This Level 2 Health and Safety in Catering course provides chefs, catering assistants and hospitality staff with the essential knowledge needed to work safely and comply with UK workplace safety law. It explains legal responsibilities, risk assessment principles, accident prevention and safe-working practices tailored to fast-paced kitchens and customer-facing environments.
Learners explore health and safety duties, common catering hazards, COSHH procedures, fire safety, manual handling and the safe use of equipment. The course has been designed specifically for catering and hospitality teams, helping staff understand how to keep themselves, colleagues and customers safe.
Course Level: 2 / Intermediate Reference: AHSCH2SFG25 Accreditations: Qualifi, CPD Certificate: Instant PDF download
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What you'll learn
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Key health and safety legislation for catering and hospitality
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Legal duties of employers and employees
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How to identify hazards and assess risks in kitchens
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Accident reporting, first aid and RIDDOR requirements
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Safe lifting, PPE use and equipment safety
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COSHH: managing chemicals safely in catering environments
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Fire safety, emergency procedures and safe evacuation
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How wellbeing, communication and safe behaviour support a positive safety culture
Who should take this course?
This Level 2 Health and Safety in Catering course is suitable for:
- Chefs and kitchen assistants
- Catering supervisors and hospitality staff
- Hotel and restaurant teams
- Event, venue and contract catering staff
- Anyone working in a food environment who needs a catering health and safety certificate
It is designed for catering and hospitality areas that require a practical understanding of workplace safety, risk reduction and legal responsibilities.
Course overview
This Level 2 training follows the national health and safety syllabus and adapts it to the needs of restaurants, kitchens, bars and hospitality venues. Learners explore workplace hazards, accident prevention, emergency procedures and safe working practices, with examples relevant to busy food environments.
This chapter introduces key legislation, including the Health and Safety at Work etc. Act 1974, and explains employer and employee responsibilities in catering environments. Learners explore how the law applies to kitchens, service areas and hospitality operations.
Learners discover how to identify workplace hazards, assess risks and implement control measures. The chapter focuses on catering-specific risks such as hot surfaces, sharp equipment, slips, trips and manual handling.
This chapter explains accident reporting requirements under RIDDOR, how to respond to minor injuries and burns, and how to maintain accurate accident records for due diligence.
Learners explore correct lifting techniques, the use of PPE, and how to operate common catering equipment safely, including slicers, mixers, fryers and dishwashers.
This chapter introduces COSHH regulations and explains the safe storage, use and disposal of cleaning chemicals. Learners study chemical data sheets, labelling and safe handling practices.
Learners study the fire triangle, common ignition sources in kitchens, fire-fighting equipment and how to respond safely during emergency evacuations.
This chapter covers safe use of electrical equipment, PAT testing and environmental safety practices including ventilation, waste management and safe disposal of materials.
This final chapter explores mental and physical wellbeing, communication, teamwork and professional conduct. Learners understand how individual behaviour contributes to a safe workplace culture.
Do I have to do any other courses first?
No, there are no entry requirements for this Level 2 course. It’s suitable for beginners and experienced staff working in catering or hospitality.
Course features
Try our sample chapter - Health & safety Law
Frequently asked questions
Individual learners have 30 days from registration to complete the course and exam. Business buyers have 12 months to allocate course codes, with each learner receiving 30 days of access from activation. Extensions can usually be arranged on request.
Most learners complete this Level 2 Health and Safety in Catering course in two to four hours, depending on experience. A minimum study period applies to unlock the final exam. Learners with existing knowledge may use the FastTrack option, which allows immediate access to the final assessment if the pre-exam check is passed.
You‘ll receive unlimited free exam retakes. The exam includes 20 multiple-choice questions with a pass mark of 16/20. If unsuccessful, you’ll receive guidance on topics to review before resitting.
Our courses are designed for different learning styles, with clear written guidance, video explanations and supportive visuals. Learners can study at their own pace on any device, helping them understand and apply health and safety knowledge in real catering environments.
Our awarding bodies
Quality assurance is an important part of Safer Food Group training. We use external experts to review and accredit our courses for academic rigour, fit for purpose, accuracy and currency. This means that you can trust The Safer Food Group to deliver high quality, effective training.
SFG courses are endorsed by Qualifi, an Ofqual registered academic awarding body. Qualifi's focus is qualifications that meet the demands of employers and learners both vocationally and academically.
All SFG courses carry CPD credits. This means that CPD UK has verified SFG training is of suitable quality and content to count towards Continued Professional Development.
