Food Safety and Hygiene for Food Handlers Level 2

Programme Summary

Equip food handlers to apply essential hygiene controls during receiving, storage, preparation and service. Practical demonstrations connect contamination routes, personal hygiene, temperature control and cleaning to everyday tasks. Participants practise recognising unsafe conditions, recording basic checks and escalating concerns, helping supervisors establish consistent handling practices suited to the food, process and workplace procedures.

Training Objectives

1 Strengthen understanding of common food contamination routes; 2 Promote consistent personal hygiene and illness reporting; 3 Improve handling of temperature sensitive food products; 4 Clarify cleaning and cross contamination prevention responsibilities; 5 Encourage prompt reporting of unsafe food conditions.

Learning Outcomes

1 Identify hazards in a food handling scenario; 2 Demonstrate effective handwashing using an observation checklist; 3 Select appropriate separation and storage arrangements; 4 Record a temperature check against supplied limits; 5 Escalate an unsafe food handling situation appropriately.

Target Audience

Food handlers; Kitchen assistants; Food production operatives; Counter service staff; Food storekeepers; Cleaning operatives.

Target Industries

Food manufacturing; Contract catering; Restaurants and cafes; Food retail; Hospitality kitchens; Institutional food services.

Course Contents

• Module 1 Food Hazards and Responsibilities: Biological chemical and physical hazards; Contamination routes during routine handling; Reporting concerns and following instructions.
• Module 2 Personal Hygiene and Health: Effective handwashing and protective clothing; Illness reporting and work restrictions; Hygienic behaviour around exposed food.
• Module 3 Safe Food Handling: Raw and ready food separation; Allergen cross contact prevention basics; Receiving storage and stock rotation.
• Module 4 Time and Temperature Controls: Using approved product temperature limits; Hygienic thermometer use and checks; Recording deviations and escalating concerns.
• Module 5 Cleaning and Workplace Hygiene: Cleaning and disinfection sequence; Safe handling of cleaning chemicals; Waste pest and housekeeping controls.

Assessment

• 20 single best answer questions, including applied scenarios; one mark per question.
• 30 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Closed book; internet, AI and personal notes prohibited.
• Individual applied assessment (20 minutes): Complete an individual simulated handling station: demonstrate handwashing, select safe storage arrangements, take and record a sample temperature, and explain the response to a supplied food-safety deviation.
• Assessment criteria: Hygienic handling and separation decisions; Accurate check recording against supplied limits; Appropriate escalation of unsafe conditions.
• Pass each component separately: 15/20 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Avoid contamination of ready-to-eat food during demonstration; Identify and stop use of food outside supplied safety limits.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed TQCSI course achievement; the level indicates programme progression and does not imply equivalence to an external qualification framework.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

111

Total teaching hoursTotal teaching hoursTotal teaching hours

6 hours; breaks, pre course work and formal final assessments excluded.6 hours; breaks, pre course work and formal final assessments excluded.6 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

No previous food-safety qualification is required. Participants need sufficient language and basic numeracy skills to understand instructions, read labels and record temperatures.No previous food-safety qualification is required. Participants need sufficient language and basic numeracy skills to understand instructions, read labels and record temperatures.No previous food-safety qualification is required. Participants need sufficient language and basic numeracy skills to understand instructions, read labels and record temperatures.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Complete a 20-minute picture-based hygiene diagnostic and review the supplied glossary of food-handling terms.Complete a 20-minute picture-based hygiene diagnostic and review the supplied glossary of food-handling terms.Complete a 20-minute picture-based hygiene diagnostic and review the supplied glossary of food-handling terms.

End of course assessmentEnd of course assessmentEnd of course assessment

20 question written exam (30 minutes) and individual applied task (20 minutes).20 question written exam (30 minutes) and individual applied task (20 minutes).20 question written exam (30 minutes) and individual applied task (20 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.