Module 1 – Introduction to Food Safety
• What is food safety?
• Why food safety matters
• The role of the food handler
• Food safety responsibilities
• Common causes of foodborne illness
• Consequences of poor food hygiene
• Food safety culture
• Importance of following workplace procedures

Module 2 – Food Safety Hazards & Contamination
• Biological hazards
• Chemical hazards
• Physical hazards
• Food allergens as a safety concern
• What is food contamination?
• Sources of contamination
• Direct and indirect contamination
• Cross-contamination
• Preventing contamination during food handling
The UK food safety framework identifies microbiological, chemical and physical hazards as key food hazards, with allergens also requiring effective management.

Module 3 – Personal Hygiene & Food Handlers
• Importance of personal hygiene
• Effective handwashing
• When hands should be washed
• Protective clothing
• Hair and personal items
• Cuts, wounds and appropriate protection
• Illness and food handling
• Reporting illness and symptoms
• Safe behaviour in food preparation areas
• Preventing contamination through personal hygiene
UK guidance requires food handlers to maintain appropriate personal hygiene and follow appropriate handwashing and illness procedures.

Module 4 – Temperature Control
• Importance of temperature control
• Understanding temperature risks
• Safe cooking
• Reheating food safely
• Hot holding
• Chilling and refrigeration
• Freezing and thawing
• Temperature monitoring
• Temperature records
• Corrective actions
• Maintaining the cold chain

Module 5 – Safe Food Storage & Handling
• Safe food storage
• Stock rotation
• Use-by and best-before dates
• Preventing contamination during storage
• Separation of raw and ready-to-eat foods
• Refrigerated and frozen food
• Dry food storage
• Safe food preparation
• Receiving and checking food deliveries
• Packaging and food protection
• Safe handling practices

Module 6 – Cleaning & Disinfection
• Importance of effective cleaning
• Cleaning vs disinfection
• Cleaning schedules
• Cleaning food-contact surfaces
• Cleaning equipment and utensils
• Correct use of cleaning chemicals
• Preventing cross-contamination during cleaning
• Safe handling of cleaning products
• Maintaining hygienic food preparation areas

Module 7 – Food Allergens
• Understanding food allergens
• The 14 regulated allergens
• Allergen information
• Allergen labelling awareness
• Preventing accidental allergen contamination
• Allergen storage and separation
• Cleaning and allergen controls
• Communicating allergen information
• Responding to customer allergen enquiries
• Following workplace allergen procedures
UK food businesses must provide appropriate allergen information and manage allergens effectively, including preventing allergen cross-contamination.

Module 8 – Pest Control & Workplace Hygiene
• Common food pests
• Signs of pest activity
• How pests can contaminate food
• Preventing pest access
• Waste management
• Good housekeeping
• Maintaining clean food preparation areas
• Reporting pest activity
• Importance of effective pest control procedures

Module 9 – HACCP & Food Safety Management
• What is HACCP?
• Why HACCP is important
• Identifying food safety hazards
• Control measures
• Critical Control Points (CCPs)
• Setting appropriate limits
• Monitoring controls
• Corrective actions
• Verification and review
• Importance of accurate records
• Employee responsibilities within a HACCP-based system
UK food businesses must have food safety management procedures based on HACCP principles. These procedures include identifying hazards, identifying critical control points, setting limits, monitoring controls, taking corrective action and maintaining appropriate records.

Module 10 – Maintaining Food Safety Standards
• Following food safety procedures
• Recognising unsafe food practices
• Reporting food safety concerns
• Managing food safety incidents
• Importance of accurate records
• Working safely with colleagues
• Continuous improvement
• Practical food safety scenarios
• Developing good food safety habits

Final Assessment
Assessment Structure
• Multiple-choice questions
• Questions covering the key areas of the course
• Knowledge checks throughout the modules
• Final assessment upon completion
Pass Mark
70%
Failure Handling
If a learner does not achieve the required pass mark, they can:
• Review the relevant course modules
• Revisit the learning material
• Retake the assessment
• Up to 3 assessment attempts

This course is suitable for:

• Food handlers
• Catering staff
• Restaurant and café employees
• Hotel food service employees
• Kitchen and food preparation staff
• Food retail employees
• Bakery and deli staff
• Supermarket food handling teams
• Food production employees
• Hospitality staff
• Employees working with food storage and service
• Employees requiring Level 2 food safety awareness

It is particularly suitable for employees who handle open or unpackaged food and require more detailed food safety knowledge relevant to their role.

