Students will receive a tour of St Helens College’s award-winning kitchen to understand how food safety is implemented in the workplace in order to avoid food poisoning incidents. During the course, the following areas will be covered: How successful work flow, use of work surfaces and equipment can reduce contamination risks and aid cleaning Risks to food safety caused by cross contamination and contamination of microbial, chemical, physical and allergenic hazards How to deal with recognition, reporting and disposal of food The correct practices and procedures for storing, preparing, cooking, chilling, reheating, holding serving and transporting food How to monitor temperatures when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food The importance of effective personal hygiene practices in food safety and the reduction of cross contamination Cleaning, disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal

Adults

Catering and Hospitality

Level 2 Award in Food Hygiene

This comprehensive one day course will provide participants with a strong basic knowledge of food hygiene.

It is suitable for those who already work within the catering industry as food handlers or those enter catering premises as part of their job role i.e. maintenance engineers, business owners and managers.

More information

Start Date and Duration

This course has various start dates throughout the year. You will attend college for two days, from 9.00am – 12.00pm.

The course starts on the following dates:

Thursday 3rd December 2026
Thursday 28th January 2027
Thursday 11th March 2027

The course takes place at St Helens College, Town Centre Campus, St Helens, WA10 1PP.

Course Content

Students will receive a tour of St Helens College’s award-winning kitchen to understand how food safety is implemented in the workplace in order to avoid food poisoning incidents.

During the course, the following areas will be covered:

How successful work flow, use of work surfaces and equipment can reduce contamination risks and aid cleaning
Risks to food safety caused by cross contamination and contamination of microbial, chemical, physical and allergenic hazards
How to deal with recognition, reporting and disposal of food
The correct practices and procedures for storing, preparing, cooking, chilling, reheating, holding serving and transporting food
How to monitor temperatures when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
The importance of effective personal hygiene practices in food safety and the reduction of cross contamination
Cleaning, disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal

Assessment Methods

Participants will take part in a multiple choice examination at the end of the course.

Entry Requirements

There are no formal entry requirements.

Course Cost

The total cost of this course is £140. This is a full cost course meaning that there are no fee discounts available.

Future Progression Opportunities

Students can progress on to one of our Colours Cookery School courses, to further develop their culinary techniques or broaden their range of cooking styles.

Degree Overview

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Modules

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Learning Environment and Assessment

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Tuition Fees

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Financial Support

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Careers and Progression

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Connecting Classroom to Career

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