We’re pleased to offer our fully online course: Level 2 Food Safety in Catering.
Food safety is critical in catering and hospitality. When staff handle, prepare or serve open food, small mistakes can quickly lead to contamination, customer illness, reputational damage and enforcement action.
This IIRSM-approved Level 2 Food Safety in Catering course equips catering and hospitality staff with the essential knowledge required to handle, prepare and serve food safely. Across six modules, trainees learn how to maintain food safety in high-risk environments, including hygiene, safe food handling, and how to prevent cross-contamination and cross-contact.
The course also introduces the principles of HACCP (Hazard Analysis and Critical Control Points) and how food safety management systems are applied to control risks in real-world catering operations.
Level 2 Food Safety in Catering is the recognised benchmark for catering and hospitality workers directly involved in preparing or handling open food. These roles carry higher food safety risks, so staff must understand how contamination happens, how to prevent it, and how to follow food safety management systems based on HACCP.
This course covers the full scope of day-to-day food safety practice, including personal hygiene, allergen control, temperature management, and the safe preparation, storage, transport and service of food. Learners also gain a clear understanding of HACCP principles and the legal standards that guide safe catering operations.
This training course equips learners to strengthen compliance and embed safer food handling across your organisation. It is designed to help reduce the risk of foodborne illness, enhance customer confidence and support a more successful catering business.
This training is ideal for:
- Cooks and Kitchen Assistants
- Hospitality Staff
- Wait Staff
- Food Truck Vendors
- Event Catering Crews
- Catering Supervisors
By the end of this course, trainees will understand:
- The legal duties and food safety standards that apply to catering and hospitality
- The four main types of food safety hazards and how to control them
- Safe methods for handling, cooking, cooling and storing food
- HACCP principles and how food safety management systems are used to control risks
- How to carry out basic food safety checks and monitoring
- How to manage allergens and prevent cross-contact during preparation and service
Need to improve food safety standards and support compliance in your catering operations? Enrol staff on Level 2 Food Safety in Catering today to build practical, legally-aligned knowledge across your team.
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For more details about this course, please contact us.