UK guidance requires food businesses to ensure that food handlers receive appropriate training and supervision for their work, including allergen training.

Preventing Foodborne Illness
Effective food safety practices help reduce the risk of food contamination and foodborne illness.

Maintaining High Hygiene Standards
Food handlers have an important role in maintaining hygienic food preparation, storage and service environments.

Preventing Cross-Contamination
Understanding how contamination occurs helps employees take appropriate measures to protect food throughout preparation, handling and storage.

Effective Temperature Control
Appropriate cooking, chilling, refrigeration, freezing and hot-holding practices are important for maintaining food safety.

Managing Food Allergens
Good allergen management helps protect customers and supports compliance with UK food information requirements.

Supporting HACCP Procedures
Employees need to understand how their day-to-day activities contribute to the organisation's wider HACCP-based food safety management system.

Developing a Strong Food Safety Culture
Consistent training helps employees understand their responsibilities and encourages good food hygiene practices throughout the organisation.

Upon completion of this course, participants will be able to:

• Understand the importance of effective food safety practices
• Identify common biological, chemical and physical food safety hazards
• Understand how food can become contaminated
• Apply effective personal hygiene practices
• Understand the importance of temperature control
• Apply safe food storage and handling practices
• Understand effective cleaning and disinfection
• Recognise the importance of preventing cross-contamination
• Understand basic food allergen control responsibilities
• Apply safe food preparation and service practices
• Recognise the importance of pest control and good housekeeping
• Understand basic HACCP principles
• Follow food safety procedures appropriate to their role
• Recognise and report food safety concerns
• Contribute to maintaining a safe food environment

Online E-Learning
• 100% online learning
• Self-paced course delivery
• Interactive learning modules
• Practical food safety examples
• Workplace scenarios
• Knowledge checks
• Final multiple-choice assessment
• Flexible online access
• Suitable for individual and group training

The course introduces learners to the key UK food safety framework and relevant guidance, including:

• Food Safety Act 1990
• Food Hygiene Regulations applicable to the relevant UK nation
• Assimilated Regulation (EC) No. 852/2004 on the hygiene of foodstuffs, where applicable
• Relevant food safety and hygiene requirements
• Food Standards Agency (FSA) guidance
• HACCP principles
• Food safety management procedures
• Food allergen requirements
• Personal hygiene requirements
• Temperature control
• Food contamination prevention
• Food handler training responsibilities

Food businesses are required to have food safety management procedures based on HACCP principles, and food handlers must receive appropriate training for their work.

The course is intended as general Level 2 food safety awareness training and should be used alongside the food business's own HACCP-based procedures, food safety management system, policies and role-specific training requirements.

Samson Training provides professional workplace training designed to help organisations develop employee knowledge, awareness and safer working practices.

Our approach focuses on:

• Practical food safety learning
• UK food safety requirements
• Food Standards Agency guidance
• Food hygiene and contamination prevention
• Temperature control
• Allergen awareness
• HACCP awareness
• Practical workplace scenarios
• Flexible online learning
• Training suitable for employees across different food sectors

Our e-learning format allows organisations to provide consistent food safety awareness training across their workforce while giving employees the flexibility to complete their training online.

What is Level 2 Food Safety Training?
Level 2 Food Safety Training provides employees with more detailed food safety knowledge, covering food hazards, contamination, personal hygiene, temperature control, storage, cleaning, allergens, HACCP awareness and safe food handling.

Who should complete this course?
The course is suitable for food handlers and employees working in catering, hospitality, food retail, food preparation and other food-related environments.

Is Level 2 suitable for food handlers?
Yes. It is designed for employees who require practical food safety knowledge appropriate to their food handling activities.

How long does the course take?
The course takes approximately 60–90 minutes to complete, depending on the learner and their pace.

Is the course delivered online?
Yes. The course is delivered through flexible, self-paced online e-learning.

Does the course cover UK food safety requirements?
Yes. The course introduces relevant UK food safety legislation, Food Standards Agency guidance and key food hygiene principles.