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Level 2 Food Safety & Hygiene for Catering- by an EHO

4.8 Filled star Filled star Filled star Filled star Half star
Based on 61 ratings
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Natalie Stanton

Get trained by Chartered Environmental Health Officer, Natalie Stanton (Malupa).

Do you work in a catering setting where food is cooked, prepared or handled?

Learn food safety from an expert so you feel confident and are ready to get your 5* food hygiene rating.

By law, all food handlers must have an understanding of the basic principles of food safety and know how to prepare food safely… and not just in theory. You always need to be ready for food hygiene inspections by EHOs.

Read more

Get trained by Chartered Environmental Health Officer, Natalie Stanton (Malupa).

Do you work in a catering setting where food is cooked, prepared or handled?

Learn food safety from an expert so you feel confident and are ready to get your 5* food hygiene rating.

By law, all food handlers must have an understanding of the basic principles of food safety and know how to prepare food safely… and not just in theory. You always need to be ready for food hygiene inspections by EHOs.

EHOs aren’t just looking for food hygiene certificates. They want to know that you can work safely in practice. And they will ask you (and your staff) questions about food safety. This course helps you to be ready to answer those questions with confidence.

- Endorsed by the Institute of Hospitality

- Assured by Peterborough City Council

- Delivered through short pre-recorded videos without the need to read lots of text

- Approximate duration of video content: 2 hours

Here's what a few of my lovely customers have to say about the course:

“At GRAPE & Fig we can’t recommend the course enough - our team refreshed their Level 2 Food Hygiene courses and found the content engaging, easy and enjoyable to digest and of a very high quality. We’d 100% recommend to our peers in the catering industry and hope Natalie adds Level 3 soon"

“I did another course and I still didn't completely understand everything. I sat there falling asleep. But then I did your course and I understood. You trained me to actually understand, not just to do well.”

“Compared to previous courses I have done, this course was great, it covers what you need to know, without too much jargon and the point getting lost in details and legislation/laws. It will be perfect for our team.”

"Really interactive course. Love the questions and answers. Easy to understand and I feel super prepared for my inspection - but also confident enough to handle food in the right way. The knowledge I have gained has allowed me to take control of my small business. Absolutely loved it. Thank you so much. "

Enroll now

What's inside

Learning objectives

  • How to identify the food safety hazards (microbiological, chemical, physical and allergenic) and why and how to control contamination.
  • How to prepare food safely including how to safely chill, freeze, defrost, cool, cook, reheat and hot hold foods and how to monitor critical temperatures.
  • The principles of safe food storage, preservation methods, stock control, traceability procedures and the difference between ‘best before’ and 'use by' dates.
  • Food handler responsibilities including the importance of personal hygiene and hand washing.
  • The importance of cleaning and disinfection, pest control, waste control and how premises and equipment should be designed.
  • The principles of food safety management systems, the law in relation to food safety and the role and powers of enforcement officers.
  • Show more
  • Show less

Syllabus

Introduction

By the end of this course you will:

  • Be able to identify the food safety hazards (microbiological, chemical, physical and allergenic) and understand why and how to control contamination

  • Understand how to handle and prepare food safely including how to safely chill, freeze, defrost, cool, cook, reheat and hot hold foods and how to monitor critical temperatures

  • Understand the principles of safe food storage including preservation methods, effective stock control and traceability procedures and the difference between ‘Best Before’ and ‘Use By’ dates.

  • Understand your responsibilities as a food handler, the importance of personal hygiene and hand washing.

  • Understand the importance of cleaning and disinfection, pest control, waste control and how premises and equipment should be designed.

  • Understand the principles of Food Safety Management Systems, the law in relation to food safety and role and powers of enforcement officers.

Read more

This unit provides an outline of the key terms that relate to food safety. Benefits of good hygiene and costs of poor hygiene are explained, along with food poisoning symptoms, high-risk groups and the food hygiene rating schemes in the UK.

