Food Hygiene Level 2: Time, Temperature and Records
Included with TrainMeUK — no separate course purchase required.
Food hygiene duties and honest records, the four food hazards, and cooking, cooling, storage, allergens and cleaning to legal limits.
- Assign to
- People who prepare, cook and serve open food
- Duration
- 72 minutes
- Evidence
- 20-question quiz
- Your version
- Editable
What they will be able to do
- Explain the food hygiene duties of food handlers and food businesses, and why honest records matter.
- Identify the four types of food hazard and the bacteria and viruses most likely to cause food poisoning.
- Cook, hot hold, cool, chill, store and reheat food within the legal and FSA limits, and act when a check fails.
- Prevent cross-contamination, allergen mistakes and pest problems, and clean and disinfect correctly.
- Apply personal hygiene and fitness-to-work rules, and record checks honestly.
The course
- 01The law and your part
- 02Hazards and bacteria
- 03Cooking and hot holding
- 04Cooling and chilling
- 05Storage, cross-contamination and allergens
- 06Cleaning, waste and pests
- 07Your hygiene, health and records
The decision they practise
In the main activity, “Fix Thursday’s kitchen checks”, learners fix a realistic form and see the effect of each choice. In “It’s only been out since lunch”, a face-to-face conversation, learners practise what to say and do when the other person pushes back. The wrong options are things a well-meaning person might genuinely say, and the feedback explains why each one is tempting. Short animations show “From fridge to pass”, “The buffet clock” and “Two ways to cool 120 portions of rice”.
How you know they finished
The 20-question quiz mixes multiple choice, matching and sequencing questions and returns to the opening story.
Roll it out with
Relevant legislation and guidance
The course draws on these. Which ones apply depends on the organisation and the role. Finishing the course is a training record.
- Food Safety Act 1990
- Food Safety and Hygiene (England) Regulations 2013
- Retained Regulation (EC) No 852/2004 on the hygiene of foodstuffs
How this course is built
Interactive activity
Learners practise the decision in the course, including what to say when someone pushes back.
Edit it in the builder
On Growth and above, adapt the scenarios and wording to your own workplace, policies and reporting procedures.
A record they finished
The 20-question quiz closes the course, so you can show who completed it.
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