International Level 2 Award in Food Safety Catering

The International Level 2 Award in Food Safety Catering provides essential food hygiene and safety knowledge for individuals who handle, prepare, store, or serve food. The course explains how food can become contaminated and introduces the controls needed to maintain safe food throughout preparation, storage, cooking, service, and cleaning operations.

Learners will develop an understanding of food safety responsibilities, foodborne hazards, personal hygiene, temperature control, food storage, cleaning practices, and allergen awareness. The training is suitable for people working in a wide range of catering and food-service environments.

• Understand the fundamental principles of food hygiene and safety.
• Recognize the main legal and workplace responsibilities of food handlers.
• Identify biological, chemical, physical, and allergenic hazards.
• Understand how food contamination occurs and how it can be prevented.
• Apply appropriate food storage and stock rotation practices.
• Understand safe food preparation and temperature control.
• Apply appropriate personal hygiene practices.
• Understand safe cleaning and disinfection procedures.
• Recognize the importance of suitable food premises design and maintenance.
• Develop practical awareness of safe food handling procedures.

• Chefs and cooks
• Catering and kitchen assistants
• Restaurant and hotel food-service staff
• Bartenders and front-of-house employees
• Baristas
• Teachers and school catering personnel
• Care and support workers involved in food handling
• Childcare and nursery staff
• Mobile food and takeaway workers

The course provides practical food safety knowledge that can be applied across catering and food-service environments. Learners explore the complete food-handling process from receiving and storage through preparation, cooking, service, and cleaning.

• Food hygiene fundamentals
• Food safety legislation and responsibilities
• Microbiological hazards
• Physical, chemical, and allergenic hazards
• Food contamination prevention
• Safe food storage
• Food preparation and cooking
• Temperature control
• Personal hygiene
• Food premises and workplace hygiene
• Cleaning and disinfection
• Stock rotation and date control

The online assessment is completed after learners finish the required training material. The examination evaluates understanding of the food safety principles and practices covered throughout the course.

• The assessment contains 30 multiple-choice questions.
• A minimum score of 80% is required to pass.
• The answers are automatically marked.
• Results are available immediately after submission.
• Learners who do not pass may retake the assessment.
• Retakes are available without an additional assessment charge.