Course Overview
To provide learners with the knowledge required to ensure that they meet UK food safety and hygiene requirements.
This Level 2 course is designed for all workers who handle, prepare and serve food.
By law, all food handlers must have an understanding of the principles of food hygiene and know how to work safely to protect the food they prepare, store and serve from contamination.
Access
This online course can be completed on any PC or mobile device. Learners can study at their own pace, and log in and out as often as they wish
Assessment and certification
Our online module appeals to all learning styles with interactive quizzes, video and audio features.
It allows you to work at your own pace, testing your knowledge as you progress through the course
Self-checks after each section of the course and an end of course multiple-choice assessment.
On successful completion of the multiple-choice assessment, learners can download a certificate as evidence that they have completed and passed the course
Verifiable CPD points: This course qualifies for 4 CPD points
Course duration and timings
Approximately 90-180 minutes
Topics covered in this course
Module 1 – Keeping food safe and food safety legislation
- Who is responsible for keeping food safe?
- Why food safety and safety procedures are important
- Food Poisoning and Food Borne Illness
- Food Safety Law
- Enforcement Officers
- The FSA national Food Hygiene rating scheme
- Legal Notices and penalties
- Due diligence
Module 2 – Food Safety Hazards and Contamination
- Food Safety Hazards and Contamination
- Microbial Contamination
- Sources of Bacteria
- Multiplication of Bacteria
- Viruses
- Bacterial Spores
- Toxins
- High and Low Risk foods
- Physical Contamination
- Chemical Contamination
Module 3 – Allergens
- Food Allergies and Intolerances
- Common Allergens
- Clear communication of allergen information
Module 4 – Food Spoilage, Preservation and Storage
- Temperature control
- Checking the temperature of food
- When to measure and what to do if the temperature is unsafe
- Storing new deliveries of food
- Date marks
- Chilled storage
- Stocking and cleaning the fridge
- Frozen storage
- Cooking foods safely
- Hot holding, cooling and reheating
- Food Premises and Equipment
Module 5 – Personal Hygiene
- Personal Hygiene and clothing
- Handwashing
- Hair, nails, jewellery
Module 6 – Food Pests and Control
- Types of Pest
- Signs of Pest Infestation and methods of control
Module 7 – Cleaning and Disinfection
- Cleaning and Disinfection – best practice
- Cleaning – health and safety guidelines
- Clean or disinfect?
Module 8 – Food Safety Management Systems
- HAACP Principles
