WAJD Learning

Employer mandated training · Level 2 equivalent, anyone handling food at work

Food safety and hygiene, level 2

The temperatures, the fourteen allergens, and why the four hour rule is cumulative.

  • 2modules
  • 3.0CPD hours
  • 85guided minutes
  • Freealways

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About this course

Anyone who handles food at work must be trained to a level appropriate to their role, and level 2 is the standard expectation for food handlers in care, catering, hospitality and retail.

This course covers the legal duties, the temperatures and where each number comes from, cross contamination, the fourteen allergens and Natasha's Law, personal hygiene and the exclusion rules, and HACCP as it actually appears in a small kitchen.

What you will be able to do

  • State the legal duties on food businesses and food handlers
  • Apply the critical temperatures and explain what each one prevents
  • Prevent cross contamination between raw and ready to eat food
  • Identify the fourteen allergens and comply with Natasha's Law
  • Explain HACCP and the fitness to work exclusion rules

Modules

  1. 1 Temperatures, allergens and keeping it apart 45 min study · 4 min script · 4 question knowledge check
  2. 2 HACCP, cleaning and passing an inspection 40 min study · 4 min script · 4 question knowledge check

Assessment and certificate

A knowledge check and a final assessment at 80 per cent, unlimited attempts.

A free digital certificate with a verification code and 2 CPD hours. It evidences level 2 equivalent knowledge. It is not a regulated qualification, and an environmental health officer may ask how your training was assessed.

Questions

Is this a recognised level 2 food hygiene certificate?

It teaches level 2 equivalent knowledge and issues a verifiable certificate, but it is not a regulated qualification from an awarding organisation. Many employers and environmental health officers accept knowledge based training; some require a regulated certificate. Check before relying on it.

How long must someone stay off work after vomiting or diarrhoea?

48 hours from the last episode, and that is 48 hours after symptoms stop rather than after they start. It applies to food handlers regardless of whether they feel better.