Food Safety and Hygiene Level 2

£25.00 exc VAT

Food Safety & Hygiene Training Level 2 elaborates on and includes Food Safety & Hygiene Level 1 training. The level 2 online training is a legal requirement for anybody who regularly handles food - whether during production, preparation or sale. The training is IOSH approved and CPD accredited and provides certificates after completion.
The course explains everything you need to know about food hazards and food poisoning, with clear explanations of the different ways in which food can become contaminated; personal hygiene; cleanliness in the food preparation area; safe storage; cooking; and chilling.
The training also covers Food Safety Management Systems (including HACCP), record keeping and legal requirements for food premises.

Course Content
1. Food Hazards and Food Poisoning - Learn about the four major ways in which food can become contaminated, what the symptoms of contaminated food are, and how to avoid the dangers. This covers microbiological contamination, chemical contamination, physical contamination, and allergen contamination. (For more specialist information surrounding allergen contamination see our Food Allergy Awareness Training course)
2. Personal Hygiene - This section is about adhering to standards of good personal hygiene, including washing hands and being careful about what you wear.
3. The 4 C's of Food Safety - Review the 4 main C's of food safety - cleanliness, cross-contamination, cooking and chilling.
• Cleanliness covers areas such as tidying up as you go, how to keep your work surfaces clean and how-to wash-up properly.
• Cross-contamination occurs when harmful bacteria is spread from one thing to another. This can happen at any point during the food-production process, so we also provide information on the correct storage of food and disposal of waste.
• Cooking and reheating foods safely looks at how heat affects food safety and highlights the importance of reliable probe thermometers.
• Chilling and defrosting foods in the correct manner is hugely important. this course contains step-by-step guides on how to check the temperature in fridges and freezers.
4. Procedures and Premises - Understand areas of food safety which are necessary for Level 2, including Food Safety Management Systems which are organised sets of procedures designed to handle food safety hazards and based on HACCP principles (Hazard Analysis Critical Control Point).
The value of record-keeping is also covered - reviewing areas such as oven, fridge and freezer temperatures, training records, cleaning records and records about where food came from and where it's going to.