Level 2 Food Safety (Retail) Training

This Level 2 Food Safety (Retail) Training course is suitable for employees working in a retail setting where food is prepared, cooked and handled. Typical environments include pubs, hotels, restaurants; supermarkets and retail environments; food and drink manufacturers; hospitals; care homes and schools.
  • Developed by Food Safety Experts and Health & Safety Professionals
  • High Quality Training Experience
  • Video based learning content
  • Unlimited access 365 days a year
  • Certificate available upon completion
Duration: Approx. 75 minutes


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About the course

This Level 2 Food Safety (Retail) Training course is a ROSPA and CPD approved course designed to help learners understand how to minimise the level of potential hazards in a food retail setting.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees will provide greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

Aims of the course

This Level 2 Food Safety Training Course for Retail aims to ensure those employees in a Retail environment who are regularly involved in the handling and preparation of food, are fully informed about the risks and hazards involved in their role and the steps they may take to control and prevent contamination and risk.

Who is it for?

This The Level 2 Awards in Food Safety (Retail) Training provides an ideal solution to staff working in a retail setting where food is prepared, cooked and handled.
Typical environments include pubs, hotels, restaurants; supermarkets and retail environments; food and drink manufacturers; hospitals; care homes and schools.

Course content

1Food Safety Legislation

What is food safety and why does it matter? Minimising the risk of illness and hazard, food safety frameworks. Key factors involved in maintaining a high standard of food safety.
Food safety legislation – laws and regulations and hygiene standards. Food Safety Act (1990), Regulation (EC) 852/2004, The Food Hygiene (England) Regulations 2006, Local By-Laws, Corporate Liability and Due Diligence Defence, Section 21 of the Food Safety Act (1990), HACCP – the seven principles, food safety management systems, pre-requisites for setting up systems (including training, personal hygiene, construction, design and maintenance, cleaning, waste disposal, pest control, supplier approval). Premises Hygiene Standards, Personal Hygiene, Cross Contamination, Reporting Procedures, Record Keeping, Complaints and Complaint Management, Food Safety Enforcement Action, Food Standards Agency, the benefits of a documented food management system.

2Hazards from Delivery to Service

The stages at which food safety risks can occur, delivery temperature, vehicle safety and avoiding cross contamination during transportation, workplace hazards including storage, equipment and cleaning products. Contamination hazards – physical, chemical, allergenic, biological. How food becomes unsafe to consume. Micro-organisms – what they are, why they can be dangerous and controlling them for safety. Common foodborne diseases, causes, symptoms and illnesses and prevention. Food poisoning sources, causes, symptoms and illnesses. The most common allergens and their risks – causes, symptoms and illnesses. The hazard of cross contamination. The importance of personal hygiene. Food packaging and containment.

3Risk Control (Prevention of Contamination)

How food becomes contaminated, what keeps food safe? Food poisoning – its control and prevention and how bacteria are spread. Foodborne illness – its control and prevention and why it is more dangerous than food poisoning. Minimising contamination risks during the delivery of food, particularly for high risk foods. Key principles of safe storage including temperature, food labelling, use by and best before dates, safe handling and storage of food allergens, stock rotation. Preservation methods including freezing and defrosting and cold storage. Temperature control – hot and cold – legal requirements, chilling and cold holding, cooking, hot holding and reheating. Prevention of cross contamination, food premises and equipment, waste management, pest control, safe storage and use of chemicals, safe cleaning and disinfection.

4Pests, Premises and People

Types of food pests and their risks to safety, where they might be found and how to prevent, manage, control and treat them. How to maintain a food standard of food safety in premises – set cleaning systems and schedules, maintenance. Personal hygiene principles, removing the ‘human element’ as much as possible.
Conclusion – ensuring that all aspects are addressed, monitored and maintained and the responsibility for meeting Food Safety Hygiene Laws and Regulations.

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Level 2 Food Safety (Retail) Training Certificate

Our e-learning courses use formal and informal assessment methods to check learner understanding and measure the transfer and retention of knowledge and skills. Upon successful completion of a formal assessment (achieving the pass mark or above), a certificate is awarded to the learner in recognition of their achievement.

Digital certificate – print, download, store

A digital certificate can be downloaded and / or printed. Users may prefer the ‘paper-less’ option that automatically updates their digital learning record, stored in the cloud. Records contain details of sessions including progress, attempts and results – stored on our platform or the client’s Learning Management System (LMS).

Learning records are available 24/7 to review sessions, learner progress as well as provide access to certificates. This information is ideal for recording learning activity centrally including any associated CPD. Various reports demonstrate proof of planned and recorded learning activities. This assists with the management of compliance as well as pathways for achieving competence and behavioural change.

About the certificate

The e-learning certificate includes a unique Certificate ID specific to that learner, learner’s name, course title, the score percent mark achieved along with the date of completion and the marks of the approval, accreditation authorities and / or distribution partners.

Please note: when accessing the course via standalone media or 3rd party systems, you may need to follow separate ‘in-house’ steps for logging learning activity appropriate to that method of delivery.


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Technical Specification

Our courses are designed to operate on industry standard multimedia PC compatible computers / laptops and or mobile devices with a suitable processor e.g. 2.0GHz Intel or AMD Processor, 4GB RAM or higher. A good reliable internet connection is required of at least 3Mb+/sec.


Windows: Internet Explorer 11, Microsoft Edge (latest version), Google Chrome (latest version), Firefox (latest version)
Mac: Safari (latest version), Google Chrome (latest version), Firefox (latest version)
Mobile: Safari in Apple iOS 10 or later, Google Chrome in Apple iOS 10 or later, Google Chrome in Android OS 4.4 or later


IMPORTANT: Our courses are designed to run using HTML5 and do not require FLASH. Most browsers will stop supporting FLASH by the end of 2020. Please update before the deadline.

Articulate Mobile Player

Articulate Mobile Player in Apple iOS 10 or later on iPad
Articulate Mobile Player in Android OS 4.4 or later (optimized for tablets)


Internet Explorer 11 must be installed.


OS: Windows 7+ | Browser: Up to date | Video: Up to date video drivers | Memory: 1Gb+ RAM | Download Speed: Broadband (3Mb+/sec)


JavaScript must be enabled for published courses to work.
Font downloads must be enabled to see the correct fonts and characters.
When using Internet Explorer, turn off Compatibility View for sites where your courses are hosted.


IMPORTANT: Our courses are designed to run using HTML5 and do not require FLASH. Most browsers will stop supporting FLASH by the end of 2020. Please update before the deadline.

Screen Readers

Windows: NVDA, JAWS 16 or later
Mac: VoiceOver
iPhone: VoiceOver
iPad: VoiceOver
Android: TalkBack

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