The aim of this qualification is to provide individuals with knowledge of the basic food safety practices, the hazards and risks to food safety presented by food operations and personnel, together with cost-effective, practical control measures. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food.

Its topics are regarded by the Food Standards Agency as being important to maintaining good practice in the production of safe food. This approved qualification has been developed specifically for the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards, as well as being recognised by environmental health practitioners, auditors and other enforcement officers. It is accredited and recognised internationally.

The Food Safety Level 2 is very important. Food poisoning is not a short temporary illness. It can kill or leave people with permanent disabilities. You may have heard of the E.coli (Escherichia coli) 0157 outbreaks; this bacterium produces a very dangerous toxin, a poison that causes severe damage to the kidneys and ulceration of the large intestine. Elderly people, young children, those in hospital and pregnant women are all more susceptible to food poisoning, because their immune systems (their defence mechanism against bacteria) are not working very well.