The Level 2 Food Hygiene Course for Retail is designed to provide those who work in the retail industry who serve and handle food with an in-depth understanding of their legal requirements in the workplace.

This Level 2 Food Hygiene Training for Retail is ideal for those who work in supermarkets, delicatessens, food markets and other retail environments where food is regularly handled and served. You will learn about food contamination prevention measures, personal hygiene best practice, temperature control, how HACCP systems work, and much more.

By the end of the Level 2 Food Hygiene Course for Retail, you will have the knowledge and practical skills to ensure high standards of food hygiene and safety in the workplace, in compliance with the Food Safety Act. Learn from an experienced professional, with step-by-step guidance and case studies.

• Accredited, quality CPD training
• Instant e-certificate and hard copy dispatch by next working day
• Fully online, interactive course with audio voiceover
• Course material developed by qualified professionals

• Self-paced learning accessible via laptop, tablet and smartphone
• 24/7 Learning assistance and tutor support
• Discounts on bulk purchases

Sneak Peek of The Level 2 Food Hygiene Course for Retail

Who Should Take The Level 2 Food Hygiene Course for Retail

This comprehensive Level 2 Food Hygiene Course for Retail is ideal for retail professionals who are responsible for handling food in the workplace. This would include:

• Butchers
• Bakers
• Fishmongers
• Market Stall Sellers
• Supermarket/delicatessen staff

Certification

Once you’ve successfully completed your Level 2 Food Hygiene Training for Retail, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Learning Outcomes

By the end of the Level 2 Food Hygiene Training for Retail, learners will be able to demonstrate that they can:

• Demonstrate understanding of the law and legislation surrounding food handling
• Implement bacteria contamination prevention control measures and identify high-risk foods
• Identify physical, chemical and allergenic hazards in the workplace
• Understand the rules regarding storing, refrigerating and freezing foods
• Ensure the correct food temperature control measures
• Maintain a high standard of personal hygiene in the workplace

Assessment

At the end of the Level 2 Food Hygiene Course for Retail, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.

Course Curriculum

Module 1: Food Hygiene and Safety: Legislation

In module one, we will explore the food hygiene and safety regulations and legislations for handling food in a retail environment.

Module 2: Bacteria and Microbiological Hazards

In module two, we will learn about how food bacteria spreads, and the prevention measures we can implement in the workplace.

Module 3: Physical, Chemical and Allergenic Hazards

In module three, we will gain an in-depth understanding of the major types of allergens, as well as physical and chemical contamination.

Module 4: Food Storage

In module four, we will learn the correct procedures for preserving, storing, refrigerating and freezing food.

Module 5: Display and Service for Maintaining Food Safety and Hygiene

In module five, we will explore temperature regulation, best practice for displaying and serving food, and how to take appropriate action when things go wrong. 

Module 6: Personal Hygiene

In module six, we will learn the fundamental principles of personal hygiene in the workplace, including the rules regarding jewellery and protective clothing.

Module 7: HACCP and Food Premises

In module seven, we will gain an in-depth understanding of HACCP  food management systems, waste management and the law surrounding food premises.

Module 8: Cleaning

In module eight, we will take a look at key cleaning procedures and cleaning products, implementing a cleaning schedule, and pest control measures.

Module 9: Reopening and Adapting Your Food Business During COVID-19

In the last module, you will familiarize with all the new practices that have recently emerged to adapt to the new normal. You will learn in detail about the standard hygiene and safety practices needed to be followed to minimize the risk of contamination of COVID-19.