📄 Digital book in PDF · read it on your phone or print it
A study book to go with your Level 2 course: the danger zone, cooking and hot-holding temperatures, fridge order, the 14 allergens, two-stage cleaning and HACCP. One drawn page per topic, checked against UK guidance from the FSA and Food Standards Scotland. 66 illustrated pages.
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Every page has one big drawing and a box with the temperatures, rules and steps you need to know:
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These are real pages from the book. The table of contents is the full one: 9 parts and 62 topics.
You're reheating soup for service, the probe reads 72 °C and the pass is waiting. Back on the heat, or good to go?
The course gave you cooking, hot holding and reheating as a list of numbers. Read as one block, 63, 75 and 82 °C start to swap places.
In the book, reheating has its own drawing: the probe in the thickest part, 75 °C, and Scotland's 82 °C marked beside it. One look and the soup goes back on the heat.
Handwashing in 8 steps, the danger zone, the fridge shelf by shelf, the probe thermometer, two-stage cleaning and the 14 allergens each have their own page, laid out the same way.
So the numbers stay where they belong, and you answer the question without going back to the course notes.
The basics, bacteria and contamination, personal hygiene, temperature control, storage, allergens, cleaning and premises, HACCP and inspections, and revision: 66 pages, all illustrated
Think of it this way:
The EHO is standing in your kitchen, opens the fridge and asks why the raw chicken is on the bottom shelf. You need the answer now, not after a search through the course notes.
In the book you open the fridge page and see it drawn shelf by shelf: ready-to-eat on top, dairy in the middle, raw meat covered at the bottom, and the fridge set to 5 °C.
The same goes for the danger zone, cooking to 75 °C, hot holding at 63 °C, the 14 allergens and two-stage cleaning: each one on its own page.
Food Hygiene Illustrated is 62 topics on 66 drawn pages, in 9 parts, and it ends with all the numbers on one page, the most frequent kitchen mistakes and a checklist for before your Level 2 test.
What you see drawn, you don't have to memorize.
What food hygiene is for, the law on one page, the 4 Cs, the four types of hazard, who is most at risk and what your Level 2 certificate proves.
What bacteria need to grow, how fast they multiply, the danger zone, high-risk foods, the bacteria to know, spores and rice, norovirus and cross-contamination.
Handwashing in 8 steps, when to wash, why gloves aren't a shortcut, clothing and jewellery, blue plasters, the 48-hour rule and telling your manager.
Probe thermometers and how to check them, fridges and freezers, deliveries, defrosting, cooking, hot holding, cooling and reheating, including Scotland's 82 °C.
The fridge shelf by shelf, dry stores, FIFO, use-by vs best-before, labelling what you make, and leftovers, open tins and cooked rice.
Allergy vs intolerance vs coeliac disease, the 14 allergens, the tricky ones, loose food, PPDS labels, cross-contact, taking an allergy order and anaphylaxis.
Two-stage cleaning, detergent vs disinfectant vs sanitiser, contact time and dilution, clean as you go, colour coding, pests, waste and the premises.
The 7 HACCP principles, critical control points in a real kitchen, SFBB and CookSafe, records and due diligence, hygiene ratings and the EHO visit.
All the numbers on one page, the most frequent kitchen mistakes, a checklist for before your test, and opening and closing checks.
At the end of the book: All the numbers on one page, the most frequent kitchen mistakes and a pre-test checklist.
Exam-style questions on every topic, each answer explained with the page it comes from, so you can test yourself before the course quiz.
The most frequent kitchen mistakes drawn side by side with the right way, so you spot them in your own kitchen before anyone else does.
📄 This is a digital PDF book sent to your email: nothing is printed or shipped.
PDF by email: We email you Food Hygiene Illustrated as a PDF, together with the two free books. It's a single payment: no installments, no extra charges.
Each topic from the course on its own drawn page, so what you read online finally has a picture to hold on to.
Revise by looking: all the temperatures on one page, plus practice questions that point you to the page each answer comes from.
Print the pages you need and pin them up: fridge order, hot holding, allergens. Your team checks at a glance, before the EHO does.
📄 This is a digital PDF book sent to your email: nothing is printed or shipped.
Try Food Hygiene Illustrated for 30 days, bonus books included.
We refund everything if the file won't open, if the book isn't what you see here, if you were charged twice or if the email doesn't arrive. Just email us.
You pay once. No subscriptions.
Yes. It isn't a beginner's course: it's the Level 2 content laid out one page per topic, so you can check a number or a rule at a glance and see why it's done that way. It's written around kitchens and catering, and the core (temperatures, allergens, storage, cleaning, HACCP) is the same in retail and manufacturing Level 2. If you're doing Level 3, it's a clear refresher of the Level 2 base, not the full Level 3 syllabus.
It's checked against current Food Standards Agency guidance (including Safer Food, Better Business), Food Standards Scotland's CookSafe, the Food Safety Act 1990 and the Food Information Regulations 2014. Where Scotland does things differently, the page says so.
No. It's an independent study book. It isn't produced or endorsed by the FSA, Food Standards Scotland, any local authority or any awarding body.
No. Your certificate comes from your course and its provider. The book helps you understand and revise what the course covers, and keep it to hand at work.
No. They're written for this book, in the style of a Level 2 quiz, and each answer tells you which page it comes from.
The book and the 2 bonus books arrive as PDFs by email, at the address you enter at checkout.
No. It's a one-off payment, with no subscription.
Yes, you can print it. The pages are designed to print clearly at home or at a print shop, so you can keep them in the kitchen.
You have 30 days. We refund everything if the file won't open, if the book isn't what you see on this page, if you were charged twice or if the email doesn't arrive: just email us.
No more rereading the course and losing it by morning.
Fridge order, temperatures and allergens: you see them drawn, and that's it.
You walk into the test, or meet the inspector, knowing where everything is.
Drawings make studying faster.
The book is right below.
One-time payment: US$ 27 · Guarantee: 30 days · PDF by email
YES, I WANT FOOD HYGIENE ILLUSTRATED FOR US$ 27📄 This is a digital PDF book sent to your email: nothing is printed or shipped.
