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01892 524957 

theteam@hygienesue.co.uk

Tunbridge Wells, Kent, London

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© 2016 Eglantine Catering Ltd T/A Hygiene Sue. Training provider delivering courses in food Safety, teacher training & Apprenticeships.  Registered office

1 The Old Stables, Eridge Park, Tunbridge Wells, Kent TN3 9JT    Country of Incorporation: England. Registered No:2946389

Level 2 Food Safety

Catering & Manufacturing 

If you are responsible for catering in any environment you should be properly trained. The Level 2 Food Safety in Catering and Manufacturing, course will provide you with an internationally recognised food safety certificate.

There are 3 types of learning:

Classroom based. Learn in a classroom. Ask questions and have an exam at the end where you will receive an Awarding Body certificate 

Online Based. Learn at work or at home. You may do an exam at the end of the course and receive a learning certificate

Blended Learning. learn at your own pace either work or at home. Take the exam in the classroom and receive an accredited HABC Awarding Body certificate 

What am I going to learn? 

  • Introduction to Food Hygiene

  • Food Poisoning – The Causes

  • Food Contamination

  • Food Safety Hazards & Controls

  • Food Safety & the law​

Is there a test involved?
To pass the Food Safety qualification, you must take a 30 question multiple choice test (pass mark: 20/30). 

The exam is marked by HABC. The results are not available on the day of the course. 

Things you should know
The course, workbooks and exam paper are available in various languages. Please make sure you let us know which language you require when making a booking. Lunch is not included though we will have a break for 60 minutes so everyone can get out for a bit of fresh air and a bite to eat.

"If you don’t pass the first time, the second time is free"

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Hygiene Sue - Policies and Procedures

Hygiene Sue fully supports the principles of equality and diversity, safeguarding young people and vulnerable adults and the right to a fair assessment .We are committed to satisfying these principles in all our activities and published material. A copy of our policies and procedures are available here