From Level 1 to Level 2

A cook in a hotel kitchen, a kitchen assistant in a hospital, a galley hand on an offshore installation and the person running a food truck at an event all do the same basic job. They take raw food, store it, prepare it, cook it, cool it, reheat it and serve it. At every one of those steps they decide whether the food stays safe.

This course is for those people: food handlers who prepare, cook and serve food. It goes deeper than a first level of training, because a food handler does more than keep wrapped food cold and wash their hands. They control the temperatures, the timings and the separation that make high-risk food safe.

A short recap of Level 1

The course Food Safety Level 1 covered the basics: the four types of hazard (microbiological, physical, chemical and allergenic), the danger zone, cross-contamination, delivery and storage checks, handwashing, workwear, reporting illness, cleaning and pest awareness. This course assumes you know those basics. Where a topic returns, it is recapped in a sentence and then taken further.

Typical values, local rules

This course gives temperatures and times that many countries use. They are examples. Where your country's law or your employer's food safety plan sets a different value, follow that value. The reasons behind the values are the same everywhere, and those reasons are what this course teaches.