Food Safety and Hygiene Level 2

Food Safety and Hygiene Level 2

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This Food Safety and Hygiene Level 2 course comes with easy to understand e-learning study materials.

This Food Safety and Hygiene Level 2 course is developed by industry experts. We have divided this Food Safety and Hygiene Level 2 course into ten easy-to-understand modules. Each module deals with an important topic.

Duration: 80 to 100 minutes, depending on how quickly you learn new things. If you ever want to review this Food Safety and Hygiene Level 2 course, the content is still available for Lifetime.

• Food Safety and Hygiene Level 2 1:22:00

  • 1: Food Safety and Hygiene Level 2 1:22:00

Food Safety and Hygiene Level 2

The curriculum of Food Safety and Hygiene Level 2 course:

The following modules are included with this Food Safety and Hygiene Level 2 course

Module 1: Food Poisoning and Its Causes

This module provides an introduction to food safety, focusing on the concepts of food hygiene, food poisoning, and contamination of food.

Module 2: Bacteria

By the end of this module, learners will have a thorough understanding of bacteria, spores, and how they grow, as well as the sources of food poisoning bacteria and the impact of poor food hygiene and food poisoning. They will also gain an appreciation for the benefits of maintaining high food safety standards.

Module 3: Food Preservation

This module focuses on the various methods of food preservation that can be used to extend the shelf life of food products

By the end of this module, learners will have a comprehensive understanding of the various methods of food preservation, including the use of low or high temperatures, water control, chemical preservation, fermentation, and smoking. They will also gain an appreciation for the benefits and limitations of each method and be able to make informed decisions regarding which methods to use based on the food product and its

Module 4: Hygiene Control in Factories

This module focuses on the topic of hygiene control in food factories.

At the completion of this module, learners will acquire a comprehensive understanding of the essential aspects necessary for maintaining proper hygiene control in food factories. They will gain an appreciation for the significance of sustaining a clean and sanitary factory environment, maintaining the cleanliness of plant and equipment, and ensuring the people involved follow hygienic practices. Additionally, learners will comprehend the significance of handling and storing food products safely, managing waste, and making changes to the food production process and packaging while considering food safety and quality.

Module 5: Personal Hygiene

Module 5 focuses on the importance of maintaining good personal hygiene in a food production setting. It covers several key topics, including personal responsibilities, proper handwashing techniques, maintaining clean face and head hygiene, guidelines for wearing jewellery, treating wounds, necessary first aid knowledge, protective clothing, policies for tobacco use, reporting illness, excluding food handlers, and managing visitors. The module concludes by highlighting the importance of the supervisor's role in maintaining personal hygiene in the workplace. By the end of this module, learners will have a comprehensive understanding of the essential aspects of maintaining good personal hygiene and how to implement hygiene practices to ensure food safety.

Module 6: Pest Control

Module 6 covers the essential aspects of pest control in a food production environment. The module discusses the potential risks of pests in food safety, the various types of pests commonly found in such settings, and methods to prevent and eliminate pest infestations. The module emphasizes the critical role of the supervisor in pest control and highlights the importance of identifying and addressing pest problems to ensure food safety. By the end of this module, learners will have a solid understanding of the essential measures required to control pests in a food production setting and the supervisor's role in maintaining a safe and hygienic environment.

Module 7: Factory Design and Layout

Module 7 discusses the importance of factory design and layout in ensuring food safety. The module covers topics such as the selection of an appropriate location for a food production facility, the design of the materials and product flow within the factory, and the installation of effective drainage systems, including for rainwater, effluent, foul water, and rivers and streams. The module also includes a discussion of effluent treatment, an essential component of maintaining a hygienic and safe food production environment. By the end of this module, learners will have a comprehensive understanding of the key factors that contribute to an effective factory design and layout that promotes food safety and the proper treatment of effluent for environmental and public health.

Module 8: Cleaning and Disinfection

Module 8 focuses on the critical topic of cleaning and disinfection in a food production environment. The module covers essential aspects of maintaining a clean and sanitary workplace, including cleaning techniques such as Cleaning-Out-of-Place (COP) and Cleaning-in-Place (CIP), the selection and use of appropriate cleaning and disinfection chemicals, and the proper cleaning of implements and portable equipment. The module also emphasizes the critical role of the supervisor in ensuring that cleaning and disinfection procedures are implemented effectively and consistently. By the end of this module, learners will have a comprehensive understanding of the essential elements required to maintain a clean and hygienic food production environment and the supervisor's role in overseeing these processes to ensure food safety.

Module 9: Packaging, Transportation and Labelling

Module 9 explores the critical aspects of food packaging, transportation, and labeling in ensuring food safety. The module covers topics such as the functions of food packaging, the classification of packaging materials, and the proper wrapping and packaging of food. It also covers the labeling requirements and the importance of accurate and transparent labeling for the safe and legal distribution of food products. The module includes discussions on food dispatch and distribution, transportation, and traceability, which are essential aspects of maintaining a safe and hygienic food production environment. By the end of this module, learners will have a comprehensive understanding of the critical role of packaging, transportation, and labeling in ensuring food safety and the importance of maintaining accurate and transparent records of food products for traceability purposes.

Module 10: Food Safety Management Process

Module 10 focuses on the food safety management process, covering two critical topics: Good Manufacturing Practices/ Good Hygiene Practices and the Hazard Analysis Critical Control Point (HACCP) system. The module discusses the importance of Good Manufacturing Practices/ Good Hygiene Practices in maintaining a safe and hygienic food production environment and the key elements of a successful HACCP program. It also covers the benefits of HACCP, such as reducing the risk of foodborne illnesses and improving the efficiency of the food production process. By the end of this module, learners will have a comprehensive understanding of the essential elements required to implement effective food safety management processes and the benefits of a HACCP program in ensuring the safety and quality of food products.

Food Safety and Hygiene Level 2

This course is for anyone interested in Food Safety and Hygiene Level 2

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Food Safety and Hygiene Level 2

This course is for anyone interested in Food Safety and Hygiene Level 2

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