International Level 2 Award in Food Safety

Modern food production requires a structured, evidence-based approach to food safety. This course introduces learners to the principles of food hygiene, food-safety hazards, contamination prevention, food legislation, storage, preservation, and temperature control. It is designed for food handlers and individuals responsible for supervising food-handling activities and provides practical knowledge for maintaining safe food operations and supporting effective food-safety management systems.

• Understand the fundamental principles of food safety and hygiene.
• Recognize the effects and consequences of foodborne illness.
• Develop awareness of relevant food-safety legislation and requirements.
• Identify biological, chemical, physical, and other sources of food contamination.
• Understand appropriate food preservation and storage practices.
• Apply effective temperature-control principles.
• Understand the importance of maintaining hygienic food-handling environments.

• Restaurant and food-service managers.
• Food handlers.
• Food safety officers.
• Supervisors responsible for food-handling operations.

• Understand food-safety regulations and relevant frameworks throughout the food supply chain.
• Apply HACCP principles to food-safety management.
• Understand how to plan, implement, maintain, and improve a Food Safety Management System.
• Assess customer requirements and demonstrate appropriate food-safety controls.
• Communicate food-safety information effectively with suppliers, customers, employees, and other relevant stakeholders.

Once learners have completed the course material and passed the module quizzes, they may take the course examination. The examination assesses understanding through multiple-choice questions selected from a comprehensive question bank.

Pattern:

• The examination is open book and has a duration of 2 hours.
• A minimum score of 65% is required to pass.
• Learners may retake the examination if they do not pass.
• A maximum of three attempts is allowed within a 48-hour period.
• After three unsuccessful attempts, learners must wait 48 hours before another attempt.
• Learners should review the course material during the waiting period.
• An examination that has been passed cannot be retaken for a higher score.
• There is no separate comprehensive programme examination at present. Successful completion of all required course examinations is necessary to complete the programme.