Food Safety Level 2 Training - Regulations, Storage & HACCP

Career Education

• Food Safety Level 2 Training - Regulations, Storage & HACCP 1:07:00

  • 1: Module 1 Introduction to Food Hygiene and Safety 07:00
  • 2: Module 2 Food Safety Legislation in the UK 08:00
  • 3: Module 3 Microbiological Hazards and Foodborne Illness 08:00
  • 4: Module 4 Food Contamination and Prevention 06:00
  • 5: Module 5 Personal Hygiene for Food Handlers 07:00
  • 6: Module 6 Cleaning and Disinfection 07:00
  • 7: Module 7 Safe Food Storage 06:00
  • 8: Module 8 Food Preparation and Cooking 06:00
  • 9: Module 9 Food Allergens and Intolerances 06:00
  • 10: Module 10 HACCP and Food Safety Management Systems 06:00
  • 11: Assignment -

• Claim Your Certificate 01:00

  • 12: Claim Your Certificate 01:00

This in-depth training program is crucial for maintaining excellent food safety standards in any professional setting. A significant portion of the curriculum is dedicated to the application of food science principles, explaining how and why micro-organisms contaminate food and the necessary measures for effective food hygiene. Understanding this basic food science is the foundation of all preventative food safety measures. The course explores critical legal requirements related to food safety, ensuring all activities meet current national regulations. The principles of food hygiene, including personal cleanliness and effective cleaning protocols, are detailed as immediate safeguards against contamination, which is a key area of food science.

We thoroughly cover the critical area of food storage, a component where poor food hygiene practices can rapidly compromise food safety. This includes temperature control, chilling, and freezing, all backed by clear explanations from food science on microbial growth rates. The core module on HACCP provides a systematic approach to identifying and controlling hazards, directly translating food safety theory into practical food hygiene procedures. Proper stock rotation and waste disposal are addressed as vital aspects of effective food hygiene and overall food safety management. Further topics informed by food science include allergen control and pest management, which are indispensable parts of comprehensive food safety planning. Effective food hygiene is supported by deep knowledge of food science, leading to better overall food safety outcomes. The ultimate goal is to instill a culture of rigorous food hygiene and a thorough understanding of food safety legislation, all grounded in sound food science.

Offered through Reed’s premier online learning platform, the course provides unparalleled convenience. Access the course content anytime, anywhere, on any internet-enabled device. With no fixed deadlines, the courseallows you to learn at your own speed, making it ideal for busy professionals and learners with varying schedules.

Certification

Upon completing the course, you will receive an instantly downloadable e-certificate. This certification serves as a testament to your dedication and the new skills you have acquired.

This course is essential for food handlers, kitchen assistants, chefs, catering staff, and anyone involved in the preparation, cooking, storage, or serving of food. It is specifically designed for individuals requiring a Level 2 certification to meet legal obligations in maintaining high standards of food safety, food hygiene, and adherence to principles derived from food science in their professional environment.

There are no official prerequisites for enrolling in the Food Safety Level 2 Training - Regulations, Storage & HACCP. It is open to all students, regardless of their background or experience level.

Achieving this certification is a fundamental requirement for working in any food-handling role. It supports career progression into positions such as Senior Kitchen Staff, Catering Supervisor, or roles responsible for overseeing food safety compliance and food hygiene protocols, using knowledge of food science.

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