Food Hygiene/Food Safety Awareness Level 2 Training
This course is specifically designed for those who prepare and handle food, covering key factors that contribute to the production of safe food. It details how to prevent contamination and food-borne illnesses through the use of essential good hygiene practices, maintaining hygienic premises and equipment, the use of HACCP and storing food correctly.
Course Overview
This course is specifically designed for food handlers and covers the essential factors that add to the production of safe food. It features how to prevent contamination and food-borne illnesses through the use of essential good hygiene practices, maintaining hygienic premises and equipment, the use of HACCP and storing food correctly.
Course details
- Level 2 course (as graded against the nationally accepted levels)
- Personalised downloadable certificate
- 70% pass mark
- Printable modules for future reference
This course is suitable
This course is appropriate for anyone who prepares or serves food.
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Curriculum
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Module 1
Food-Borne Illness, Bacteria and Prevention
- • What causes food-borne illness, the different types of food-borne illness and the symptoms of food poisoning.
- • The role that bacteria play in causing illness and spoiling food.
- • Looking at the guilty parties (pathogenic bacteria) and how they operate.
- • How to recognise the various kinds of food that are high-risk and how they should be handled to minimise that risk.
- • Food allergies and information about allergenic ingredients
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Module 2
Contamination, Spoilage and Prevention of Food Poisoning
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Module 3
Personal Hygiene and Effective Cleaning
- • The importance of personal hygiene.
- • The principles of good hand hygiene and wearing clean personal protective equipment (PPE).
- • The different aspects of maintaining hygienic premises and equipment.
- • Food pests and effective measures against the contamination they can cause.
- • Cleaning and disinfecting including key tips and the six steps to cleaning.
- • The correct way to dispose of rubbish.
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Module 4
Storage, HACCP and the Law
- • The safe storage of food including useful tips for good storage practice.
- • The importance of good storage facilities.
- • The use Hazard Analysis Critical Control Point (HACCP) in keeping food safe demonstrated through a working example.
- • The law, including the: Food Safety Act 1990 (as amended) & Food Safety and Hygiene (England)
Instructor
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What you'll learn
We employ New Headway’s trusted methodology that combines:
- solid grammar and practice,
- vocabulary development
- integrated skills with communicative role-plays
- personalization
Certified By:
Pre-Intermediate Level English
What you'll learn
- Apply theoretical understanding of business and management to complex and current business issues and the impact of the external environment, with a view to improving business practice
- Critically reflect upon own leadership and management skills and thereby allow learners to prepare for senior roles within their organisation
- Develop a lifelong learning attitude to education and training
- Gain a critical insight into contemporary research and leading-edge practice within the field of strategic management
- Develop considerable autonomy in their learning and enhance their ability to plan, implement and evaluate consultancy projects in a group context
- Demonstrate originality and enterprise in approaching complex business issues
- Demonstrate self-direction, initiative and autonomy in research and scholarship towards solutions to organisational problems in a chosen field of management
- Critically evaluate proposed solutions to business problems
