Maintaining Food Safety when Storing, Preparing and Cooking Food Level 2


Price is per online user of this course. Applicable EU VAT is added.

When working with food it is important to know how to work in a way which prevents any potential contamination.  This could be in a number of ways which we will explore throughout the topic.

Food safety involves a number of processes including the correct and safe storage of food, and what is important that we do personally to prevent any further hazards.

This Legislation, Level 2 course, from the Hospitality and Catering (Food Production and Cooking) Level 2 and 3 suite of online courses, is mapped to UK National Occupational Standards D/601/6980.

See below for further information.

Sold By: Global Vocational Skills


The course is completed via a five-stage learning process:

Five stage learning process


i-Practice is a unique tool that simulates real world vocational activities in a virtual environment, bridging the gap between traditional textbook and workshop learning, enabling the development of practical skills.  It consists of two elements:

i-Practice (Training):  This guides you through a virtual activity with full instruction allowing you to acquire the necessary skills though the repetition of tasks.

i-Practice (Assessment):  This allows you to test your comprehension of the content.  You undertake the same activity as before but without instruction.  This enables you to apply what you have learnt, test your ability and set a benchmark to improve upon – ultimately working towards being job ready.


i-Ask provides core knowledge delivered through visuals, text and audio


iCheck reinforces your comprehension with informal testing and clear results – helping you identify strong and weak areas of understanding

i-Test This is formal testing which summarises your results

Course Objectives

On completion of this topic you will be able to:

  • Understand why it is important to keep work areas clean and hygienic
  • Know how to store food safely
  • Understand the principles of HACCP
  • Identify the principles of temperature control
  • Know how to hold and serve food safely
  • Understand the importance of personal hygiene

Course Content

Personal Hygiene and Food Safety:

i-Ask: Main Hazards Affecting Food
i-Ask: Control Measures
i-Ask: Managing Food Safety Hazards
i-Check: Managing Food Safety Hazards
i-Check: Food Hazards and HACCP Requirements
i-Check: Food Safety Control Measures
i-Test: Food Safety

Maintain Personal Hygiene:

i-Ask: Hand Hygiene
i-Ask: Protective Clothing
i-Ask: Illness and Infection
i-Check: Illness and Infection
i-Test: Personal Hygiene
i-Test: Protective Clothing
i-Test: Personal Hygiene and Food Safety

Storing Food:

i-Practice: Storing Food
i-Practice: Storing Food (Assessment)

Maintaining Personal Hygiene:

i-Practice: Personal Hygiene
i-Practice: Personal Hygiene (Assessment)
i-Practice: Handwashing
i-Practice: Handwashing (Assessment)

Organisational Licensing

The suite of Food Production and Cooking courses is available as an organisational licence – please enquire for details by emailing or phoning 0844 854 9218.


For multiple purchase discounts or to find out if discounts are available on mixed course purchases please phone a customer advisor on 0844 854 9218.

Payment Options

The most straight forward method of payment is to select the number of users you require and add the product to your shopping cart by selecting Add to Cart. You will then be able to make payment using most credit and debit cards or a Paypal account. If you would like to pay by BACs transfer or by invoice please contact a customer advisor on 0844 854 9218 or email

Additional information






Available for immediate enrolment



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