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Level 2 Food Hygiene and Safety For Catering: Course Content Overview

This document provides an overview of a Level 2 Food Hygiene and Safety for Catering course. The course covers 9 modules on topics like food safety legislation, microbiological hazards, food storage, preparation and handling, personal hygiene, food premises design and cleaning.

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166 views4 pages

Level 2 Food Hygiene and Safety For Catering: Course Content Overview

This document provides an overview of a Level 2 Food Hygiene and Safety for Catering course. The course covers 9 modules on topics like food safety legislation, microbiological hazards, food storage, preparation and handling, personal hygiene, food premises design and cleaning.

Uploaded by

raja
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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COURSE CONTENT OVERVIEW

Level 2 Food Hygiene and Safety for


Catering

0333 006 7000


www.highspeedtraining.co.uk
The EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food
handlers to be appropriately trained in how to carry out their roles safely. This
Level 2 Food Hygiene and Safety for Catering course ensures that you comply with
this obligation by providing you with a thorough introduction to the correct food
handling practices and procedures.

The course helps you to understand your legal responsibilities in regards to


handling and producing food that’s safe for the consumer, including guidance
on relevant legislation, how to control food safety hazards, food storage, food
preparation, temperature control, personal hygiene and premises cleaning.

Module One - Introduction to Food Hygiene and Safety Module Four - Physical, Chemical and Allergenic Hazards

This module introduces the key food safety terminology you This module outlines the three other main types of hazard that
should be aware of, explains why food safety training is so have the potential to contaminate food and cause harm, and how
important and explains the UK’s food hygiene rating schemes. to ensure that your food is kept safe from them.

• Key definitions • Physical hazards


• Food handler training • Types of physical contamination
• The Food Hygiene Rating Scheme (FHRS) in England, Wales, and • Controlling physical contamination
Northern Ireland • Chemical hazards
• The Food Hygiene Information Scheme (FHIS) in Scotland • Acrylamide
• Scombrotoxic food poisoning
• Controlling chemical contamination
Module Two - Food Safety Legislation • Allergenic hazards
• The 14 named food allergens
This module explains the most common pieces of food safety and • Anaphylactic shock
food standards legislation, including how to comply with them and • Controlling allergenic contamination
what will happen if you fail to do so. • Allergen policy
• Allergen labelling laws
• Food hygiene and the law • Foods prepacked for direct sale (PPDS)
• Food safety management systems • Natasha’s Law
• Employer responsibilities
• Enforcement of food safety law
• Legal notices Module Five - Food Storage
• Prosecution
• Due diligence This module explains how food should be stored to ensure it
remains safe for customers. This includes chilled, frozen and dry
food storage, rotating stock and refrigerator temperatures.
Module Three - Microbiological Hazards
• Suppliers and deliveries
This module explains the microbiological food safety hazards • Food labelling
that are present in your workplace and how you can effectively • Traceability
manage them. • Use by and best before dates
• Stock rotation
• Microbiological hazards • Safe food storage
• Food poisoning • Dry food stores
• Bacteria • Fruit and vegetable storage
• Pathogenic bacteria • Chilled food storage
• Food spoilage • Refrigerator temperatures
• Damaged packaging • Frozen food storage
• High and low-risk foods • Freezing and thawing
• Raw foods
• Controlling bacteria with temperature and time (Continued on next page)
• Cross-contamination
• Food preservation
• Toxins
• Viral contamination
• Preventing microbiological contamination
Module Six - Food Preparation

This module will provide you with the knowledge you need to
prepare food safely, including the correct temperatures for
cooking and reheating food, and how to display food for sale at the
correct temperature, whether hot or cold.

• Thawing frozen food


• Cooking and reheating
• Taking food temperatures
• Cooling food
• Hot holding
• Cold holding
• Food service

Module Seven - Personal Hygiene

This module explains the importance of personal hygiene and


outlines the hygiene guidelines that all food handlers should
follow.

• Food handler responsibilities


• Hand hygiene
• Hand washing procedures
• Protective gloves
• Further hygiene considerations
• Protective clothing
• First aid kits
• Wounds and sores

Module Eight - Food Premises Design, Layout, Size and


Suitability

This module explains the importance of correct design and


use of your retail premises and equipment in order to prevent
contamination, including pest control and waste management.

• Food handler responsibilities


• Food premises and the law
• Principles of design
• Pests
• Preventing pests
• Waste management

Module Nine - Food Premises Cleaning and Disinfection

This module outlines the correct cleaning methods you should


follow to ensure that you are upholding good food hygiene
practices.

• Why do we clean?
• Cleaning and disinfection
• Cleaning schedules
• Safe cleaning
• Clean as you go
• Six stages of cleaning
• Cleaning food storage areas and chillers
• Cleaning public areas
• Food handling equipment
• Dishwashers
Aims of the training
By the end of this course, you will:

• Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the
principles of food safety management systems.
• Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how
you can control it.
• Understand safe practices around food storage for different types of food, be able to explain the differences between ‘use by’ and ‘best
before’ dates, and know how to carry out effective stock rotation.
• Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to properly take food
temperatures.
• Be aware of the importance of personal hygiene, how to carry out proper hand washing procedures, and recognise when it’s important to
wash your hands.
• Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.

© 2021 High Speed Training Limited | All rights reserved

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