In this unit you will learn:

  • What safe food is and why this is important

  • The key terms in relation to food safety that we will be referring to throughout the course

  • The benefits to a food business of having good hygiene standards

  • The costs to a food business of having poor hygiene standards

  • Food poisoning symptoms and those groups of people who are higher risk

  • The Food Hygiene Rating Scheme (England)/ Food Hygiene Information Scheme (Scotland)

In this unit you will learn about:

  • Chilled food storage

  • Chilled food storage temperatures

  • Cooling food

  • Frozen storage

  • Defrosting food

  • Taking temperatures

In this unit you will learn about:

  • Cooking

  • Reheating

  • Hot-holding

  • Taking temperatures

  • Acrylamide

In this unit you will learn about:

  • Food preservation methods

  • Traceability

  • Best Before and Use By dates

  • Dry goods storage

  • Stock rotation

  • Food spoilage

  • Suppliers and deliveries

In this unit you will learn about:

  • The principles of HACCP

  • Food Safety Management Systems

  • Safer Food Better Business (SFBB), Safe Catering (Northern Ireland), CookSafe (Scotland)

  • Documentation and record keeping

In this unit you will learn about:

  • Food handler responsibilities

  • Food handler training

  • Hand washing

  • Cuts and wounds

  • Protective clothing

  • Bad habits

In this unit you will learn about:

  • Importance of cleaning

  • Definitions

  • Cleaning and disinfection

  • Two stage cleaning

  • Cleaning schedules

  • Clean as you go

  • Storage of cleaning chemicals

  • Dishwashers

In this unit you will learn about:

  • Design of premises and equipment

  • Washing facilities

  • Food pests

  • Controlling pests

  • Waste control

In this unit you will learn about:

  • Food Business Operator responsibilities

  • Enforcement officers

  • Legal notices

  • Penalties for non-compliance

  • Due diligence

Traffic lights

Read about what's good
what should give you pause
and possible dealbreakers
Covers the principles of HACCP, which is a systematic approach to identifying, evaluating, and controlling food safety hazards, ensuring a proactive approach to food safety management
Explores the role and powers of enforcement officers, helping food businesses understand their legal obligations and prepare for inspections, which is essential for compliance
Details the importance of cleaning and disinfection, pest control, and waste management, which are critical components of maintaining a safe and hygienic catering environment
Taught by a Chartered Environmental Health Officer, which ensures the course content is accurate, up-to-date, and aligned with industry best practices and regulatory requirements
Focuses on practical application, preparing learners to confidently answer questions from EHOs during food hygiene inspections, bridging the gap between theory and real-world practice
Explains the differences between 'Best Before' and 'Use By' dates, which is crucial for effective stock control and minimizing food waste in a catering setting

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Create your own learning path. Save this course to your list so you can find it easily later.
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Reviews summary

