By the end of the course the delegate will have a greater understanding of the measures required to restrict contamination in food manufacturing.
Who Should Attend:
Anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
At the end of our Food Safety Level 2 course all learners will:
Understand how individuals can take personal responsibility for Food Safety
- Outline importance of Food Safety Procedures, Risk Assessment, Safe Food Handling & Behaviour
- Describe how to report Food Safety hazards
- Outline the legal responsibilities of Food handlers and Food business operators
Understand the importance of keeping him/herself clean and hygienic
- Explain the importance of personal hygiene in Food Safety including its role in reducing the risk of contamination
- Described effective personal hygiene practices, fro example, protective clothing, hand washing, personal illnesses, cuts and wounds
Understand the importance of keeping work areas clean and hygienic
- Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe storage of cleaning chemicals and waste disposal
- State how work flow, work surfaces and equipment can reduce contamination risks and cleaning
- Outline the importance of pest control
Understand the importance of keeping Food safe
- State the sources and risks to Food Safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.
- Explain how to deal with food spoilage including recognition, reporting and disposal
- Describe safe Food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting Food.
- Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food.
- Describe stock control procedures including deliveries, storage, date marking and stock rotation.