- Duration: 2 hours
Course Description: Food Safety and Hygiene (Level 2)
This course is designed to provide food handlers with a comprehensive understanding of the essential principles required to maintain a safe and legal food environment. Whether you are working in catering, retail, or manufacturing, this training ensures you have the knowledge to prevent foodborne illnesses and maintain high standards of cleanliness.
What You Will Learn
This Level 2 training covers the core pillars of food safety, focusing on the practical application of hygiene practices:
- The Importance of Food Safety: Understanding the social, legal, and economic consequences of poor hygiene.
- Food Safety Hazards: Identifying biological, chemical, physical, and allergenic hazards.
- Temperature Control: Mastering the “Danger Zone” and safe temperatures for cooking, chilling, and reheating.
- Cross-Contamination Prevention: Effective strategies for separating raw and ready-to-eat foods.
- Personal Hygiene: Best practices for handwashing, protective clothing, and reporting illnesses.
- Cleaning and Disinfection: Establishing robust cleaning schedules and using chemicals safely.
Learning Objectives
By the end of this course, participants will be able to:
- Define the legal responsibilities of a food handler under current safety legislation.
- Explain how HACCP (Hazard Analysis and Critical Control Point) principles apply to their daily tasks.
- Implement effective pest control and waste management procedures.
- Maintain accurate records for temperature monitoring and stock rotation (FIFO)
Who Should Attend?
This course is intended for anyone who handles, prepares, or serves food as part of their job role, including:
- Chefs and Kitchen Assistants
- Waitstaff and Baristas
- Supermarket and Deli Workers
- School and Care Home Catering Staff