Level 2 Food Hygiene and Safety for Catering

Course details

This Level 2 Food Hygiene and Safety for Catering Course covers the essential rules and principles that every professional working in the catering or hospitality sector should know.
By law, anyone who handles food in a professional environment must be aware of the food hygiene best practices, in order to prevent food contamination and bacteria from spreading in the workplace. These include storing food correctly, keeping ingredients at the right temperature and looking after your own personal hygiene.
This introductory training course includes expert industry material, video content and interactive demos, designed for managers or supervisors, such as restaurateurs, hoteliers and kitchen chefs. Once you've completed the course, you'll feel confident to utilise your new skills and set an excellent standard of health in your professional environment. Who should take the course

• The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs recommend that food handlers be skilfully trained before carrying out their role.
• This Level 2 Food Hygiene and Safety for Catering enables you to understand how to abide by the required legal practices and responsibilities of a food handler by equipping you with a comprehensive introduction to accurate food handling methods.
• This course is ideal for all food handlers working in the catering industry inclusive of restaurants, bars, hotels, cafes, fast-food outlets, takeaways, kitchens, mobile food trucks, hospitals, schools, colleges, universities and canteens.

Content

The course is divided into 8 accessible, interactive modules and includes an assessment at the end.

• Food Safety Legislation - You will be given an overview of the law and history behind the UK and European food regulations, and be taught about Hazard analysis and critical control points (HACCP), how food safety law is enforced and prosecuted, due diligence and the Food Hygiene Ratings Scheme.
• Microbiological Hazards - Here, you will be taught about food poisoning, its most common causes and symptoms and successful methods of prevention. This unit also includes information on low and high-risk foods, cross-contamination, food spoilage and preservation and preventing microbiological contamination.
• Physical, Chemical and Allergenic Hazards - You will learn about physical and chemical contamination and how to control for it, as well as deal with allergens, food intolerances and anaphylactic shock.
• Food Storage - Understanding how to choose a food supplier and distributor is a key part of working with food, and in this unit, you will also learn to use by vs best before dates, refrigeration and temperature, the importance of food labels and storage and stock rotation.
• Food Preparation - Cooking, reheating and taking food temperatures are all the skills you will learn to understand better in this unit.
• Personal Hygiene - You will learn about your responsibilities as a food handler, effectively keeping your hands clean and eliminating bad habits, Smoking, illnesses.
• Food Premises Design and Cleaning Schedules - This section will teach you about the law behind food premises, waste management, cleaning and disinfection and cleaning schedules. You will also learn about the six stages of cleaning, cleaning food storage areas and chillers and how to avoid pests.
• Further Information - Finally, you will learn entrepreneurial skills such as registering a food business and contacting the local authority.

Assessment

At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked automatically, allowing you to know straight away whether you have passed. If you haven't, there's no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself. Updated on 30 August, 2021