Practical food safety for catering pros

According to learners, this course provides engaging and easy to digest content that is of a very high quality. Many found it clear and easy to understand, covering what you need to know without too much jargon. Students particularly appreciated that it helps them truly understand the material, rather than just preparing them to pass an exam. The course is seen as interactive and helps learners feel prepared for inspections and confident to handle food safely, offering practical knowledge that allows them to manage their food business effectively. Several reviewers noted that it was better than other courses they had taken.
Course materials are high quality and engaging.
"...found the content engaging, easy and enjoyable to digest and of a very high quality."
"Compared to previous courses I have done, this course was great..."
"Really interactive course. Love the questions and answers."
Helps learners prepare for inspections.
"I feel super prepared for my inspection - but also confident enough to handle food in the right way."
"The knowledge I have gained has allowed me to take control of my small business."
"This course helps you to be ready to answer those questions with confidence [from EHOs]."
Content is easy to follow and understand.
"I did another course and I still didn't completely understand everything... But then I did your course and I understood."
"...found the content engaging, easy and enjoyable to digest and of a very high quality."
"Compared to previous courses I have done, this course was great, it covers what you need to know, without too much jargon..."
"Easy to understand and I feel super prepared for my inspection - but also confident enough to handle food..."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Level 2 Food Safety & Hygiene for Catering- by an EHO with these activities:
Review Key Food Safety Terms
Reinforce your understanding of essential food safety terminology before starting the course. This will help you grasp the concepts more easily.
Browse courses on Food Safety
Show steps
  • Identify key terms related to food safety and hygiene.
  • Define each term in your own words.
  • Find examples of how each term applies in a catering setting.
Read 'Food Safety: Theory and Practice'
Expand your knowledge of food safety principles with a comprehensive textbook. This will provide a deeper understanding of the science behind safe food handling.
View Alter Ego: A Novel on Amazon
Show steps
  • Obtain a copy of 'Food Safety: Theory and Practice'.
  • Read chapters related to topics covered in the course syllabus.
  • Take notes on key concepts and examples.
Temperature Monitoring Exercises
Practice taking and recording food temperatures to ensure accuracy and compliance. This is a critical skill for preventing foodborne illness.
Show steps
  • Obtain a food thermometer and practice calibrating it.
  • Measure the temperature of various foods at different stages (chilling, cooking, reheating, hot-holding).
  • Record the temperatures and compare them to recommended guidelines.
Four other activities
Expand to see all activities and additional details
Show all seven activities
Develop a Cleaning Schedule
Create a detailed cleaning schedule for a catering kitchen. This will reinforce your understanding of cleaning and disinfection principles.
Show steps
  • Identify all areas and equipment in a catering kitchen that require cleaning.
  • Determine the frequency of cleaning for each item (daily, weekly, monthly).
  • Specify the cleaning methods and products to be used.
  • Create a written schedule and assign responsibilities.
Design a Food Safety Management System
Develop a basic Food Safety Management System (FSMS) for a hypothetical catering business. This will help you apply the principles of HACCP.
Show steps
  • Choose a type of catering business (e.g., restaurant, cafe, food truck).
  • Identify potential food safety hazards in the business's operations.
  • Determine critical control points (CCPs) to prevent or eliminate hazards.
  • Establish monitoring procedures and corrective actions for each CCP.
Read 'HACCP: A Practical Approach'
Deepen your understanding of HACCP principles with a practical guide. This will help you develop effective food safety management systems.
View HACCP: A Food Industry Briefing on Amazon
Show steps
  • Obtain a copy of 'HACCP: A Practical Approach'.
  • Read chapters related to HACCP principles and implementation.
  • Take notes on key concepts and examples.
Volunteer at a Food Bank
Apply your food safety knowledge in a real-world setting by volunteering at a food bank. This will reinforce your understanding of safe food handling practices.
Show steps
  • Contact a local food bank and inquire about volunteer opportunities.
  • Assist with sorting, storing, and distributing food.
  • Apply your knowledge of food safety principles to ensure safe handling practices.

