Award in Food Hygiene and Safety (accredited) Level 2

Online course title, accreditation, level

Food Hygiene and Safety (accredited) Level 2

Guided Learning Hours (GLH)

4 hours

How to register

If you are an individual - book an online course
If you are an organisation - contact us

Fee per Course (includes all modules)

£67.50 + VAT (individual candidates may purchase this course in two instalments. Please contact us for information).
Inclusive: online training, trial assessments, 1 (one) final assessment for each module, certification by the awarding organisation (NCFE), online and phone student support.

Course Modules

1. Food Hazards, Rules and Laws
2. Keeping Food Safe

Training method

e-Learning, Online (over the Internet)

Assessment method

e-Learning, Online (over the Internet), Multiple choice questions (instant results)

Evidence of achievement

NCFE Accredited Award, Certificate of achievement

This accredited BYTSYZ online course is suitable for

Anyone working in a setting where food is prepared, cooked and served. Typical environments may include:

• Pubs
• Hotels
• Restaurants
• Retail
• Contract catering
• Fast-food outlets
• Hospitals
• Schools
• Nursing and care homes
• Prisons
• Armed forces

Course Description

This BYTSYZ online course in Food Hygiene and Safety will enable students to understand the key issues relating to the causes, recognition and control of contaminated and unfit food.

This course consists of two main modules, namely:

• Food hazards, Rules and Laws
• Keeping Food Safe

Food Hazards, Rules and Laws

This module explores:

The key features of food poisoning, including the:

• Signs of food poisoning
• Spread of food poisoning
• Prevention of food poisoning
• Common causes of food poisoning outbreaks

Food contamination:

• Viruses
• Bacteria
• Toxins

The law relating to food safety and hygiene:

• Main features of the Food Safety Act (1990)
• Other major laws relating to food safety
• HACCP

Keeping Food Safe

This module explores:

The principles of safe food storage:

• Chilled storage
• Freezing
• Thawing
• Rules for storage areas

Stock rotation and food preparation:

• Rules of stock rotation
• Safe food preparation
• Chopping boards
• Cooking
• Cooling
• Serving

Effective hygiene:

• Personal hygiene
• Protective clothing
• Cleaning
• Disinfection
• Pest control

Due to the experience and previous knowledge of the individual completing the course, BYTSYZ has built in explanations of all new and technical terms that the student may be facing for the first time.

To further embed the learning BYTSYZ has included a number of related exercises to encourage:

• Liaison with managers to engage with issues at the local level, such as the content and location of local policies and procedures
• The contextualisation of learning
• Consolidation of learning

The course encourages the student to take personal action and develop and enhance their knowledge and skills in this critical area of health and safety.

Course Objectives

1. Explain the key features of food Poisoning, how it is spread and prevented and demonstrate knowledge relating to the bacteria, viruses and toxins that cause it
2. Describe the main laws and rules that exist to minimise the risks related to poor food handling
3. Explain the key principles relating to the storage, temperature and cooking of food
4. Describe how the risk of food contamination can be reduced through effective personal hygiene, cleaning and pest control

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