RSPH Level 2 Award in Food Safety and Hygiene
All about this Food Safety and Hygiene course
The RSPH Level 2 Award in Food Safety and Hygiene is designed for anyone who prepares, handles, or serves food in catering, hospitality, retail, or healthcare settings. This nationally recognised qualification helps individuals understand essential food hygiene practices and comply with food safety legislation.
It covers the principles of food safety, cleanliness, personal hygiene, temperature control, and contamination prevention. The course is particularly suited for kitchen staff, servers, food retailers, and anyone who works where food is cooked, prepared, or packaged.
Assessment is completed via a short multiple-choice exam, and the certificate is valid for three years.
Course highlights:
- Accredited by the Royal Society for Public Health (RSPH)
- Recognised by local authorities and employers
- Suitable for all food handlers in catering or retail
- Fulfils legal training requirements under UK food law
- Certificate valid for 3 years
Units covered
Unit 1 – Introduction to Food Safety and the Law
This unit introduces the core principles of food safety and hygiene. Learners explore the reasons why food safety is critical in all food-related environments and the consequences of poor practices. The unit also covers key UK food safety legislation, including the Food Safety Act 1990 and related hygiene regulations, helping learners understand their legal duties in the workplace.
Unit 2 – Microbiological Hazards and Their Control
This unit delves into how bacteria, viruses, and moulds affect food safety. You’ll learn about the types of harmful microorganisms that can contaminate food, including Salmonella, Listeria, and E. coli, and understand the conditions they need to grow. The unit explains how time, temperature, and hygiene play critical roles in controlling microbiological hazards.
Unit 3 – Contamination and Cross-Contamination Risks
Here, learners explore how physical, chemical, and allergenic contamination can occur in food environments. The unit focuses on identifying potential contamination sources—such as equipment, cleaning products, pests, or personnel—and how to prevent cross-contamination through safe handling, colour-coded systems, and separation procedures.
Unit 4 – Temperature Control and Safe Food Storage
This unit covers essential knowledge on storing and handling food safely. Learners will explore best practices for refrigeration, freezing, and dry storage, including correct temperature ranges and the dangers of the “danger zone.” You’ll also learn about cooking, hot holding, cooling, and reheating food to safe temperatures to prevent bacterial growth.
Unit 5 – Personal Hygiene and Responsibilities of Food Handlers
This unit outlines the critical importance of personal hygiene in food safety. You’ll learn how poor hygiene—such as inadequate hand washing, improper clothing, or working when ill—can pose serious risks. The unit also explains how to implement hygiene rules in the workplace and when it’s necessary to report illnesses or injuries to supervisors.
Unit 6 – Cleaning, Waste, and Pest Control
Effective cleaning and waste management are essential to maintaining a hygienic food environment. This unit provides guidance on cleaning schedules, the use of appropriate chemicals, and best practices for removing food waste. Learners also explore pest prevention strategies, types of food pests (such as rodents and insects), and the signs of an infestation.
Unit 7 – Food Safety Management and Record Keeping
This final unit introduces basic food safety management systems, including elements of HACCP (Hazard Analysis and Critical Control Points). Learners will understand the importance of documenting processes like temperature checks, cleaning schedules, and staff training. The unit emphasises how record-keeping supports legal compliance and helps maintain high food safety standards.
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