Food Hygiene & Safety Level 2 – Retail
This Level 2 course is designed for anyone working in the retail sector of the food industry.
Price £25 ex VAT

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About the Course

This Level 2 course is designed for anyone working in the retail sector of the food industry. The course helps you to meet your legal responsibilities and covers topics relevant to food retailers, including how to handle pre-prepared food products, safe hot-holding and cold food service, management of use-by and best-before dates, maintenance of the cold chain, and temperature control during food deliveries and distribution.

By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they sell from contamination.

The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises and video content to ensure learners thoroughly comprehend their food safety responsibilities.

Who Should Complete this Food Safety/Food Hygiene Course?

If you work in the catering industry and you prepare or serve food and/or beverages you must be trained in Food Safety and Hygiene so you can apply the principles to your work.

This Level 2 Food Hygiene and Safety for Retail course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.

This course is suitable for for food handlers who sell food that is not necessarily consumed straight away. This includes, but is by no means limited to:

  • Market stalls
  • Farm shops
  • Grocery stores
  • Supermarkets
  • Butchers
  • Bakers
  • Fishmongers
  • Wholesalers
  • Delicatessens

This course is suitable for people at all stages of their career and can be used as an Induction, Awareness, Refresher or Foundation training programme. The skills, knowledge and expertise that you will gain from this course will enable you to work confidently, competently and safely in the food retail industry.

Course Content

Our Food Safety/Food Hygiene Level 2 Course has been structured into eight easy to follow modules covering all aspects of food safety and hygiene.

Food Safety Legislation – Food handlers and the law, key terms, European and UK regulations, food handler training, prosecution, HACCP, enforcement of food safety law, legal notices, due diligence and the Food Hygiene Ratings Scheme.

Microbiological Hazards – The top 10 causes of food poisoning, food poisoning in the UK, symptoms of food poisoning, preventing food poisoning outbreaks, controlling temperature and time, low and high risk foods, cross contamination, common food poisoning bacteria, food spoilage, food preservation and preventing microbiological contamination.

Physical, Chemical and Allergenic Hazards –Types of physical contamination and controlling physical contamination, chemical hazards and controlling chemical contamination, allergenic contamination and controlling allergens, food intolerances, anaphylactic shock and allergen law.

Food Storage – Choosing a supplier, food distribution and deliveries, the cold chain, food labelling, use by and best before dates, refrigeration and temperatures, freezing and defrosting and stock rotation.

Food Display and Service – Measuring food temperatures, how to take a food temperature, hot colding, cold holding, rules of food service and rules of safe preparation.

Personal Hygiene – Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, bad habits, illness, hair, jewellery and smoking and protective clothing

Food Premises Design and Cleaning Schedules – Principles of design, waste management, cleaning and disinfection, cleaning schedules, safe cleaning, six stages of cleaning, cleaning food storage areas and public areas, dishwashers, pests and preventing pests

Further Information – How to register a food business, contacting the local authority, Safer Food Better Business, legal documents and FSA publications.


Both our Food Safety and Health and Safety courses are approved by The Royal Society in the Prevention of Accidents. The ROSPA stamp of approval means you can be assured that our course content is the very best the market has to offer and is completely up to date in terms of best practice and legislation. The course is also endorsed by the Institute of Hospitality.


The Food Safety course is accessed through a dedicated learner portal. Your course material is presented in an interactive and easy to follow presentation enabling you to study at your own pace. The course is divided into simple sections with a short quiz at the end of each to test your knowledge. Once you have progressed through each of the course sections you can complete an end of course quiz which consists of 30 multiple choice questions based on the material that you have studied. In order to pass the course you will need to answer 21 out of 30 questions successfully (70% pass). Once you have passed the course you can download your course certificate in PDF from your learner area. If you don’t pass the course first time, don’t worry, you can resist the test as many times as required.

Duration and Time Limit

The Food Safety course takes approximately 2 – 3 hours to complete, although there is no time limit and you can do it in your own time and in stages.


After passing the Food Safety course you can immediately download your PDF certificate, which is fully accredited by ROSPA and endorsed by the Institute of Hospitality. The certificate will allow you to work with food anywhere in the EU.

We Only Work with the Very Best

Our Food Safety course has been written in association with Food Safety experts with many years experience in their field. You will be learning from the best and you will come away from your training inspired by mentors who understand your industry.

Group Training

If you are responsible for training a large number of staff, you may also be interested in our group training portal Our well established system allows you to easily track and record who has received and completed the training, while reducing the need for administration and paperwork.