Food Safety Principles Level 2
The Food Safety Principles Level 2 webinar is a training program aimed at providing individuals with the fundamental knowledge and skills required to prepare and handle food safely by current food safety practices.
The course is designed to be completed in three hours, during which time participants will be introduced to various aspects of food safety, including the importance of personal hygiene, food storage, preparation, and handling techniques, and how to prevent cross-contamination.
Throughout the webinar, participants will learn how to identify potential hazards in the workplace and how to take appropriate steps to minimize the risks associated with them. They will also be introduced to the principles of food safety management systems and their role in maintaining high levels of hygiene and safety in the food industry.
The Food Safety Principles Level 2 webinar is suitable for individuals who work in the food industry, including chefs, cooks, food handlers, and servers, as well as those who are interested in pursuing a career in food service or hospitality. Upon completion of the course, participants will receive a certificate that verifies their successful completion of the training.
Learning Objectives
- Describe the legal requirements surrounding food hygiene and safety
- List the hazards associated with food hygiene
- List the types of pests linked to food hygiene
- 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