Food Safety For Restaurants - Level 2 UK
About This Course
This RoSPA Approved E-Learning course enables food handlers to gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved.
The course is designed for anyone working with food, whether in the kitchen or front of house, and provides clear, practical steps to follow every day.
In this course, you will learn:
The foundations of food safety and why hygiene matters
Key food safety laws and your legal responsibilities
Common food hazards and how contamination happens
How bacteria multiply and how to prevent cross contamination
Safe food temperature control
Proper receiving, storage, and labelling procedures
Personal hygiene standards required for all food handlers
Understanding allergens and providing accurate allergen information
Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a RoSPA-assured certificate in "Food Safety Level 2."
*This course is not a formal RQF food safety & hygiene qualification, the levels indicate the type of course so that businesses can choose whom it is suitable for.
Course Curriculum
9 Chapters
Chapter 1 - Introduction to Food Safety and Hygiene
Explains what food safety is, why it matters, and key definitions like contamination, food poisoning, and HACCP.
Chapter 2 - Legal Responsibilities
Outlines food safety laws, the role of enforcement officers, and food handlers’ legal duties to ensure safe practices.
Chapter 3 - Food Safety Hazards
Describes types of hazards—biological, chemical, and physical—and how food poisoning and contamination occur.
Chapter 4 - Managing Bacterial Contamination
Explains how bacteria multiply, how cross-contamination happens, and how to prevent it in food handling.
Chapter 5 - Monitoring Food Temperature
Covers temperature devices, their cleaning, and how to record and check food and fridge temperatures safely.
Chapter 6 - Food Temperature Control
Defines safe temperature zones, proper storage, defrosting, reheating, and hot holding practices.
Chapter 7 - Food Storage Control
Teaches how to receive, label, and store food safely, understand expiry dates, and follow good storage habits.
Chapter 8 - Personal Hygiene
Details hygiene rules for food handlers—handwashing, clean clothing, illness reporting, and avoiding bad habits.
Chapter 9 - Food Allergens
Explains the 14 main allergens, allergen management, and labelling laws like Natasha’s Law to protect guests.
This Course Includes
9 Video Lesson
Access on desktop, tablet and mobile
Full time access
Course Duration 2 hrs
Certificate on Completion
Have Any Questions?
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