Career center

Learners who complete Level 2 Food Safety & Hygiene for Catering- by an EHO will develop knowledge and skills that may be useful to these careers:
Catering Assistant
Catering assistants support kitchen staff in preparing and serving food for events. This Level 2 Food Safety & Hygiene for Catering course provides essential training on food safety practices and hygiene standards, equipping catering assistants with the knowledge they need to perform their duties safely and effectively. The course covers critical aspects such as personal hygiene, hand washing, and the prevention of food contamination, all of which are vital for maintaining a safe and hygienic catering environment. The course is delivered through short pre-recorded videos without the need to read lots of text.
See salaries and explore the career path for Catering Assistant
Food Safety Manager
A food safety manager oversees all aspects of food handling and preparation to ensure compliance with safety regulations. They implement and maintain food safety management systems. The Level 2 Food Safety & Hygiene for Catering course can help someone understand the principles of food safety management systems. This course will familiarize one with the law in relation to food safety and the role of enforcement officers making them more effective as a food safety manager. In particular, the course will help you understand the importance of cleaning and disinfection, pest control, waste control and how premises and equipment should be designed.
See salaries and explore the career path for Food Safety Manager
Catering Supervisor
Catering supervisors oversee the preparation and service of food for events, ensuring food safety standards are consistently upheld. The Level 2 Food Safety & Hygiene for Catering course helps one understand essential food safety practices and regulations crucial for a catering environment. The course's focus on identifying and controlling food safety hazards, such as microbiological, chemical, physical, and allergenic contaminants, is particularly relevant for a catering supervisor who must manage various food items and preparation processes. The training in this course is delivered through short videos making the skills and information accessible to a wide range of learners.
See salaries and explore the career path for Catering Supervisor
Restaurant Manager
Restaurant managers are responsible for the day to day operations of a restaurant, including ensuring food safety and hygiene standards are met. This Level 2 Food Safety & Hygiene for Catering course helps build the foundational knowledge to manage a kitchen effectively, ensuring that staff are trained and that food preparation meets regulatory requirements. The course material on food handler responsibilities, including personal hygiene and hand washing, directly translates to improving employee practices and maintaining a safe dining environment. Specifically, the course will help one understand how to safely chill, freeze, defrost, cool, cook, reheat and hot hold foods and how to monitor critical temperatures.
See salaries and explore the career path for Restaurant Manager
Kitchen Porter
Kitchen porters are responsible for maintaining cleanliness and hygiene in the kitchen. The Level 2 Food Safety & Hygiene for Catering course emphasizes the importance of cleaning, disinfection, and waste control, providing kitchen porters with a comprehensive understanding of their role in preventing food contamination and maintaining a safe working environment. The course covers the principles of cleaning schedules, proper storage of cleaning chemicals, and the safe operation of dishwashers, ensuring that kitchen porters are equipped to perform their tasks effectively. The course provides an outline of key terms that relate to food safety.
See salaries and explore the career path for Kitchen Porter
Head Chef
The head chef is responsible for all kitchen operations, including menu planning, food preparation, and maintaining high standards of hygiene and safety. This Level 2 Food Safety & Hygiene for Catering course helps a head chef stay updated on the latest food safety regulations and best practices. The course content on safe food handling, preparation, and storage empowers the head chef to train their staff effectively and ensure that the kitchen operates safely and efficiently. The course also covers the importance of cleaning and disinfection which is essential for maintaining kitchen hygiene. This course is endorsed by the Institute of Hospitality.
See salaries and explore the career path for Head Chef
Quality Assurance Manager
Quality assurance managers in the food industry ensure that products meet certain standards of quality and safety. This Level 2 Food Safety & Hygiene for Catering course provides foundational knowledge of food safety hazards, contamination control, and safe food preparation, which helps a quality assurance manager understand the importance of hygiene and enables them to implement effective quality control measures. The course covers cleaning and disinfection, pest control, and waste management, all crucial aspects of maintaining product quality and safety. It directly addresses the challenges and solutions for ensuring safe food handling practices.
See salaries and explore the career path for Quality Assurance Manager
Restaurant Owner
Restaurant owners are responsible for all aspects of their business, including ensuring food safety and compliance with health regulations. The Level 2 Food Safety & Hygiene for Catering course provides the essential knowledge needed to understand the principles of food safety. The course's focus on legal responsibilities, enforcement officers, and penalties for non-compliance helps restaurant owners stay informed and proactive in maintaining a safe and compliant establishment. Specifically, the course will help one understand the importance of cleaning and disinfection, pest control, waste control and how premises and equipment should be designed.
See salaries and explore the career path for Restaurant Owner
Bakery Manager
Bakery managers oversee the operations of a bakery, including food preparation, hygiene standards, and regulatory compliance. The Level 2 Food Safety & Hygiene for Catering course provides a firm understanding of food safety hazards, contamination control, and safe food handling practices. The course's focus on temperature control, allergen management, and cleaning and disinfection ensures that bakery managers can effectively maintain a safe and hygienic environment for producing high-quality baked goods. Specifically, the course will help one understand how to safely chill, freeze, defrost, cool, cook, reheat and hot hold foods and how to monitor critical temperatures.
See salaries and explore the career path for Bakery Manager
Food and Beverage Director
A food and beverage director oversees the operations of all food and beverage outlets within a hotel or resort, ensuring compliance with health and safety regulations. The Level 2 Food Safety & Hygiene for Catering course helps build a comprehensive understanding of food safety principles and practices, which is essential for managing multiple food service operations. The course covers various critical aspects, including food storage, preservation methods, and traceability procedures, which are vital for maintaining high standards across all outlets. This course enables a food and beverage director to implement effective food safety management systems.
See salaries and explore the career path for Food and Beverage Director
Butcher
Butchers are responsible for preparing and selling meat products, adhering to strict hygiene and safety standards. This Level 2 Food Safety & Hygiene for Catering course offers an overview of food safety hazards, contamination control, and safe food handling practices. The course’s focus on temperature control, storage, and the prevention of cross-contamination is particularly crucial for butchers. This focus helps them to ensure that meat products are handled safely and that the risk of foodborne illnesses is minimized. The principles of safe food storage including preservation methods, effective stock control and traceability procedures and the difference between ‘Best Before’ and ‘Use By’ dates is highly useful.
See salaries and explore the career path for Butcher
Environmental Health Officer
An Environmental Health Officer is responsible for enforcing health and safety regulations in food establishments. While this Level 2 Food Safety & Hygiene for Catering course may not be as advanced as the training received by the EHO themselves, understanding the content of this course helps an EHO appreciate the level of knowledge that food handlers should possess. This insight is invaluable for assessing whether establishments are meeting the required standards and for providing targeted advice and training to improve food safety practices. This course is taught by Chartered Environmental Health Officer, Natalie Stanton.
See salaries and explore the career path for Environmental Health Officer
Dietary Manager
Dietary managers in healthcare facilities oversee food preparation and service to ensure it meets specific dietary needs and safety standards. This Level 2 Food Safety & Hygiene for Catering course helps dietary managers ensure that all food handling processes comply with health regulations. The practical knowledge provided, especially regarding food storage, temperature control, and allergen management, helps establish and maintain a safe and compliant food service environment that meets the specific dietary requirements of patients. The principles of safe food storage, preservation methods, stock control, and traceability procedures are all covered in the course.
See salaries and explore the career path for Dietary Manager
Food Service Consultant
Food service consultants advise restaurants and other food businesses on improving their operations, including implementing food safety protocols. The Level 2 Food Safety & Hygiene for Catering course helps food service consultant understand the basic principles of food safety and hygiene. The course covers how to prepare for food hygiene inspections and how to answer questions about food safety which are very important for businesses. This course is assured by Peterborough City Council.
See salaries and explore the career path for Food Service Consultant
Nutritionist
Nutritionists offer advice on diet and healthy eating. Although they may not be directly involved in food preparation, understanding food safety principles is crucial for ensuring their advice is practical and safe. This Level 2 Food Safety & Hygiene for Catering course helps nutritionists appreciate the importance of safe food handling and preparation. The course will help one understand the importance of hygiene for health, food storage, and temperature control. This course will help them educate their clients on how to maintain a safe kitchen environment. By the end of this course, the learners will be able to identify the food safety hazards and understand why and how to control contamination
See salaries and explore the career path for Nutritionist

