This online Food Safety content is designed to provide individuals that handle open food the essential knowledge and understanding of good Food Safety Practice. The aim of this training content is to provide candidates with a fundamental knowledge of food hygiene and to enable them to apply this knowledge to essential practical skills in order to prevent food poisoning.
Learning Outcomes:
- Introduction to Food Safety
- Hazards associated with Food Safety
- Food poisoning and contamination
- HACCP
- Temperatures
- Personal Hygiene
- Allergies and Intolerances
- Premises, Equipment and Pest Control
- Cleaning and Disinfecting
- Legislation and requirements
Course duration
The Level 2 Food Safety and Hygiene for Catering course should take three
hours to complete. Applicants are not required to finish the course in a single
sitting because they are allowed to log in and out of the system. As student
course progress is automatically maintained so they can return to the course
whenever they want, it is entirely up to the learner to finish the course.
Course Access
The course can be finished immediately or at one’s convenience because
learners have 90 days from the date of registration to access the course
materials. Each learner is given a unique login, and they can use any device to
access the course whenever they want, 365 days a year. This gives students the
freedom to learn whenever and wherever they like, making mobile learning a
more affordable training option for both small and large enterprises.
Businesses are able to acquire numerous user accounts with confidence
knowing that they will not expire until they are assigned to learners by
contacting us at support@safetybiz.co.uk.
Who requires this course
Any individual or group of staff members working in a catering will benefit from
taking the Level 2 Food Safety and Hygiene for Catering course. It enables every
catering company, whatever of size, to give all of its employees necessary and
legal training for a small fraction of the price of a traditional classroom-based
course.
Anybody who works in restaurants, takeaways, pubs, cafes, guest houses,
hotels, schools, nurseries, care organisations, or anywhere else where food is
made needs to take this course.
There are no specified age restrictions for applicants, and neither prior
experience nor qualifications are necessary to enrol in this course.
Course Content
The Level 2 Food Safety and Hygiene for Catering course consists of 7 core
units and is concluded by a final exam:
UNIT 1 LEGISLATION.
UNIT 2 – HYGIENE HAZARDS.
UNIT 3 – CHILLING AND COLD HANDLING.
UNIT 4 – COOKING AND REHEATING.
UNIT 5 – PHYSICAL AND CHEMICAL HAZARDS.
UNIT 6 – SAFE FOOD STORAGE.
UNIT 7 – CLEANING AND PERSONAL HYGIENE.
Each unit consists of topics and interim quizzes which must be completed before
progress. At each stage, learners must click a ‘MARK COMPLETE‘ button to
progress. This serves as a means by which course progress can be tracked and
is particularly useful in situations where learners are enrolled by a manager.
The use of clearly defined Units and Topics provides candidates with a structured
framework which allows them to set achievement targets as they progress
through the course. Each section of the course is marked with a green check
following completion, which allows learners to leave and then easily recommence
training.
Course Aims
By the end of the Level 2 Food Safety and Hygiene for Catering course, learners
should be able to.
● Define the terms food safety, food-poisoning, food-borne illness,
contamination, hazards, and, HACCP.
● State the legal consequences of non-compliance.
● State the consequences of poor standards of food hygiene and the
benefits of good standards.
● Explain the use of a documented Food Safety Management System.
● Understand the relationship between hazard and risk and how this
can help to prioritise actions.
● Describe the symptoms of food poisoning.
● Give examples of those people most at risk from food poisoning.
Achievement of these course aims will provide learners and their employers with
a degree of confidence that safety levels in the particular work environment have
been enhanced. Additionally, the receipt of an approved certificate will serve as
a recognition of learner achievement and also provide proof if necessary of
regulatory compliance.
