FOOD HYGIENE TRAINING
This Level 2 Food Hygiene course is designed to help those employees, who handle, prepares or serves food in a variety of settings, to understand their legal responsibilities with regard to food safety practices within the workplace. Course candidates will be able to learn about the food safety controls and the correct temperatures that are required to keep food safe for consumption. This course also covers food storage, food preparation, food handlers’ personal hygiene and design/ cleaning of premises.
Training is delivered over a 5-hour session and assists food businesses with meeting regulations placed by the Food Safety Act of 1990; a variety of food safety/hygiene regulations including those introduced in 2006; and the Food Information for Consumers Regulations. It also enables food businesses to ensure that their food handlers are trained in food hygiene and food safety in a way that is appropriate to the work they do and enables them to handle food safely and hygienically.
Course candidates will acquire comprehensive knowledge about the latest legislation and their legal obligation relating to catering training.
✔︎ Designed by healthcare professionals
✔︎ Classroom-based course, delivered by a qualified trainer
✔︎ Duration 5 hours
✔︎ Healthcare trainer support
✔︎ Fully accredited and approved course (Food Hygiene at Level 2)
✔︎ Re-assessment opportunity with no additional charge
✔︎ Certification within 24 hours
- Food Safety Legislation: food businesses the law; key terms; European and UK regulations; food handler legal obligations and training; benefits of good food hygiene practice; consequences of poor food hygiene practice; penalties and prosecutions; enforcement of food safety law; legal notices (EHO); due diligence and the Food Hygiene Ratings Scheme.
- Food Poisoning – the vulnerability of customers; microbiological contamination; Four ‘C’s of Food Hygiene; food contamination routes; prevent of food poisoning outbreaks; temperature times and controls; low and high-risk foods, cross-contamination, food preservation and preventing different types of microbiological contamination. Food Hygiene Course Gloucester
- Food Storage – deliveries and right temperatures; the correct food labelling and storage, refrigeration and temperatures, frozen and thawed foods, and stock rotation.
- Food Preparation – the correct temperatures when cooking, reheating and defrosting foods; the correct times and temperatures when hot holding and cooling foods.
- Personal Hygiene – food handler responsibilities; personal and hand hygiene; hand washing procedure; personal protective equipment; bad habits; reports with regard to personal illness.
- Food Premises Design and Cleaning Schedules – food premises and the law; principles of design; waste management; cleaning and disinfection practices; pests and pest control/ prevention.
Upon completion of this course learners will be able to:
- Recognise food poisoning symptoms
- Understand the importance of good personal
- Describe the legal requirement with regard to food hygiene and safety at work hygiene handling and preparation at work.
- Understand the importance of correct food
- Recognise the causes of food poisoning
- Explain the results of poor food hygiene practices
- Implementation of Risk Assessments within the settings
The assessment is carried out on completion of the course. You are given the chance to answer 20 questions with a 75% pass mark. If you don’t pass, don’t worry! You can re-take the test immediately with tutors support and with no extra charge.