Overview
FOOD SAFETY COURSE LEVEL 2 – RETAIL
This Food Safety course is designed to provide a recognised certificate to all retail food handlers and managing food safety at work. It ensures a comprehensive knowledge of all level of employees with regard to current legislation, HACCP process, food hazards and food management of risks within the food and drink environments. The course also educates about safety practices, prevention of food contamination, food deliveries, food storage, the correct temperatures, food handler personal hygiene, cleaning of premises, waste disposal and pest control within the business premises.
Food Handlers, including shop workers, and their employers have a legal duty to manage Food Safety within the settings. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.
COURSE BENEFITS
✔︎ Designed by health and safety industry experts, in line with the Food Safety Act 1990 and a variety of the UK and EU legislation
✔︎ Visually engaging, tutor-led course
✔︎ Approximate duration 1.5 – 2 hours
✔︎ E-learning course – learn at your own pace, save on cost and cut on travel time
✔︎ Multiple re-assessment opportunities with no additional charge
✔︎ Approved course by RoSPA and CPD
✔︎ Immediate access to a nationally recognised and approved certificate upon completion
We are confident in the high quality of our tutor-led interactive courses. Therefore, you are welcome to complete the first module of this course for free. Please, register your interest with immediate access to all our course demos.
CONTENT
This Level 1 Food Safety and Hygiene course contains four interactive modules and includes a brief assessment at the end of each module. These include:
Module 1: Food Safety Legislation
- What is Food Safety? Food Safety Legislation
- Corporate Liability and Due Diligence Defence
- HACCP Principles
- Pre-requisites
- Premises Hygiene Standards
- Personal Hygiene
- Cross-Contamination
- Reporting
- Principles of Food Safety Hazards and Risk
- Complaints and Complaint Management
- Food safety enforcement action
- The Benefits of a Documented Food Management System
Module 2: Hazards from Delivery to Service
- Hazards from delivery to service
- Hazards: Delivery Temperature and Vehicle
Potential Hazards in Food Deliveries
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Contamination hazards
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Micro-organisms
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Foodborne diseases, causes, symptoms and illnesses
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Food poisoning sources, causes, symptoms and illnesses
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Allergens, causes, symptoms and illnesses
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Cross-Contamination
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The importance of personal hygiene
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Food packaging and containment
Module 3: Risk Control (Prevention of Contamination)
- Risk control (prevention of contamination)
- Foodborne illness – its control and prevention
- Delivery
- Principles of safe storage
- Temperature control
- Preservation methods
- Refrigeration, chilling and cold holding
- Cooking, hot holding and re-heating
- Prevention of cross-contamination
- Food premises and equipment
- Waste management
- Pest control
- Safe storage and use of chemicals
- Safe cleaning and disinfection
Module 4: Pests, Premises and People
- Pests, premises and people
- Food pests
- Premises
- Personal hygiene practices
- Conclusion
WHO IS THIS COURSE FOR?
Level 2 Certificate in Food Safety is suited for all levels of food handlers working in a food retail setting where food is prepared and handled.
This includes all shop assistants, bakery, butchers, continental food distributors and fresh foods cooks.
If your role involves lower food handling direct responsibilities, then you need to take a Level 1 Food Safety course in order to comply with the current law and your legal obligations.
COURSE AIMS
Upon completion of this course learners will be able to:
- Understand food safety law and legal obligations
- Identify, reduce risk and manage food hygiene hazards
- Understand the consequences of poor food hygiene practice within the workplace
- Learn safe food practices and the principles of food safety management systems
- Apply controls to achieve high standards of food hygiene within the business premises
- Identify the various types of food safety hazards and know how to prevent food contamination
- Understand how to maintain high standards of personal hygiene
- Understand the importance of thorough cleaning, use of chemicals and waste disposal practices
- Understand how a layout of premises contributes to the effective food safety practice
ASSESSMENT
The online assessment is carried out on completion of each module. The pass mark for this course is 75%. You will be given the chance to review all your answers at the end of each module before final submission. If you don’t pass, don’t worry! You can re-take each test up to 6 times with no extra charge.
Course Features
- Lectures 0
- Quizzes 0
- Students 6091
- Assessments Yes
