Also known as Level 2 Food Hygiene and Safety for Retail
schedule
Course Duration: Approximately 3 hours
This IIRSM-approved Level 2 Food Safety in Retail course provides the essential knowledge required to safely prepare, handle, sell and serve food to customers.
It explains how to recognise and manage food safety hazards using methods accepted by the Food Standards Agency (FSA). This includes applying the principles of Hazard Analysis and Critical Control Points (HACCP) and ensuring allergens are properly labelled and handled. After completing the course, trainees will be equipped to work safely and compliantly in entry-level food safety roles.
Introduces the principles of food safety and why it matters in retail. Also explains the legal responsibilities of food businesses and the real-world consequences of poor hygiene.
Key Terms
Why Food Safety Matters
The Legal Background
Enforcement & Compliance
What Your Employer Must Do
What You Must Do
Food Safety Management Systems
Covers everyday food safety routines, including personal hygiene, safe food handling and the role of cleaning and temperature control.
Personal Hygiene & Cleanliness
Personal Items
Personal Appearance & Conduct
Glass, Sharp Objects & Restricted Items
Changing Clothes & PPE
Keeping Food Handling Areas Clean
Introduces the main types of food safety hazards (biological, chemical, physical and allergenic) and how they must be controlled.
Microbiological Contamination
How Contamination Happens
Allergens
Chemical Contamination
Physical Contamination
Pests
Preventing Contamination Through Safe Handling
Provides an overview of food safety management systems, including prerequisite controls and the use of Hazard Analysis and Critical Control Points (HACCP).
Introduction to Food Safety Management
Food Purchasing
Delivery & Receipt of Food
Storing & Decanting Food
Preparation of Allergen-Free Foods
Training & Hygiene
Labelling Guidelines
Product Recall
Describes safe and effective cleaning routines in food retail, including chemical safety, scheduling and record keeping.
Keeping Areas Clean
Types of Cleaning Procedures
Cleaning with Chemicals
Colour-Coding
Disinfection
Explains how to safely store food products, with guidance on temperature control, separating foods, rotating stock and labelling.
The Importance of Date Marking
The Importance of Labelling
The Importance of Storage Procedures
What You Will Learn
UK food safety standards and requirements for retailers
How to apply HACCP principles to food safety management
Requirements to manage and label allergens in food products
Routines for handwashing, using protective equipment and other hygiene essentials
How to store and manage stock to prevent unsafe food from being sold
How to clean work areas effectively and what to record for compliance
Available in 13 Languages
Course subtitles are available in multiple languages, including:
This course is approved by the International Institute of Risk & Safety Management (IIRSM).
The course certificate includes:
User name
Company name
Course name
Completion date
Expiry date
Approval body
An IIRSM-approved certificate will be available for download and printing instantly upon course completion.
Users must complete a final theory test before earning their certificate.
The end-of-course test is:
Fully online
Multiple choice
A score of 80% is required to pass.
Customer Feedback
Why Is Level 2 Food Safety in Retail Important?
Food retailers have a legal duty to ensure the food they sell is safe. This requires a documented food safety management system and evidence that staff are trained to follow it. For workers in delicatessens, bakeries, butchers, supermarkets and other food retail settings, the recognised benchmark is a Level 2 certificate in food safety and hygiene.
This course directly supports this duty. It provides a practical understanding of food safety management systems and how to meet FSA requirements in retail settings. This Level 2 food safety knowledge is essential for anyone looking to start, scale or improve a food retail business.
Trainees will learn how to apply the principles of Hazard Analysis and Critical Control Points (HACCP) and the Safer Food Better Business (SFBB) approach. This includes industry-standard routines for ensuring workspaces are clean, hygienic and allergen-safe, as well as guidance on preventing cross-contamination and spoilage.
These practices underpin strong food safety inspection results that build customer confidence and open wider markets.
Delivered entirely online and self-paced, the course can be completed with minimal disruption to business operations. After passing the final theory test, trainees receive an IIRSM-approved digital training certificate that proves essential food safety awareness in retail.
This certificate is not only a compliance requirement but also a foundation for securing higher Food Hygiene Rating Scheme scores that attract customers and help food businesses achieve long-term success.
Frequently Asked Questions
Level 2 Food Safety for Retail is for anyone handling food in a retail setting such as cafés, delis, bakeries, convenience stores or food-to-go outlets. This IIRSM-approved course provides the knowledge to handle food safely, follow hygiene routines and meet UK legal requirements.
It follows the HACCP system and Safer Food Better Business approach. Each module connects guidance to everyday retail tasks with clear examples relevant to busy service environments.
This course takes approximately 3 hours to complete in one session. You can pause learning between sections, and the system will save your progress.
You must complete all six modules of the course to earn your training certificate. There are short summary tests between each module to check your understanding and help retention.
The final knowledge test requires a score of 80% or more to pass. If you don’t achieve a passing score, you can retake the test once more.
After passing the final module, your certificate is generated automatically. You can download it immediately or keep it online in your training profile. The certificate provides evidence of training for audits, inspections and compliance checks.
Yes. There is no requirement to complete Level 1 before starting Level 2. Training should match the type of work you do.
Level 1 is basic awareness training, usually for inductions or low-risk roles where staff handle only sealed or packaged food. Level 2 is the recognised minimum for anyone who handles open food, such as in retail, catering or preparation.
If your role involves this kind of work, you can take Level 2 directly. Local authorities and regulators will accept it as suitable evidence of training.
