Level 2 Food Hygiene & Safety for Catering
Pivotal University
The accredited training academy of Pivotal. Practical, certified courses that take you from new star...
The definitive Level 2 Food Hygiene and Safety course for catering. Built for anyone who prepares, cooks, handles or serves food — in restaurants, cafés, takeaways, pubs, hotels, schools and care settings — this is the most thorough, best-illustrated Level 2 course you can take.
Across nine in-depth modules you'll master everything the UK Level 2 syllabus requires and more: food safety law and your responsibilities, the bacteria behind food poisoning, contamination and the 14 allergens, personal hygiene, temperature control from delivery to service, cleaning and disinfection, pest control, and HACCP-based food safety management — each brought to life with clear, branded diagrams of the danger zone, chopping-board colours, the six stages of cleaning and more.
Finish with a 32-question final assessment (80% to pass, unlimited attempts, every answer explained) and earn your Certificate of Completion.
Across nine in-depth modules you'll master everything the UK Level 2 syllabus requires and more: food safety law and your responsibilities, the bacteria behind food poisoning, contamination and the 14 allergens, personal hygiene, temperature control from delivery to service, cleaning and disinfection, pest control, and HACCP-based food safety management — each brought to life with clear, branded diagrams of the danger zone, chopping-board colours, the six stages of cleaning and more.
Finish with a 32-question final assessment (80% to pass, unlimited attempts, every answer explained) and earn your Certificate of Completion.
Course Curriculum
10 sections · 41 lessons · 12h 5m
Introduction to Food Safety and the Law
Why Food Safety Matters: The Human and Business Case
20 min
The Language of Food Safety: Essential Terminology
20 min
UK Food Safety Legislation: The Legal Framework
25 min
Responsibilities, Due Diligence and Enforcement
25 min
Microbiological Hazards and Food Poisoning
Understanding Micro-organisms: Friend, Foe and Spoiler
15 min
How Bacteria Multiply: FAT TOM and the Conditions for Growth
20 min
The Danger Zone: Temperatures That Matter
15 min
Spores, Toxins and Why Cooking Isn't Always Enough
15 min
The Named Pathogens: Salmonella to Botulinum
25 min
Vulnerable Groups, Symptoms and High-Risk Foods
15 min
Contamination and Cross-Contamination
The Four Types of Contamination
10 min
Cross-Contamination: Routes and Vehicles
20 min
Preventing Cross-Contamination and the 4 Cs
20 min
Physical and Chemical Contamination
15 min
Food Allergies and Anaphylaxis: The Stakes
15 min
The 14 Named Allergens and Natasha's Law
25 min
Personal Hygiene
The Food Handler as a Source of Contamination
10 min
Hand Washing: The Single Most Important Habit
20 min
Protective Clothing, Cuts and Personal Conduct
20 min
Fitness to Work: Reporting Illness
15 min
Temperature Control: Delivery, Storage, Chilling and Freezing
Safe Deliveries and Back-Door Food Safety
15 min
Stock Rotation, FIFO and Date Labelling
15 min
Chilled and Frozen Storage
15 min
Cooling and Thawing Safely
15 min
Monitoring, Recording and Probe Calibration
15 min
Temperature Control: Cooking, Hot-Holding, Reheating and Serving
Thorough Cooking and Time/Temperature Combinations
20 min
High-Risk Cooking: Poultry, Mince, Eggs and Rice
20 min
Hot Holding, Reheating and the Single-Reheat Rule
15 min
Cold Display, Service and the Two-Hour/Four-Hour Rule
15 min
Cleaning, Disinfection and Waste
Cleaning, Disinfection and Sanitising: Knowing the Difference
15 min
The Six Stages of Cleaning and Two-Stage Cleaning
15 min
Cleaning Schedules, Clean as You Go and Waste Management
20 min
Pest Control and Food Premises
Why Pests Are a Serious Hazard
10 min
Common UK Food Pests and Signs of Infestation
20 min
Preventing and Dealing with Pest Infestations
15 min
Premises and Equipment Design for Food Safety
15 min
Food Safety Management: HACCP in Practice
Food Safety Management Systems and Safer Food, Better Business
15 min
The Seven Principles of HACCP
25 min
Critical Control Points in Action
20 min
Capstone: Bringing It All Together as a Responsible Food Handler
25 min
Final Assessment & Certification
Final Assessment
20 min