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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.
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.
Who is this course for?
If 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 for this course.
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