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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 practises
  • Understand the 7 key principles of the HACCP food management systems
  • Understand the importance of clean schedules
  • Understand the importance of good personal hygiene

MODULE SUMMARY

SECTION 1: FOOD LEGISLATION

  • Food Legislation
  • Food Safety Act [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
  • The eight principles of HACCP
  • Stage 1 – purchase
  • Stage 2 – storage
  • Stage 3 – preparation
  • Stage 4 – service

SECTION 6: CLEANING

  • The importance of cleaning
  • Food handling equipment
  • The storage and use of leaning materials
  • How to clean your kitchen
  • Chemicals used for cleaning
  • The cleaning procedures
  • Cleaning schedules

SECTION 7: HYGIENE & HEALTH AT WORK

  • Hygiene and health at work
  • Good personal hygiene – the five key factors
  • Washing hands
  • How to wash hands
  • Reporting illness
  • Food allergies
  • Common food allergies

 

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