Level 2 Food Safety – Catering

Course Overview

The Level 2 Food Safety – Catering course provides essential food hygiene training for anyone working in a catering environment. Whether you work in a restaurant, hotel, canteen, or any food service establishment, this CPD-accredited course will equip you with the knowledge required to handle, prepare, and serve food safely and in compliance with current food safety legislation.

Food safety is a legal requirement under the European Communities (Hygiene of Foodstuffs) Regulations and the Food Safety Authority of Ireland (FSAI) guidelines. This course covers the core principles of food hygiene, including contamination prevention, temperature control, personal hygiene, and cleaning procedures. Upon successful completion, learners will receive a CPD-accredited certificate valid for three years.

This course is fully online, allowing learners to study at their own pace from any device with an internet connection. It is designed to meet the training standards expected by environmental health officers and food safety auditors across Ireland.

About This Course

The Level 2 Food Safety – Catering course has been developed to provide catering staff with a thorough understanding of food safety hazards and the controls needed to prevent foodborne illness. The course covers the key principles set out in the FSAI’s Guide to Food Safety Training and aligns with the requirements of Regulation (EC) No 852/2004 on the hygiene of foodstuffs.

Learners will explore the four main types of food contamination — biological, chemical, physical, and allergenic — and how to prevent cross-contamination in a busy catering kitchen. The course also addresses proper food storage, stock rotation, temperature monitoring, and the principles of HACCP (Hazard Analysis and Critical Control Points).

Personal hygiene standards, effective cleaning and disinfection routines, and pest control awareness are also covered in detail. The course ensures that all food handlers understand their legal responsibilities and the importance of maintaining high standards of food safety at every stage of the catering process.

Upon completion of the course, learners will be assessed via a multiple-choice examination. A minimum score of 70% is required to pass, after which a CPD-accredited certificate is issued immediately.

Who Is This Course For?

This course is ideal for chefs, kitchen assistants, waiting staff, bar staff, catering managers, and anyone involved in the preparation, cooking, or serving of food in a catering setting. It is also suitable for new employees requiring induction-level food safety training and for businesses seeking to demonstrate compliance with food hygiene regulations.