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Food Safety (Level 2 Accredited)

Duration

1 day

Course Overview


The food safety qualification enables employees who handle food to understand the importance of food hygiene and knowledge of the systems, techniques and procedures involved. Individuals that successfully complete this course will have the confidence and expertise to deliver quality food safely to customers. It will assist food business operators in proving that they have displayed due diligence and are therefore compliant in the eyes of the law. Typical environments may include pubs, hotels, restaurants, retail, factories, contract catering, fast-food outlets, hospitals, care and nursing homes, schools, prisons and the armed forces.
This qualification is assessed by multiple-choice examination. Learners must complete 20 questions within 45 minutes. Successful learners will have to demonstrate knowledge and understanding across the qualification syllabus and achieve a pass mark of 60% (12/20).

Learning Outcomes


By the end of this course, delegates will have covered:
  • Current legislation, guidelines and responsibilities
  • Ways to prevent bacterial and physical food contaminants
  • Cross contamination and ways to prevent it
  • The importance of personal hygiene
  • Access of pests and ways to prevent it
  • The HACCP system in operation and their role

  • Methods of Delivery


    Delegates will be provided with electronic learner notes in advance to enable them to preview and review the course. On the day, trainer presentation, visuals and group exercises will help embed the learning.
    • Course Content
    • Audience
    • Training Considerations
    • Certification
    • Related Courses

    Course Content

    • Legislation and best practice
    • Food safety hazards
    • Temperature control, refrigeration, chilling and cold holding
    • Cooking, hot holding and reheating
    • Food handling and the principles of safe food storage
    • Food premises, equipment and cleaning

    Target Audience

    Those responsible for food preparation, handling or provision of safe food.

    Training Considerations

    All delegates are required to produce a form of Photo ID to the trainer - e.g. a Driver's license or passport.

    Certification

    Upon completion of the final assessment, the delegates will receive an accredited certificate. Refreshment of this qualification is recommended at least every 3 years.

    Related Courses

    Food Safety Level 3
    Food Safety and Nutrition
     
    Food Safety (Level 2 Accredited)
    Duration: 1 day

    Course overview:
    The food safety qualification enables employees who handle food to understand the importance of food hygiene and knowledge of the systems, techniques and procedures involved. Individuals that successfully complete this course will have the confidence and expertise to deliver quality food safely to customers. It will assist food business operators in proving that they have displayed due diligence and are therefore compliant in the eyes of the law. Typical environments may include pubs, hotels, restaurants, retail, factories, contract catering, fast-food outlets, hospitals, care and nursing homes, schools, prisons and the armed forces.
    This qualification is assessed by multiple-choice examination. Learners must complete 20 questions within 45 minutes. Successful learners will have to demonstrate knowledge and understanding across the qualification syllabus and achieve a pass mark of 60% (12/20).

    Learning outcomes:
    By the end of this course, delegates will have covered:
    · Current legislation, guidelines and responsibilities
    · Ways to prevent bacterial and physical food contaminants
    · Cross contamination and ways to prevent it
    · The importance of personal hygiene
    · Access of pests and ways to prevent it
    · The HACCP system in operation and their role



    Methods of delivery:
    Delegates will be provided with electronic learner notes in advance to enable them to preview and review the course. On the day, trainer presentation, visuals and group exercises will help embed the learning.


    LEARNING OBJECTIVES
    · Legislation and best practice
    · Food safety hazards
    · Temperature control, refrigeration, chilling and cold holding
    · Cooking, hot holding and reheating
    · Food handling and the principles of safe food storage
    · Food premises, equipment and cleaning


    TARGET AUDIENCE
    Those responsible for food preparation, handling or provision of safe food.

    TRAINING CONSIDERATIONS
    All delegates are required to produce a form of Photo ID to the trainer - e.g. a Driver's license or passport.

    CERTIFICATION
    Upon completion of the final assessment, the delegates will receive an accredited certificate.
    Refreshment of this qualification is recommended at least every 3 years.

    RELATED COURSES
    Food Safety Level 3
    Food Safety and Nutrition

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