Our Food Hygiene course – Food Safety Level 2 – covers all the basics on food preparation, regulations, precautions and care when preparing food for others. It is designed to meet the requirements of various regulations in food preparation and health and safety. The course covers regulations, preparation, storage, infections, cross contamination, reporting, PPE, date marks, reporting illness and basic first aid in the kitchen.
The certificate is valid for 3 years and can be taken fully online
To purchase the course please click HERE.
This course comes with 5.0 hours of CPD, although the time to complete the course online may be less than this. Total course time includes 2 hours and 53 minutes of video training as well as knowledge reviews, final test, remedial help and reviewing downloaded material.
The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a ProTrainings Certificate and for online courses an Evidence Based Learning statement.
1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behavior
1.2 Describe how to report food safety hazards.
1.3 Outline the legal responsibilities of food handlers and food business operators
2.1 Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination
2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds
3.1 Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal
3.2 State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
3.3 Outline the importance of pest control
4.1 State the sources and risks to food safety from contamination and cross contaminationto include microbial, chemical, physical and allergenic hazards
4.2 Explain how to deal with food spoilage including recognition, reporting and disposal
4.3 Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding,serving and transporting food
4.4 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding,serving and transporting food
4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation