Food Safety Level 2 is a more in-depth training course than Food Safety Principles Level 2. The course aims to provide learners with a thorough understanding of food safety practices and the skills required to prepare and handle food safely in various food-related industries, such as catering, retail, and hospitality.
The course covers a range of topics, including the importance of personal hygiene, food contamination and prevention, food storage, temperature control, pest control, and food safety legislation.
The Food Safety Level 2 course is typically delivered over 6 hours and includes assessments to ensure that learners have a thorough understanding of the course content. Successful candidates will be issued with a certificate valid for 3 years, which demonstrates their competence in food safety practices.
Learning Objectives
- List the legislation for food hygiene and food safety
- Describe the hazards associated with food safety
- Explain how to store food safely
- Describe the role of food handlers in maintaining safety & hygiene in the food premises
- Explain the stages of Hazard Analysis Critical Control Points
Food Safety Courses
Duration: 7 hours
Capacity: Up to 12 delegates
Learning Objectives:
- Understand the importance of food safety legislation
- Describe the hazards associated with food safety
- Explain how to store food safely
- Understand how control measures and monitoring can prevent food poisoning
- Describe the role of food handlers in maintaining safety and hygiene in the food premises
- Explain the stages of ‘Hazard Analysis Critical Control Points’ – ‘HACCP’
This course can be delivered via Classroom or Webinar training. Please contact us to schedule training.
Duration: 3 hours
Capacity: Up to 12 delegates
Learning Objectives:
- Understand the legislation relating to food hygiene and food safety
- Describe the role of food handlers in maintaining safety and hygiene in the food premises
- Describe the hazards associated with food safety
- Know how to store food safely
- Explain how control measures and monitoring can prevent food poisoning
- To understand what is a balanced diet, including hydration and the effects of not having those essential requirements
- State the importance of preparation and presentation
- To be able to use a person-centred approach to nutrition and healthy eating within a care setting
- To list the factors that may affect dietary requirements
This course can be delivered via Classroom or Webinar training. Please contact us to schedule training.
Duration: 3 hours
Capacity: Up to 12 delegates
Learning Objectives:
- Understand the importance of food safety legislation
- List the hazards associated with food hygiene
- Explain how control measures and monitoring can prevent food poisoning
- List the type of pests linked to food hygiene
- Explain the stages of Hazard Analysis Critical Control Points
This course can be delivered via Classroom or Webinar training. Please contact us to schedule training.
Duration: 3 hours
Capacity: Up to 12 delegates
Learning Objectives:
- Understand the importance of food safety legislation
- List the hazards associated with food hygiene
- Explain how control measures and monitoring can prevent food poisoning
- List the type of pests linked to food hygiene
- Explain the stages of Hazard Analysis Critical Control Points
This course is delivered via Classroom training. Please contact us to schedule training.
Duration: 3 days
Capacity: Up to 12 delegates
Learning Objectives:
- Introduction to food safety
- Legislation
- Contamination, hazards and control
- Microbiology
- Food poisoning
- Temperature control
- Preservation methods and storage of food
- Workplace equipment and design
- Waste disposal, cleaning and disinfection
- Pests
- Personal hygiene
- Supervision of food safety
- Staff training
- Food Safety Management Tools
- Revision, assessment and review
This course is delivered via Classroom training. Please contact us to schedule training.
HABC
Duration: 7 hours
Capacity: Up to 12 delegates
Learning Objectives:
- Understand the importance of food safety legislation
- Describe the hazards associated with food safety
- Explain how to store food safely
- Understand how control measures and monitoring can prevent food poisoning
- Describe the role of food handlers in maintaining safety and hygiene in the food premises
- Explain the stages of ‘Hazard Analysis Critical Control Points’ – ‘HACCP’
This course is delivered via Classroom training. Please contact us to schedule training.
Duration: 3 hours
Capacity: Up to 12 delegates
This course is delivered via Classroom training. Please contact us to schedule training.
Duration: 3 days
Capacity: Up to 12 delegates
Learning Objectives:
- Introduction to food safety
- Legislation
- Contamination, hazards and control
- Microbiology
- Food poisoning
- Temperature control
- Preservation methods and storage of food
- Workplace equipment and design
- Waste disposal, cleaning and disinfection
- Pests
- Personal hygiene
- Supervision of food safety
- Staff training
- Food Safety Management Tools
- Revision, assessment and review
This course is delivered via Classroom training. Please contact us to schedule training.