What is Level 2 Food Safety for Manufacturing?

Level 2 Food Safety for Manufacturing is designed for anyone working directly with food in a production environment, from line operatives to team leaders. The IIRSM-approved course builds the knowledge needed to handle food safely, maintain hygiene and meet legal standards. Over six modules, you learn hygiene routines, hazard awareness, cleaning methods and traceable storage, all based on the HACCP framework. The course uses real-world examples to show how these skills apply on busy production lines.

How long does Food Safety Level 2 in Manufacturing Training take to complete?

This course takes approximately 3 hours to complete in one session. You can pause learning between sections, and the system will save your progress.

How do I get my Level 2 Food Safety in Manufacturing certificate?

You must complete all six modules of the course in order. After each module, there is a short knowledge test. You need to pass each test with a score of 80 percent or higher before moving on to the next module. Once you pass the test for the final module, your certificate is generated automatically. You can download it immediately or keep it in your training record. The certificate is accepted as proof of training for audits, inspections and employer compliance checks.

Level 2 Food Safety in Catering

schedule

Course Duration: Approximately 4 hours

This IIRSM-approved course equips catering staff with the complete knowledge required to handle, prepare and serve food safely.

Across six modules, trainees learn how to maintain food safety in high-risk environments. This includes detailed guidance on hygiene, food handling and preventing cross-contamination and cross-contact. The course also introduces the principles of HACCP (Hazard Analysis and Critical Control Points) and how this system is applied to control food safety risks.

This course meets training benchmarks for food workers directly involved in food preparation, helping businesses comply with food safety law and maintain the standards customers expect.

live_tv

100% online training

volume_up

Full audio voiceover

repeat_on

Fully online assessment

account_balance_wallet

Discounts when you buy in bulk

important_devices

Access on any device

app_shortcut

App available for iOS & Android

Training You Can Trust

Approved by IIRSM

Aligned with UK Legislation

Certificate on completion

Developed by health and safety professionals

Discounts for bulk purchases

Need Help?

Contact Our Team

Discounts on Bulk Purchases

Title	Courses	Price per Course
Discount	1 - 10	0% £35.00
Volume Discounts - 35 pound	11 - 25	14.2857% £30.00
Volume Discounts - 35 pound	26 - 50	28.5714% £25.00
Volume Discounts - 35 pound	51 - 100	42.8571% £20.00
Volume Discounts - 35 pound	101 - 200	57.1428% £15.00
Volume Discounts - 35 pound	201 +	65.7142% £12.00

Course Preview

Course Details

Course Duration	Approximately 4 hours
Approval body	IIRSM
Format	Fully online
Assessment	Multiple choice
Certification	Same-day digital certificate
Certificate Valid For	3 years

Suitable For

Cooks and Kitchen Assistants

Hospitality Staff

Wait Staff

Food Truck Vendors

Event Catering Crews

Catering Supervisors

Course Content

This course contains the following modules:

Introduces staff to food safety standards, including the legal framework that protects customers and the responsibilities of both employers and food handlers.

Why Food Safety Matters
The Legal Background
Enforcement & Compliance
What Your Employer Must Do
What You Must Do
Food Safety Management Systems

Sets out requirements for personal hygiene, conduct and appearance when working with food. This includes guidance on handwashing, personal protective equipment, illness reporting and cleaning routines.

Personal Hygiene & Cleanliness
Personal Items
Personal Appearance & Conduct
Glass, Sharp Objects & Restricted Items
Changing Clothes & PPE
Keeping Food Handling Areas Clean

Introduces the four main types of food hazards and how they can be controlled through safe handling, storage and preparation.

Microbiological Contamination
How Contamination Happens
Allergens
Chemical Contamination
Physical Contamination
Pests
Preventing Contamination Through Safe Handling

Explains how HACCP principles are used to develop effective food safety management systems. The module also covers standards for cleaning, pest control and supplier checks in HACCP systems.

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

Covers how to properly clean and maintain food handling areas to ensure a safe food catering environment, including guidance on colour-coding, waste disposal and record keeping.

Keeping Areas Clean
Types of Cleaning Procedures
Cleaning with Chemicals
Colour-Coding
Disinfection

Describes how to store food safely to prevent spoilage, contamination and waste. Explains temperature control, stock rotation, segregation of raw and cooked foods and pest prevention.

The Importance of Date Marking
The Importance of Labelling
The Importance of Storage Procedures

What You Will Learn

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

Available in 13 Languages

Course subtitles are available in multiple languages, including:

French

Dutch

German

Italian

Spanish

Polish

Learn More

Course Approval Body

Approved by IIRSM

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 course 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 Training in Catering Important?

Level 2 Food Safety in Catering Training is the recognised benchmark for catering and hospitality staff who handle or prepare open food. These roles carry greater food safety risks, requiring workers to understand how contamination occurs and how to prevent it. They must also be able to follow and apply food safety management systems based on HACCP, a legal requirement for all food businesses.

This course provides the essential knowledge to meet those expectations. It covers the full scope of food safety practice, including 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 everyday catering operations.

Completing this training supports stronger compliance and safer food handling across your organisation. It helps reduce the risk of foodborne illness, enhances customer confidence and contributes to a more successful catering business.