Food Hygiene Level 2 Awareness Online Training

ECHO3 EDUCATION LIMITED

Certificate of completion

Digital certificate - Included

WHY TAKE THE FOOD HYGIENE LEVEL 2 COURSE?

It is the legal and moral responsibility of all food businesses to ensure the food they sell is safe. A vital part of food safety management is ensuring that staff have received appropriate training for the tasks they undertake.

A Food Hygiene Level 2 course is required by Environmental Health Officers (FBOs) who may visit your business, to evidence appropriate training has taken place.

So this training is mandatory for all your food handling staff. The certificate emailed at the end of the course evidences successful completion. This training is required regardless of whether they work within catering, retail or manufacturing.

The specific benefit of our online course is that it enables free navigation through the content. So your staff do not need to sit through learning content they already know. This speeds up the learning process and in many cases make online training much less frustrating and more relevant.

The final assessment is multiple choice and requires that the key messages within the course are understood.

Food Hygiene Level 2 COURSE CONTENT

Food Hygiene Level 2 UNIT 1 | Legislation

Firstly we highlight legislation around food safety and subsequent responsibilities of employers and food handling staff. We also highlight to role of the Food Standards Agency and potential consequences of non-compliance.

Food Hygiene Level 2 UNIT 2 | HACCP

Next, all food business must have a HACCP-based food management system. In this section we provide an overview of what HACCP is and what it means for food handlers.

Food Hygiene Level 2 UNIT 3 | HAZARDS

Thirdly, we cover the risks of poor food safety standards. Food safety must be the foremost responsibility of all food handers. In this unit we cover all the risks that your customers are exposed to from poor food safety standards. Specifically, food poisoning, allergens and other biological, physical and chemical hazards

Food Hygiene Level 2 UNIT 4 | Behaviours to Follow

Now learners understand the risks and their responsibilities we go on to outline best practice to follow. Specifically, colour coding, monitoring, FIFO, temperatures, cleaning, maintenance, personal hygiene, first aid, uniforms, pest control, premises, waste and zoning.

Food Hygiene Level 2 UNIT 5 | Safe Hygiene Behaviours

The learner must achieve 80% or more in the final 15 question multiple choice quiz. The assessment can be retaken as often as required to pass at no extra cost. On completion you will be emailed your certificate.

Benefits of Food Hygiene Course

• Great Value
• Quick to complete
• Self-paced
• CPD accredited
• Engaging content
• Certificate included and emailed on completion
• Required by and complies with UK regulations

This course provides a fast learning option.

Certification:

To successfully complete the course candidates are required to achieve 80% in the short final assessment. The assessment may be retaken as often as required.

On successful completion candidates will be automatically emailed their completion certificate.

The completion certificate contains the candidate name, course title, date and a validation code which can be authenticated via echo3education.

Understanding Food Safety

Understanding the principles of food hygiene is not enough to prevent food poisoning and foodborne disease.

Good levels of food hygiene will only be achieved when knowledge and skills are incorporated into working practices.

Why Food Safety is Important

If you work in a food business you have legal, commercial and moral obligations to provide safe food.

The Food Standards Agency (FSA) found in a scientific review that around 2.4 million cases of foodborne illness occur every year in the UK. This is an increase from the 2009 estimate of approximately one million cases. Some instances will be serious and may result in death.

Harm, injury and illness can be caused by consuming food that is contaminated by bacteria or contains objects (such as glass and wood), toxic chemicals, and traces of allergens.

The costs resulting from food poisoning and poor hygiene can be very high.

• Remember! Bad hygiene can put the business at risk of losing profits and even closing indefinitely. Food employees may suffer by losing their jobs because of closure, loss of business or because they become long-term carriers of food poisoning organisms, especially salmonella.

Other costs also include:

• The closure of food premises, or prohibition of processes by local authority action
• Brand damage, from a loss of business and reputation, either from bad publicity or from public reaction to poor standards, food poisoning outbreaks and even deaths
• Food losses due to premature spoilage or damage, because of poor stock rotation, incorrect storage temperature or pest infestations
• Fines and costs of legal action taken because of contraventions of hygiene legislation
• Food complaints and costs of internal investigation and decontamination
• loss of production.

The Food Hygiene Level 2 Certificate course is design for anyone who works in a food preparation area or handles food.

For example a restaurant, bar, coffee shop, cafe, pub, caterer etc.

There are no requirements before taking this Food Hygiene Level 2

Anyone who handles or prepares food must take a Food Hygiene Level 2 course and keep the certificate as evidence.