Food hygiene (Level 2, CPD-certified, RoSPA-accredited)

Provider: flick learning limited
£350.00 + VAT For an annual subscription of Up to 20 staff members
£590.00 + VAT For an annual subscription of Up to 50 staff members
£790.00 + VAT For an annual subscription of Up to 75 staff members
Accreditation opportunities: CPD-certified, RoSPA-accredited

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Description This course is specifically designed to teach learners everything from the basics of food hygiene to specifics such as critical control points and food safety laws.
Duration 146 minutes

flick learning limited's website
Categories Primary, Secondary, Higher, Leadership and Management, Teaching and Learning, Early Years/Foundation, Further education, 14-19, KS1, KS2, KS3, KS4, Health and care, Hospitality and Leisure, Management, Support Staff, Teaching staff, Assistant Headteacher, CPD Leader, Deputy Headteacher, Headteacher, Head of year / Pastoral leader, Business Manager, Special Educational Needs Coordinator, Administration Staff, Catering Staff, Learning Support, Pupil Support, Site staff, Technicians, Other support staff, Advanced Skills Teacher, Excellent Teacher, Main-scale (core) teacher, Newly Qualified Teacher, Non-practising teacher, Post-threshold Teacher, Pupil mentor, Supply / Peripatetic teacher, Trainnee (pre-QTS) teacher, Teacher trainer, Head of Department / Faculty, Administration, Personal Development, Cross-curricular Themes, Facilities, Parents and Community, Wider Context, Health and Safety, Catering, CPD Leadership, Performance Management, Business Management, Organisational Improvement, Personalised Learning, Subject Knowledge, Out of school, In school, Online, After-school meetings, Team lesson planning/teaching, Governor, Child Protection Officer, School closure day, Coaching / Mentoring, Gifted and Talented Coordinator
Learning outcomes for participants/users and, where relevant, pupils or students

This course includes optional voiceover recorded by a professional voiceover actor and includes downloadable resources, culminates with an assessment and provides certification upon completion to evidence the learning provided. 

It is specifically designed to teach learners everything from the basics of food hygiene to specifics such as critical control points and food safety laws.

Evidence underpinning this approach

Bored by the thought of e-learning?

We were too. So, at flick we’re on a mission to transform the world of must-do training into engaging, enjoyable and highly effective e-learning. We believe in keeping our content bite-sized, to-the-point and easy-on-the-eye.

Stunning imagery. Animation. Gamification. Narration. Music and Sound Effects. Interactivity. Playful competition. Social engagement. Accredited content. Flawless performance on any device.

How users/participants can evaluate success

Powerful real-time reports
Essential progress and status reports at the click of the button, with easy-to-read information display, and the option to export and extract the data.

Earn badges
Badges are rewarded to show subject expertise: the more you complete, the more you collect.

Follow-up activities and support

Help guides and FAQs
Available throughout the system, in both text and video format. Help has never been so helpful!

Live chat
Contact us via our live chat system with any issues or queries, big or small. The flick team are here to keep you happy.

Free Extras
All flick courses offer a range of additional resources, including a YouTube playlist and Pinterest Board (full of current articles, news items, blogs etc.), which are updated weekly.

Also, when you purchase this course, you will also have free access to other courses in the flick subscription such as: child protection, fire safety, FGM, e-safety, forced marriage, domestic abuse, prevention of radicalisation for students and many others.


Topic 1: introduction and overview
What is food hygiene and who needs it?, the 3 types of food contamination, food poisoning, the four ‘C’s of good food hygiene.

Topic 2: physical and chemical contamination
Definition, potential harm and sources of physical contamination, and ways to prevent it, chemical contamination of food from cleaning chemicals, pesticides and metals.

Topic 3: biological contamination
Types of biological contamination, the danger zone for bacterial growth, most common types, sources and symptoms of viral and bacterial food poisoning, parasites.

Topic 4: cross contamination
Definition and the most common ways food becomes contaminated, how to prevent cross contamination.

Topic 5: critical control points
How to keep food safe when defrosting, preparing, cooking, cooling, hot holding or re-heating food.

Topic 6: it’s freezing, defrosting and chilling
The do’s and don’ts of freezing, defrosting and chilling food, temperature checks of chilled and frozen food and how to do it.

For more information on topics 7 - 12 go to:

This course does not have any pre-booked dates available. Please contact the provider directly to arrange this training.