Food Hygiene Level 2 & 3 Online Course

Mastering food hygiene is crucial in today’s global food industry. The Food Hygiene Level 2 & 3 course offers comprehensive, practical knowledge to ensure food safety compliance across diverse sectors. This advanced course is tailored for food handlers, supervisors, and managers responsible for food safety within commercial kitchens, restaurants, food production, and catering environments.

Through in-depth modules, learners will develop a robust understanding of food safety principles, regulations, microbiology, contamination prevention, temperature control, allergen management, and much more. The curriculum follows globally recognized standards to help learners implement, monitor, and improve hygiene practices effectively.

Whether you're advancing your career or strengthening your food safety management systems, this course equips you with the tools and certification needed to meet legal obligations and maintain high standards in any food-handling setting.

Learning Outcomes

• Understand the principles of safe food handling and hygiene practices.
• Identify contamination hazards and how to prevent foodborne illnesses.
• Learn to supervise and train staff in food safety protocols.
• Apply food safety laws and best practices in daily operations.
• Monitor, document, and maintain safe temperatures in food service.
• Implement allergen controls and manage risks in food environments.

Course Link: Food Hygiene Level 2 & 3

Course Curriculum:

Module 01: Introduction to Food Safety

• Importance of food hygiene in food businesses
• Global and legal implications of poor food safety
• Responsibilities of food handlers and managers

Module 02: Supervision of Food Safety

• Supervisory responsibilities in food safety management
• Monitoring food handling procedures
• Supporting a culture of food safety

Module 03: Food Safety Legislation

• International food safety laws and regulations
• HACCP and other regulatory frameworks
• Compliance and enforcement procedures

Module 04: Food Safety Management System

• Principles of HACCP-based food safety management
• Key components and planning strategies
• Implementation and documentation

Module 05: Food Safety Management Tools

• Record-keeping tools for hygiene monitoring
• Verification and validation methods
• Corrective actions and continuous improvement

Module 06: Microbiology

• Common microorganisms in food
• Pathogenic vs. non-pathogenic bacteria
• Bacterial growth conditions and prevention

Module 07: Contamination Hazards

• Physical, chemical, and biological contamination
• Cross-contamination sources and control
• Preventative strategies in food environments

Module 08: Controlling Contamination

• Safe handling practices to reduce contamination risk
• Equipment and surface sanitation
• Personal behavior and hygiene protocols

Module 09: Food Poisoning (Bacterial) and Food-Borne Illness

• Bacterial food poisoning types and symptoms
• Sources and prevention methods
• Reporting and response procedures

Module 10: Food Poisoning (Non-Bacterial)

• Viruses, parasites, and toxins in food
• Health risks and common symptoms
• Safe food sourcing and preparation

Module 11: Personal Hygiene

• Hand hygiene and PPE usage
• Health monitoring of food handlers
• Hygiene facilities and behavioral standards

Module 12: Food and Temperature Control

• Safe temperature ranges for food storage
• Cooking, cooling, and reheating guidelines
• Risk reduction through temperature monitoring

Module 13: Checking, Verifying and Recording Temperature

• Thermometer types and calibration
• Temperature record-keeping practices
• Verification of cooking and chilling processes

Module 14: Food Spoilage and Preservation

• Causes of food spoilage
• Signs of spoilage and impact on health
• Preservation methods and shelf-life control

Module 15: Food Premises and Equipment: The Design and Construction

• Legal requirements for food premises
• Safe design principles for kitchens and equipment
• Hygiene-friendly materials and layouts

Module 16: Waste Disposal, Cleaning and Disinfection

• Waste management procedures and schedules
• Effective cleaning protocols and agents
• Disinfection standards for food premises

Module 17: Pest Management

• Types of food pests and risks
• Preventive pest control measures
• Reporting and managing pest infestations

Module 18: Food Storage

• Proper storage techniques for raw and cooked foods
• Labelling, rotation, and shelf organization
• Preventing cross-contamination in storage

Module 19: Display and Service for Maintaining Food Safety and Hygiene

• Safe display conditions for food items
• Equipment maintenance and service hygiene
• Customer-facing hygiene best practices

Module 20: Cleaning

• Daily, weekly, and deep cleaning schedules
• Cleaning agents and procedures
• Staff roles and responsibilities

Module 21: Basics of Food Allergens

• Understanding common food allergens
• Identifying allergens in ingredients
• Health risks and allergic reactions

Module 22: Allergen Guidance for Food Businesses

• Labelling requirements for allergens
• Allergen management plans
• Staff training on allergen awareness

Module 23: Food Safety Training for the Staff

• Levels of food safety training
• Refresher courses and staff development
• Evaluating training effectiveness

Module 24: Reopening and Adapting Your Food Business During COVID-19

• Risk assessments and hygiene protocols post-COVID
• Customer and staff safety practices
• Adapting operations and maintaining compliance

Lifetime Membership to 2500+ Courses

Link: Lifetime Premium Membership

Our Prime Learners will Get:

• Instant, Unlimited & Lifetime Access to 2500+ Courses
• Unlimited Free Accredited Certificates
• Access to All Career Certificate Bundles
• Free Student ID card & Many More

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.