Reading list

We've selected two books that we think will supplement your learning. Use these to develop background knowledge, enrich your coursework, and gain a deeper understanding of the topics covered in Level 2 Food Safety & Hygiene for Catering- by an EHO.
Cover image
HACCP
Save
Provides a practical guide to developing and implementing HACCP plans. It covers the seven principles of HACCP and provides step-by-step instructions for conducting hazard analysis and identifying critical control points. Given the course's emphasis on HACCP, this book would be a valuable resource for food businesses seeking to implement a food safety management system. It is particularly useful for understanding the practical application of HACCP principles.
HACCP: A Food Industry Briefing
Paperback
$$$
Cover image
Alter Ego
Save
Provides a comprehensive overview of food safety principles and practices. It covers a wide range of topics, including hazard analysis, risk assessment, and foodborne illness prevention. It valuable resource for understanding the scientific basis of food safety and applying it in real-world catering scenarios. This book is best used as additional reading to deepen your understanding of the course material.
Alter Ego: A Novel
Paperback
$$

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Course image
Rating
4.8 Filled star Filled star Filled star Filled star Half star
Effort
2 total hours
Via
Udemy
Instructor
Natalie Stanton
Language
English
Traffic lights
Read about what's good
what should give you pause
and possible dealbreakers
Covers the principles of HACCP, which is a systematic approach to identifying, evaluating, and controlling food safety hazards, ensuring a proactive approach to food safety management
Explores the role and powers of enforcement officers, helping food businesses understand their legal obligations and prepare for inspections, which is essential for compliance
Details the importance of cleaning and disinfection, pest control, and waste management, which are critical components of maintaining a safe and hygienic catering environment
Taught by a Chartered Environmental Health Officer, which ensures the course content is accurate, up-to-date, and aligned with industry best practices and regulatory requirements
Focuses on practical application, preparing learners to confidently answer questions from EHOs during food hygiene inspections, bridging the gap between theory and real-world practice
Explains the differences between 'Best Before' and 'Use By' dates, which is crucial for effective stock control and minimizing food waste in a catering setting
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