ICTQual Level 2 Certificate in Health and Safety in Food Service
Maintaining high standards of health and safety in food service environments is essential for protecting public health, ensuring compliance with regulations, and promoting operational efficiency. The ICTQual Level 2 Certificate in Health and Safety in Food Service is designed for learners who are looking to strengthen their understanding of food safety responsibilities, hazard control, and workplace hygiene practices.
This qualification provides a practical and structured approach to health and safety in food handling settings, enabling learners to work more confidently and responsibly across a range of roles in the food service and catering industries.
The ICTQual Level 2 Certificate builds upon foundational knowledge and introduces learners to more detailed aspects of food hygiene, risk management, and safety legislation. It prepares learners to work independently or under minimal supervision, contributing effectively to safe food service operations.
The course content aligns with current food safety regulations and workplace best practices. Learners will gain the skills needed to manage risks, follow safety procedures, and uphold hygiene standards in environments such as restaurants, food production facilities, school kitchens, care homes, and retail food outlets.
The ICTQual Level 2 Certificate in Health and Safety in Food Service offers learners a meaningful opportunity to improve their knowledge, enhance their job readiness, and contribute to safer food environments. With its focus on practical skills, legal understanding, and hygiene procedures, this qualification serves as an essential step for those looking to succeed in the fast-paced world of food service.
Level 2 Certificate in Health and Safety in Food Service
To enrol in the ICTQual Level 2 Certificate in Health and Safety in Food Service, learners must meet the following requirements:
- Minimum Age: Learners must be at least 16 years of age at the time of enrolment.
- Educational Background: There are no formal academic qualifications required. However, learners should possess basic reading and writing skills to effectively understand training materials, labels, and safety instructions.
- Experience: While no specific experience is required, it is recommended that learners have either completed a Level 1 food safety or health and safety course or have some familiarity with food service environments. This course is ideal for those already working in or preparing to work in roles involving food handling and preparation.
- English Language Competency: Learner should possess basic English reading, writing, and comprehension skills to understand training materials and participate in assessments.
This qualification, the ICTQual Level 2 Certificate in Health and Safety in Food Service, consists of 5 mandatory units.
- HACCP Implementation in Food Service
- Microbiological Hazards and Food Spoilage
- Safe Handling of Cleaning Chemicals and MSDS
- Food Allergen Control and Labelling Practices
- Pest Control and Food Waste Management
Here are the learning outcomes for each study unit:
HACCP Implementation in Food Service
- Understand the principles and purpose of HACCP in food safety management
- Identify critical control points in the food service process
- Apply HACCP procedures to prevent, eliminate, or reduce food safety hazards
- Maintain proper documentation and monitoring records
Microbiological Hazards and Food Spoilage
- Recognise common microbiological hazards in food service operations
- Understand how bacteria, viruses, and fungi contribute to food spoilage and illness
- Identify factors that influence microbial growth in food
- Apply methods to control and reduce microbiological contamination
Safe Handling of Cleaning Chemicals and MSDS
- Identify common cleaning and disinfecting agents used in food environments
- Understand the purpose and use of Material Safety Data Sheets (MSDS)
- Follow safe handling, storage, and disposal procedures for chemicals
- Reduce risks of chemical contamination and personal injury
Food Allergen Control and Labelling Practices
- Understand the importance of allergen awareness in food service
- Identify major food allergens and their potential health risks
- Follow best practices for allergen labelling and communication
- Implement controls to prevent cross-contact and ensure safe food preparation
Pest Control and Food Waste Management
- Recognise signs of common pests in food service areas
- Understand the impact of pests on food safety and public health
- Follow preventive pest control measures and reporting procedures
- Implement food waste reduction and hygienic disposal methods
The ICTQual Level 2 Certificate in Health and Safety in Food Service provides learners with the essential knowledge and practical skills needed to work safely and responsibly in food handling roles. After completing this qualification, learners can pursue a variety of progression opportunities that support career growth and further education in the food and hospitality sectors.
- Advance to the ICTQual Level 3 Award in Health and Safety in Food Service for supervisory-level training and leadership responsibilities
- Enrol in specialised courses such as HACCP Management, Food Allergen Awareness, or Workplace Risk Assessment
- Increase eligibility for team leader, kitchen supervisor, or food safety coordinator roles in food service environments
- Build a foundation for continuous professional development in catering operations, hospitality safety, and food compliance
- Strengthen qualifications for roles in schools, healthcare settings, hospitality, and retail food outlets
This qualification is a valuable step for learners aiming to progress within the food industry, improve workplace competence, and support ongoing professional development in food safety and hygiene.