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Café Culture: Food Safety – Level 2

In this module you will:

  • Understand your responsibilities with regard to food legislation
  • Become familiar with the different type of bacteria, the different types of food poisoning and how food can become contaminated
  • Understand the importance of working in a safe, hygienic and healthy work place
  • Understand how to store and prepare food following safe working practices
  • Understand the 7 key principles of the HACCP food management systems
  • Understand the importance of clean schedules
  • Understand the importance of good personal hygiene

Summary

SECTION 1: FOOD LEGISLATION

  • Food Legislation
  • The Food Safety Act 1990 [2004]
  • The Food Hygiene Regulations [England & Wales] 2006
  • Scottish and Northern Irish Legislation
  • Due Diligence
  • The Environmental Health Officer

SECTION 2: BACTERIA IN FOOD

  • Bacteria in Food
  • Types of Bacteria
  • Bacteria Multiplication
  • Bacterial Spores
  • The Germometer
  • High Risk Foods
  • Food Spoilage
  • Signs of Spoilage

SECTION 3: FOOD POISONING

  • Food Poisoning
  • Food Poisoning Increases
  • The Causes of Food Poisoning
  • Types of Bacteria
  • Hazards Contributing to Food
  • Poisoning
  • The Food Poisoning Chain
  • The Control of Food Poisoning
  • Methods of Controlling Food
  • Poisoning
  • Food Borne Illness and Disease
  • Food Borne Bacteria
  • Transfer of Bacteria

SECTION 4: FOOD CONTAMINATION

  • Food Contamination
  • Types of Food Contamination
  • How Contamination Occurs
  • Cross Contamination
  • Contamination Controls
  • Pest Control
  • Colour Coding

SECTION 5: THE FOOD JOURNEY.. FROM PURCHASE TO SERVICE

  • The Food Journey… From Purchase to Service
  • Stage 1- Purchase
  • Stage 2- Storage
  • Stage 3- Preparation
  • Stage 4- Service
  • The Eight Principles of HACCP

SECTION 6: CLEANING

  • Cleaning
  • Food Handling Equipment
  • The Storage and Use of Cleaning Materials
  • Keeping Your Food Prep Area Clean
  • Chemicals Used for Cleaning
  • The Cleaning Procedures
  • Cleaning Schedules

SECTION 6: CLEANING

  • Hygiene and Health at Work
  • Good Personal Hygiene – The Five Key Factors
  • Washing Hands
  • Reporting Illness
  • Food Allergies
  • Common Food Allergies

 

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