Food Safety Level 2
The Food Safety Level 2 webinar is a comprehensive training program aimed at providing learners with the knowledge and skills required to prepare and handle food safely by current food safety practices. The course is designed to be completed in six hours, during which time participants will be introduced to a range of topics related to food safety.
The course aims to help learners identify potential hazards in the workplace and take appropriate steps to minimize risks associated with them. Participants will learn about food storage, preparation, and handling techniques, as well as the importance of personal hygiene and how to prevent cross-contamination.
The webinar covers a wide range of food safety topics, including food poisoning and foodborne illnesses, food allergies and intolerances, temperature control, and cleaning and disinfection. Additionally, the course includes information on the legal requirements and responsibilities of those working in the food industry.
Successful completion of the Food Safety Level 2 webinar leads to the issuance of a certificate that is valid for three years. This certification verifies that the learner has completed the training and has the necessary knowledge and skills to prepare and handle food safely by current food safety practices. The certificate can be used as evidence of training and may be required by employers or regulatory bodies in the food industry.
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
HABC Level 2 Award in Food Safety in Catering
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’
HABC Level 3 Award in Supervising Food Safety in Catering
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
Level 2 Award in Food Safety
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’
Level 2 Award in Food Safety Principles
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
Level 2 Award in Food Safety Principles (EYFS)
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
Level 2 Award in Food Safety, Nutrition and Hydration
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
Level 3 Award in Supervising Food Safety
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