Food Safety Award Level 2
Certification Preparation Tyrogen 0.9
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- English
- English
There are no formal prerequisites.
- Explain why food safety matters and the consequences of unsafe food.
- Understand the legal and workplace responsibilities that support food safety.
- Identify common food safety hazards (including allergen risks).
- Apply practical controls to prevent contamination and food-borne illness.
- Apply time/temperature controls across receipt, storage, preparation, cooking, chilling, reheating, holding, service and transport (where relevant).
- Report hazards, spoilage, pests, and failures in controls.
- Understand (at awareness level) why food safety management procedures, checks and records are used.
A device with internet access to complete online learning and assessment. Tyrogen recommends learners are 14 years of age or above and have literacy skills suitable for completing an online multiple-choice examination.
Modules
This module explains why food safety matters and what responsibilities support safe food. Learners review consequences of unsafe food, explore legal and workplace responsibilities including the idea of due diligence, and develop awareness of HACCP-based food safety management procedures. Learners also learn what must be reported, how to report hazards, and why timely reporting prevents incidents.
This module focuses on keeping food handlers and work areas hygienic. Learners apply personal hygiene controls, including effective hand hygiene and fitness-to-work expectations. Learners also explore cleaning and disinfection principles (detergents, sanitisers, disinfectants, two-stage cleaning, contact time), safe chemical use, and how cleaning schedules support consistent standards. The module concludes with safe waste disposal practices and basic pest prevention and reporting.
This module focuses on the hazards and controls that keep food safe throughout the food journey. Learners identify contamination hazards and understand basic factors affecting microorganism survival and growth. Learners apply allergen awareness and controls, carry out safe delivery and storage practices including date marking and stock rotation, and apply time/temperature controls for preparation, cooking, chilling, reheating, holding, service and transport. The module concludes with recognising spoilage and responding correctly.