LICQual Level 2 Award in Food Safety

The LICQual Level 2 Award in Food Safety is a globally relevant qualification designed to provide learners with essential knowledge of safe food handling practices, hygiene principles, and food safety responsibilities. This course supports individuals working in food-related environments by developing an understanding of contamination risks, effective hygiene controls, and the importance of maintaining high standards throughout food preparation, storage, and service operations.

Through this qualification, participants explore key areas such as food safety hazards, personal hygiene, cleaning procedures, temperature control, and legal responsibilities within the food industry. The programme enables learners to identify potential risks, apply preventive measures, and follow recognized food safety practices that help protect consumers and improve workplace standards. It provides practical awareness required for maintaining safe and compliant food operations.

The LICQual Level 2 Award in Food Safety is suitable for food handlers, hospitality staff, catering employees, retail workers, and individuals beginning their career in the food sector. By completing this qualification, learners enhance their professional credibility, improve workplace confidence, and develop skills valued by employers across the global food industry. This course serves as a strong foundation for career development in food safety, catering, hospitality, and quality management roles.

Overview

Certifying Body

LICQual 

Course credits

6 credits

Evaluation

Assessment Based

Study Units

6

Learning Mode

Online

Qualification Structure

To achieve the LICQual Level 2 Award in Food Safety; Candidates must complete the 6 Mandatory units,

Mandatory Units

  1. Introduction to Food Safety and Hygiene
  2. Types of Foodborne Hazards and Contamination Prevention
  3. Safe Food Handling and Storage Practices
  4. Personal Hygiene and Its Role in Food Safety
  5. Cleaning and Sanitation in Food Environment
  6. Food Safety Legislation and Workplace Responsibilities

Upon the successfully Completion LICQual Level 2 Award in Food Safety; learners will be able to

1. Introduction to Food Safety and Hygiene

  • Understand the key principles of food safety and hygiene.
  • Recognize the importance of maintaining food safety to prevent foodborne illnesses.
  • Explain the potential consequences of poor food safety practices in food environments.
  • Identify the role of food handlers in maintaining hygiene standards and ensuring consumer safety.

2. Types of Foodborne Hazards and Contamination Prevention

  • Identify and describe the different types of foodborne hazards: biological, chemical, and physical.
  • Understand the sources and risks of contamination in food handling and preparation.
  • Implement effective methods to prevent contamination and minimize foodborne illnesses.
  • Recognize how contamination can occur and take steps to control it within food environments.

3. Safe Food Handling and Storage Practices

  • Demonstrate safe food handling techniques throughout the preparation, cooking, and serving process.
  • Understand the importance of temperature control in food safety and apply correct food storage methods.
  • Prevent cross-contamination by following safe food segregation and handling practices.
  • Apply appropriate food labeling and stock rotation practices to ensure food safety and minimize waste.

4. Personal Hygiene and Its Role in Food Safety

  • Recognize the critical importance of personal hygiene in preventing foodborne contamination.
  • Demonstrate proper handwashing techniques and the use of appropriate personal protective equipment (PPE).
  • Follow hygiene protocols and maintain cleanliness while working with food, utensils, and equipment.
  • Promote good personal hygiene practices to colleagues to reduce food safety risks in the workplace.

5. Cleaning and Sanitation in Food Environments

  • Understand the importance of maintaining cleanliness and sanitation in food preparation areas.
  • Apply correct cleaning procedures for surfaces, utensils, and food preparation equipment to ensure safety.
  • Use cleaning agents and sanitizers safely and effectively to minimize contamination risks.
  • Understand the importance of waste management in maintaining a hygienic food handling environment.

6. Food Safety Legislation and Workplace Responsibilities

  • Understand the key food safety regulations, standards, and laws governing food handling practices.
  • Identify the legal responsibilities of food handlers and employers in ensuring food safety compliance.
  • Recognize the importance of food safety documentation, reporting, and record-keeping in the workplace.
  • Apply relevant food safety legislation to ensure compliance and maintain a safe working environment.
Entry Requirements

Entry Requirements

  • Applicants must be at least 18 years old at the time of enrolment
  • No formal academic qualification is required; a basic level of education is recommended.
  • Previous experience in the food industry is not required.
  • Since the programme is delivered in English, applicants must demonstrate sufficient proficiency in the language.

What You Need to Know

It improves food safety knowledge, workplace confidence, and career opportunities in food-related sectors.

Yes, it provides a foundation for progression into food safety, catering, and hospitality roles.

Yes, it helps learners understand hygiene requirements, legal responsibilities, and industry food safety practices.

Yes, it helps restaurant staff apply effective food hygiene and safety procedures in daily operations.

Learners develop skills in food handling, temperature control, hygiene monitoring, and contamination prevention.

Yes, certified food safety knowledge is valued by employers across global food and hospitality industries.

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