Intro

Course overview

In the dynamic and fast-paced world of food handling and preparation, maintaining the highest standards of safety and hygiene is paramount. This Level 2 Food Safety course is designed to equip individuals working in the food industry with the knowledge and skills necessary to ensure the safety of food products and protect consumers.

This comprehensive course covers a wide range of essential topics across three key areas. First, participants will gain a deep understanding of food hygiene practices. From personal hygiene to cleaning and disinfection, this course emphasises the importance of preventing contamination and maintaining a clean and sanitary environment.

Second, the course focuses on hazard analysis and critical control points (HACCP). Participants will learn how to identify and assess potential hazards at every stage of the food production process. By implementing effective control measures and monitoring techniques, they can mitigate risks and ensure the safety of food products.

Lastly, the course delves into the legal and regulatory aspects of food safety. Participants will familiarize themselves with relevant legislation and standards, including food labeling requirements and allergen management.