This bundle gives you three great courses; Food Safety Level 2, Food Allergens Level 2 and HACCP Level 2.
Food Safety Level 2
The Food Safety / Food Hygiene Level 2 course will give food handlers the legally required certification to work in the catering and hospitality sector.
There are certain regulations from the EU that food businesses in the UK must comply with. Most notably, 852/2004 which relates to hygiene for foodstuffs states that businesses in the food services sector must ensure that staff who handle or prepare food are sufficiently instructed, trained and supervised to carry out their work. Our Food Safety/Food Hygiene Level 2 course has been developed with this in mind and is aimed at anyone within the hospitality or catering sectors, whether they are self employed or employed. The material that you will study is suitable for employees working in schools, colleges or hospitals as well as fast food outlets, restaurants, hotels, kitchens, bars, cafes or takeaways.
Our training will enable all kinds of businesses in the hospitality sector to provide high quality learning and development opportunities for their employees. From small hotels to large, chain restaurants, your employees will see the benefits from training with us. What’s more, student’s who study our courses can access the training material from anywhere at any time resulting in cost and time savings in comparison with classroom based courses.
Our Food Safety training covers the essential aspects of food hygiene and safety during all stages of food handling, so that you can minimise food safety hazards and ensure that the food you work with remains safe for customers to eat. You will also learn about the legal responsibilities of working with food and how to comply with the law.
Food Allergens Level 2
All food handlers have a legal responsibility to ensure that the food they manufacture, sell and/or serve is safe for the consumer to eat. This is particularly true when providing food products to people with a food allergy or intolerance.
The aim of this Food Allergen course is to increase awareness and expand your knowledge of allergies and intolerances. Consumers must be well informed about their choices and if asked you must provide customers with detailed information about the ingredients contained in any food item or beverage that you prepare and/or serve. There is no known cure for allergies. The only way that a consumer can prevent a reaction is to avoid the allergen completely. Allergies can also vary in severity and for some consumers, even a trace amount of an allergen could result in a severe and potentially life threatening reaction. As you progress through the Food Allergens course you will learn about the 14 allergens in detail, the symptoms, how to label food products, the importance of avoiding cross contamination and practical steps you can take to reduce the risk when preparing or serving food and drink.
HACCP Level 2
The Hazard Analysis and Critical Control Point (HACCP) course is an essential requirement of many roles in the food services sector. In this industry there are a number of risks and as a professional it is your responsibility to understand these risks and how to control or reduce them. This course will teach you everything you need to know about HACCP procedures including developing working practices, reducing risk and handling food safely.
During this course you will learn about each stage of the HACCP food safety system and identify common food safety hazards and the skills that help you prevent food contamination. The material will also cover relevant legislation including requirements relating to workplaces in England, Wales and Scotland.
Food Safety Level 2 Overview
Our Food Safety/Food Hygiene Level 2 Course has been structured into seven easy to follow modules covering all aspects of food safety and hygiene.
Introduction to Food Safety – This introductory module will explore why food safety is so important and what risks are associated with poor food safety and hygiene standards. You will also learn about the legal requirements of food handlers as well as the consequences of breaking food safety law.
Personal Hygiene – In this section we learn about the importance of personal hygiene. We examine how food handlers are potentially the biggest hazard in a food business and how they can ensure that they do not contaminate food with pathogenic bacteria or foreign body hazards.
Microbiological Food Hazards and their Control – You will learn about the different types of food hazards and how they can be avoided. You will gain a thorough understanding of bacteria, how cross contamination can occur and the various techniques you can use to prevent the spread of potentially harmful bacteria in your place of work.
Other Food Safety Hazards and their Control – In this module we examine food allergens, allergic reactions and how to keep customers with food allergies safe. We also cover chemical and physical food contamination and how you can prevent it from occurring.
Food Handling, Storage and Preparation – Here we learn how to handle food correctly, from delivery through to serving customers. Find out how to store food correctly to avoid spoilage and contamination, how to prepare foods safely and the importance of temperature control.
Keeping the Workplace Clean and Hygienic – In this section we learn why it is essential to clean correctly and how to clean effectively. We also examine the different methods of cleaning and gain an understanding of the various chemicals used in the cleaning process.
Design of Food Premises and the Control of Pests – Finally, we examine how the proper design of food premises can prevent the risk of food contamination. We also gain an understanding of the various risks associated with common pests and how we can control them.
Food Allergens Level 2 Overview
Our Food Allergens course is broken down into 3 easy to follow modules: –
Understanding Food Allergens – This module will educate you about common allergies in the food industry. In particular it will explore what causes them and the importance of providing sufferers of allergies or intolerances with up to date information about allergens in the food that they may order.
Dealing with Food Allergens – In this module you will acquire the knowledge to be able to read and understand allergy information on pre-packed food labels. The requirements for communicating allergens to customers have changed considerably and in this module we will explore the latest requirements.
Serving of Non-Packed Foods – In this section you will learn how to effectively prepare and serve non-packed food while keeping in mind your existing knowledge of allergies and intolerances.
HACCP Level 2 Overview
The Level 2 HACCP course is divided into six easy to follow units including;
An Introduction to HACCP – Within this introductory section, you will learn the basics of the HACCP system including key terminology, history of the legislation and legal requirements in the food services sector.
Types of Contamination – The second module of this course will address the main areas of contamination including allergens, chemical and bacteria contaminants and managing food related illnesses. You will learn the difference between microbial, physical, chemical and allergenic contamination sources and how you can reduce the risk of contamination in your day to day activities.
Assessment Procedures – This module will provide you with an overview of what is known as a pre-requisite programme. You will learn what these are, find out the different types of pre-requisite programmes and understand how to carry out comprehensive workplace assessments.
Formulating a HACCP system – This module will cover the 7 principles of the HACCP system and the benefits of analysing risk as well as how to develop a skilled HACCP team to coordinate food safety strategies and compliance.
HACCP Control – Within this section you will learn about critical control points and why they are important when preparing and serving food. You will also learn how to develop a decision tree and identify critical limits to minimise risk.
Maintenance and ongoing management – The final module of the HACCP course will cover delivering remedial action where issues are identified and you will explore the benefits of conducting workplace audits as well as understanding how to implement procedures to take corrective action where required.
Who is this course for?
You work in the food services industry and you prepare or serve food and/or beverages you must be trained in Food Safety and Hygiene so you can apply the principles to your work. This course is suitable for people at all stages of their career and can be used as an Induction, Awareness, Refresher or Foundation training programme. The skills, knowledge and expertise that you will gain from this course will enable you to work confidently, competently and safely in the food services industry.
There are no entry requirements
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