Level 2

Food Safety
Made Easy
Lesson Aims Learning Outcomes
For the learners to have an understanding of how to work The learner should be able to:
safely and effectively within the food handling industry (or 1.  Understand the importance of food safety and the law relating to food safety
in relevant associated activities). To be able to work within including enforcing authorities.
best practice and legal guidelines and know how these 2. Identify the main sources of food contamination and how to
guidelines make for a safe and effective food handling prevent contamination.
business. To understand and put in place basic food safety 3. Understand food contamination including bacteria & spores,
risk assessments. and how these can multiply.
4. Identify the causes of food poisoning and the signs and symptoms
on affected individual(s).
Time: 5. Understand how to reduce the risk of food poisoning
and cross-contamination.
09:30 – 17:00 6. Understand the importance of temperature control.
7. State how to store food safely and correctly.
8. Understand the importance of personal hygiene and the use of personal
protective equipment and clothing.
9. List common pests and evidence of; understand the effect that these can have
on the food handling area and be able to identify ways of pest control.
10. Define cleaning, disinfection and sterilisation. To be able to apply the principals
of cleaning to a variety of cleaning tasks.
11. Understand the principles and methods of risk assessment and Hazard Analysis
and Critical Control Points HACCP.
Copyright 2009 Qualsafe.com and Weirdstone Limited
Level 2 Food Safety
Time Content Teaching Strategy Student Activity Resources Assessment Page reference Powerpoint slide
Tutor to introduce course
and health and safety of
classroom, students to fill in Lecturing, discussion, Listening, Talking, Flipchart, Multimedia,
09:30 attendance sheets and all to listening, Q&A Discussion, Q&A Student, Manuals
Initial assessment
introduce themselves to
everyone (ice breaker)

Course rationale – Talking, discussion,

Lecturing, discussion, listening Flipchart, Multimedia,
09:45 The importance of and watching, Q&A
listening and watching,
Student, Manuals
Formative assessment 4–5 4–7
Food Hygiene. Q&A

The law relating to food Talking, discussion,

Lecturing, discussion, listening Flipchart, Multimedia,
09:55 hygiene and enforcing and watching, Q&A
listening and watching,
Student, Manuals
Formative assessment 6–7 6 – 17
agencies. Q&A

Talking, discussion,
Lecturing, discussion, listening Flipchart, Multimedia,
10:25 Food contamination. and watching, Q&A
listening and watching,
Student, Manuals
Formative assessment 8–9 18 – 22
Q&A

Talking, discussion,
Bacteria and Biological Lecturing, discussion, listening Flipchart, Multimedia,
10:35 Hazards. and watching, Q&A
listening and watching,
Student, Manuals
Formative assessment 10 – 11 – 12 23 – 38
Q&A

10:50 BREAK
Talking, discussion,
Bacteria and Biological Hazards Lecturing, discussion, listening Flipchart, Multimedia,
11:05 continued. and watching, Q&A
listening and watching,
Student, Manuals
Formative assessment 10 – 11 – 12 23 – 38
Q&A

11:35 Reducing the risk of illness Watching, Q&A Watching, Q&A Manuals Assessment 13 39 – 42

Talking, discussion,
Lecturing, discussion, listening Flipchart, Multimedia,
11:45 Time and temperature controls. and watching, Q&A listening and watc hing,
Student, Manuals
Formative assessment 14 – 17 43 – 44
Q&A

Talking, discussion,
Lecturing, discussion, listening Flipchart, Multimedia,
12:15 Food storage and preservation and watching, Q&A
listening and watching,
Student, Manuals
Formative assessment 18 – 19 45 – 46
Q&A

12:30 LUNCH
Copyright 2009 Qualsafe.com and Weirdstone Limited
Level 2 Food Safety (continued)
Time Content Teaching Strategy Student Activity Resources Assessment Page reference Powerpoint slide

12:30 LUNCH
Talking, discussion, Flipchart, Multimedia,
Personal hygiene including
listening and watching, Student, Manuals.
personal protective equipment Lecturing, discussion, listening
13:00 and clothing and hand washing and watching, Q&A
Q&A Formative assessment 20 – 21 47 – 50
UV light and hand wash
exercise.
Hand washing exercise. gel.

Lecturing, discussion, listening Talking, discussion,

Flip chart, pens and
13:30 Pest control. and watching. listening and watching,
paper.
Formative assessment 22 – 23 51 – 52
Q&A Q&A

Talking, discussion,
Lecturing, discussion, listening Flipchart, Multimedia,
14:00 Cleaning and disinfection. and watching, Q&A
listening and watching,
Student, Manuals
Formative assessment 24 – 25 53 – 59
Q&A

14:30 BREAK
Talking, discussion, Flipchart, Multimedia,
Premises and equipment Lecturing, discussion, listening
14:45 Including rubbish disposal. and watching, Q&A
listening and watching, Student, Manuals, Formative assessment 26 60 – 62
Q&A Company policy

Food safety management Talking, discussion, Flipchart, Multimedia,

Lecturing, discussion, listening
15:15 including risk assessment and and watching, Q&A
listening and watching, Student, Manuals, Formative assessment 27 – 29 63 – 68
HACCP Q&A Company policy

Multiple-choice question
16:30 Multiple choice question paper. Invigilation of assessment. Student participation.
paper.
Summative assessment

Course evaluation
course close

Copyright 2009 Qualsafe.com and Weirdstone Limited