Global Food Hygiene Training Level 2

Master international food safety & hygiene practices: HACCP, contamination prevention, allergens, and global compliance

What you'll learn

Explain the principles of global food safety and hygiene and why they are essential in protecting public health.

Identify common foodborne hazards (biological, chemical, physical, and allergenic) and apply strategies to prevent contamination.

Demonstrate safe food handling practices, including temperature control, cleaning, sanitizing, and personal hygiene.

Apply HACCP principles and global best practices to ensure compliance in food businesses of all sizes.

Manage allergens, prevent cross-contamination, and communicate food safety risks effectively to customers and colleagues.

Implement food safety practices in different environments, including catering, restaurants, delivery services, and street food stalls.

Requirements

No prior knowledge is required — this course is suitable for beginners and professionals alike. You only need a computer, tablet, or smartphone with internet access and a willingness to learn safe food handling practices.

Description

Did you know that unsafe food causes millions of illnesses worldwide every year — most of which are completely preventable? Whether you’re working in a busy restaurant, a catering business, or running a street food stall, food hygiene isn’t just about compliance — it’s about protecting lives, building trust, and securing your career in the food industry.This Global Food Hygiene Training Level 2 course is designed to give you the essential knowledge and practical skills needed to handle, prepare, and serve food safely to international standards. You’ll explore critical areas including foodborne illnesses, types of contamination, personal hygiene, cleaning and sanitizing routines, food temperature control, and allergen management. You will also learn how to apply HACCP principles, prevent cross-contamination, and ensure safe practices during transport, delivery, and street food operations.Unlike many introductory courses, this training goes beyond the basics by providing global perspectives, real-world examples, and adaptable solutions for different food service environments. It is ideal for food handlers, hospitality professionals, supervisors, and anyone seeking to meet Level 2 food hygiene requirements or advance their CPD qualifications.By the end of the course, you will have the confidence to implement safe food handling practices, meet regulatory expectations, and contribute to the success of any food business you work in. Safe food starts with you — enroll today and take the first step toward becoming a trusted food safety professional.Note: This course includes content developed with the assistance of artificial intelligence tools. All materials have been carefully reviewed and refined by the instructor to ensure accuracy, quality, and learner value.

Overview

Section 1: What Is Food Safety

Lecture 1 What Is Food Safety

Section 2: What Is Food Hygiene

Lecture 2 What Is Food Hygiene

Section 3: Why Food Safety and Hygiene Matter Globally

Lecture 3 Why Food Safety and Hygiene Matter Globally

Section 4: Understanding Foodborne Illnesses

Lecture 4 Understanding Foodborne Illnesses

Section 5: The Role of a Food Handler

Lecture 5 The Role of a Food Handler

Section 6: How Food Becomes Contaminated

Lecture 6 How Food Becomes Contaminated

Section 7: Safe Food Handling Practices for Global Kitchens

Lecture 7 Safe Food Handling Practices for Global Kitchens

Section 8: Food Temperature Control and the Danger Zone

Lecture 8 Food Temperature Control and the Danger Zone

Section 9: Cleanliness and Personal Hygiene

Lecture 9 Cleanliness and Personal Hygiene

Section 10: Cleaning and Sanitizing in Food Service

Lecture 10 Cleaning and Sanitizing in Food Service

Section 11: Preventing Cross-Contamination in the Kitchen

Lecture 11 Preventing Cross-Contamination in the Kitchen

Section 12: Managing Food Allergens and Sensitive Ingredients

Lecture 12 Managing Food Allergens and Sensitive Ingredients

Section 13: Food Safety in Transport and Delivery

Lecture 13 Food Safety in Transport and Delivery

Section 14: Food Safety Practices for Street Food and Outdoor Events

Lecture 14 Food Safety Practices for Street Food and Outdoor Events

Section 15: Introduction to HACCP – Global Principles and Benefits

Lecture 15 Introduction to HACCP – Global Principles and Benefits

Section 16: Common Food Safety Mistakes and How to Avoid Them

Lecture 16 Common Food Safety Mistakes and How to Avoid Them

Section 17: Final Recommendations

Lecture 17 Final Recommendations

This course is for food handlers, catering staff, chefs, and hospitality workers who need Level 2 food hygiene training. It is also ideal for students, restaurant managers, street food vendors, and anyone preparing or serving food who wants to meet global food safety standards.