. Many entrepreneurs with a passion for cooking are inclined towards starting their own catering business. But the duties of a caterer goes far beyond just serving appetising dishes. There are many hidden responsibilities and duties that caterers, along with their team, need to adhere to. And the survival of catering businesses is even more critical due to the COVID-19 pandemic!
In no way you can ever put your consumer's health at risk. So, like any other food business, the priority of any catering business is also to maintain the utmost food safety. These safety regulations need to be maintained from the preparation to the delivery with no failure. And these rules are imposed on all the staff working in the business. There are some strict regulations regarding food safety in the UK and non-compliance to any of them may lead to heavy penalties. Thus, as a business owner or supervisor, your main duty should be to ensure maximum security throughout your premises.
As a supervisor, your role is crucial in the catering system. You need to be well-versed in the safety protocols, good practices, CCPs, Contamination, and its controls along with all other critical aspects. And the best way to master these skills is to gain adequate knowledge regarding food safety in catering. And our Food Hygiene and Safety - Level 3 course is the perfect one for you!

Learning Outcomes

• Understanding of the essential protocols in an FSMS
• Good practices in maintaining long-term food safety
• Responsibilities designated explicitly to you
• Food Hygiene Maintenance
• Setup and Manage an FSMS
• Practising Cleanliness Throughout The Premises
• Helps to regulate the business under the approved regulations

Why Choose Skill Express?

• Instantly accessible CPD Accredited certificate on successful course completion
• 24/7 access to the course for lifetime
• Developed by qualified professionals with updated resources
• Full Tutor support on weekdays (Monday - Friday)
• No hidden fees or exam charges

Course Curriculum

We have divided the Food Hygiene Level 2 and 3 course into 27 user-friendly modules, covering all major areas of Food Hygiene and Safety to provide learners with the relevant skills and industry knowledge to take their career to the next level.

Food Hygiene and Safety Level 2

• Module 01: Food Hygiene Regulations
• Module 02: Sources of Food Contamination
• Module 03: Microbial Hazards (Part 1)
• Module 04: Microbial Hazards (Part 2)
• Module 05: Processing Food
• Module 06: Storing Food
• Module 07: Personal Hygiene
• Module 08: Cleaning and Disinfection Schedules (Part 1)
• Module 09: Cleaning and Disinfection Schedules (Part 2)
• Module 10: Covid-19 Guidance, Food Delivery, and Takeaway

Food Hygiene and Safety Level 3

• Module 01: Importance of Food Safety
• Module 02: Food Safety Legislation
• Module 03: Sources of Food Contamination
• Module 04: Microorganisms
• Module 05: Controlling Contamination
• Module 06: Food Poisoning and Foodborne Diseases
• Module 07: Non-Bacterial Food
• Module 08: Temperature Control
• Module 09: Food Preservation
• Module 10: Checking, Verifying and Recording Temperatures
• Module 11: Premises and Equipment Design
• Module 12: Waste, Cleaning and Disinfection
• Module 13: Pest Control
• Module 14: Personal Hygiene
• Module 15: Training Staff
• Module 16: Implementing a Food Safety Management System
• Module 17: Food Safety Management Tools

Updated on 13 May, 2021