Food Hygiene (Level 2)

The aim of this qualification is to provide a basic knowledge of food hygiene.

1) To be able to identify and use the required Legislation
2) To be able to identify and establish Food safety hazards
3) To be able to organise the Temperature control measures
4) To be able to have a clear recognition of the procedure in refrigeration, chilling and cold holding
5) To establish guidelines on cooking, hot holding and reheating
6) Food handling
7) To be able to implement the principles of safe food storage
8) To establish a safe cleaning and storage system
9) To identify appropriate places for Food preparation, premises and equipment which could be used in safe food preparation

Participants will be required to complete a multiple choice examination. Delegates will receive a booklet and certification on successful completion of the course