Food Safety Level 2 - 5 modules
Duration: 4 hours 30 minutes
This Food Safety Level 2 course incorporates five modules covering topics from the fundamental principles of bacterial growth and food contamination, through ‘purchase to service’ and the safe storage, preparation, and delivery of a consumer’s food. Suitable for all those operating within any discipline in the food service industry, including food transportation, this course follows the Royal Society for Public Health (RSPH) Level 2 Food Safety in Catering Standard and is endorsed by The Society of Food Hygiene and Technology.
Duration: 4 hours 30 minutes
This Food Safety Level 2 course incorporates five modules covering topics from the fundamental principles of bacterial growth and food contamination, through ‘purchase to service’ and the safe storage, preparation, and delivery of a consumer’s food. Suitable for all those operating within any discipline in the food service industry, including food transportation, this course follows the Royal Society for Public Health (RSPH) Level 2 Food Safety in Catering Standard and is endorsed by The Society of Food Hygiene and Technology.
Duration: 4 hours 30 minutes
This Food Safety Level 2 course incorporates five modules covering topics from the fundamental principles of bacterial growth and food contamination, through ‘purchase to service’ and the safe storage, preparation, and delivery of a consumer’s food. Suitable for all those operating within any discipline in the food service industry, including food transportation, this course follows the Royal Society for Public Health (RSPH) Level 2 Food Safety in Catering Standard and is endorsed by The Society of Food Hygiene and Technology.
Objectives
After completing this course, learners will be able to:
Identify food contaminants and control measures
Understand about bacterial growth and food poisoning
Recognise high standards of personal hygiene, cleaning and pest control
Identify allergens, safe labelling and first aid responses
Describe the ‘purchase to service’ chain and role of HACCP
Follow the principles of safe food preparation and storage
Appreciate the role of the Environmental Health Officer (EHO) and penalties for poor hygiene
Understand the impact of good kitchen design
Topics
Food contamination
Bacteria
Bacterial growth
Food poisoning and the Environmental Health Officer
Allergens and allergic reactions
First Aid
Purchase to service including HACCP
Kitchen design
Personal hygiene
Cleaning
Pest control