This intermediate-level course is tailored for food handlers, team leaders, and supervisors who are responsible for maintaining food safety standards. It deepens participants’ understanding of key topics such as temperature control, cleaning and sanitizing techniques, managing allergens, and proper documentation processes.

Participants will explore the practical applications of food safety laws and strategies for supervising staff to ensure compliance with health and safety regulations. With this course, learners will be well-equipped to manage food safety responsibilities in both commercial kitchens and retail settings.

Key Benefits:

• Advance your knowledge of food hygiene and safety protocols.
• Learn to implement food safety control systems effectively.
• Build the skills to supervise and train team members in food safety practices.

LEVEL 2 – Practical Food Hygiene and Intermediate Law

Target Audience: Experienced food handlers, team leaders, or workers stepping into supervisory roles.

Learning Objectives:
• Follow intermediate-level laws like allergen management.
• Implement due diligence and understand traceability.
• Strengthen hygiene protocols, hazard practices, and separate contamination risks effectively.

Level Start Point:
Building on Level 1, this course introduces learners to intermediate topics like allergen labelling and maintaining safety across the food flow process.

Level End Point:
Learners should successfully integrate operational due diligence procedures, lead small kitchens safely, and prove competency in traceability or allergen risks.