Target Audience
Early Years Practitioners
Course Outline
Fully online course and assessment with no time limits
This Level 2 Food Hygiene course has been designed to help anyone who handles, prepares or serves food in the catering industry understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.
By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they serve from contamination.
The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises and video content to ensure learners thoroughly comprehend their food safety responsibilities.
Course Content
- Introduction to Food Hygiene and Safety
- Physical, Chemical and Allergenic Hazards
- Food Premises Design, Layout, Size and Suitability
- Food Premises Cleaning and Disinfection
Course Aims
By the end of the course, you will:
- Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
- Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
- Understand how premises should be designed to reduce hazards and be aware of your responsibilities around cleaning and pest control.
- Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates and know how to carry out effective stock rotation.
- Be aware of the importance of personal hygiene, how to carry out proper handwashing procedures, and recognise when it's important to wash your hands.
- Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to properly take food temperatures
Assessment
The online assessment is taken on completion of the training material. You will be asked 30 multiple choice questions with a pass mark of 80%.
Once you have booked onto the course, you will be sent a username and password that will give you instant access to your training.
Cost: £18 per delegate
Facilitator: High Speed Training
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