Level 2 Food Safety - Retail

Online

£ 36 VAT inc.
  • Typology

    Course

  • Methodology

    Online

  • Class hours

    2h

  • Duration

    1 Year

  • Start

    Different dates available

Description

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences. Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them. Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include:

• Pubs, hotels, restaurants.
• Supermarkets and retail environments.
• Food and drink manufacturers.
• Hospitals.
• Care homes.
• Schools.

Approved by RoSPA and CPD. Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 2 course is about minimising the level of potential hazards in a food retail setting.

Facilities

Location

Starts

Online

Starts

Different dates availableNow taking bookings

To take into account

Those seeking to improve their personal and professional development.

Questions & Answers

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What you'll learn on the course

  • Retail
  • Hygiene
  • Contamination
  • Food safety
  • Food premises and equipment
  • Waste management
  • Pest control
  • Safe storage and use of chemicals
  • Safe cleaning and disinfection
  • Food pests

Course programme

  • What is food safety
  • Food safety legislation
  • Corporate liability and due diligence defence
  • HACCP principles
  • Pre-requisites
  • Premises hygiene standards
  • Personal hygiene
  • Cross contamination
  • Reporting
  • Principles of food safety hazards and risks
  • Complaints and complaint management
  • Food safety enforcement action
  • The benefits of a documented food management system
  • Delivery temperature and vehicle
  • Potential hazards in food delivery
  • Contamination hazards
  • Micro-organisms
  • Foodborne diseases, causes, symptoms and illnesses
  • Food poisoning, causes, symptoms and illnesses
  • Allergens, causes, symptoms and illnesses
  • Cross contamination
  • The importance of personal hygiene
  • Food packaging and containment
  • Food poisoning, its control and prevention
  • Foodborne illnesses, its control and prevention
  • Delivery
  • Principles of safe storage
  • Preservation methods
  • Temperature control
  • Refrigeration, chilling and cold holding
  • Cooking, hot holding and re-heating
  • Prevention of cross contamination
  • Food premises and equipment
  • Waste management
  • Pest control
  • Safe storage and use of chemicals
  • Safe cleaning and disinfection
  • Food pests
  • Premises
  • Personal hygiene practices
  • Conclusion
  • Questions (75% pass mark)
£ 36 VAT inc.