According to The UK food safety Act 1990, all food businesses in the UK must maintain food safety regulations to avoid any damage to the health of people who eat from food prepared, manufactured or delivered by them. Food businesses must label, advertise and present the food without any misleading content. To ensure proper food safety and hygiene, basic food hygiene level 2 is a pathway for food handlers in the UK.
This Food Hygiene Certificate Level 2 is suitable for anyone working in the food premises where food is prepared, cooked and delivered.
Achieve 5 Stars Food Hygiene Rating | Fully Online Course | Local Authority Approved | Free Digital Certificate | Lifetime Access
This Food Hygiene Certificate Level 2 is suitable for anyone working in the food premises where food is prepared, cooked and delivered.
Achieve 5 Stars Food Hygiene Rating | Fully Online Course | Local Authority Approved | Free Digital Certificate | Lifetime Access
According to The UK food safety Act 1990, all food businesses in the UK must maintain food safety regulations to avoid any damage to the health of people who eat from food prepared, manufactured or delivered by them. Food businesses must label, advertise and present the food without any misleading content. To ensure proper food safety and hygiene, basic food hygiene level 2 is a pathway for food handlers in the UK.
1 Year
Level 2
Course Certificate
2.30 Hours
Original price was: £419.00.£19.00Current price is: £19.00.
By taking our online course, you will able to:
Since food preparation and serving involves risks and hazards, a solid understanding of Food Hygiene and Safety is mandatory for all catering professionals in the UK. to ensure a 5 stars food hygiene rating, you must take an in depth level 2 food safety and hygiene level course that will teach how to minimise the risk of food hazards, food contamination, and food-born illness.
This course is suitable for:
This course covers the following modules:
Module 1: Introduction to Food Hygiene
Module 2: Origin and Nature of Food Risk
Module 3: Technologies and Food Safety
Module 4: Preservation of Fruits and Vegetables
Module 5: Establishing Food Safety Management System (FSMS) in a company
Module 6: Hazard Analysis and Critical Control Point System (HACCP)
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