Duration: 60 Minutes
This online Food Safety and Hygiene training is an in-depth course which builds on a basic knowledge of food safety in the workplace – whether in Food Manufacture, Hospitality or Retail.
As a continuation of Food Safety and Hygiene Level 1, this programme is aimed at those who are consistently required to handle various types of food in the workplace.
It covers all that you need to know about food hazards and food poisoning, with clear explanations of the various ways in which food can become contaminated; personal hygiene; cleanliness in the food preparation area; safe storage; cooking; and chilling.
Once you’ve completed this e-learning course, you will finish with a Level 2 Food Hygiene Certificate, proving that you understand how to handle food in the workplace. The course also looks at Food Safety Management Systems (including HACCP), record keeping and legal requirements for food premises.
Food Safety and Hygiene Training – Level 2 Course Contents
1. Food Hazards and Food Poisoning
As one of the major concerns in modern food processing, the first section is all about food poisoning. To achieve your Level 2 Food Hygiene Certificate, you need to understand the four major ways in which food can become contaminated, what the symptoms of contaminated food are, and how to avoid the dangers.
Firstly, we will look at the risks of microbiological contamination, including bacteria, viruses, moulds and parasites. We take an in-depth look at what bacteria actually needs to grow and multiple, and use it to explain how easy it is to reduce risks. We also explain the importance of food labelling and stock rotation.
We then move on to chemical contamination, including the risks of cleaning products and pesticides in your food. You will be able to learn the importance of storing and using chemical products well away from food products.
This is followed by a detailed look at physical contamination. This is all about protecting food from visible objects which might contaminate it, including animal hair, jewellery, packaging, fingernails and more!
Finally, we take a look at allergenic hazards in foods – these are foods which can cause an allergic reaction. These can include peanuts and food colourings, and how important it is to ensure that honest allergy information is displayed on all labels, packaging and menus.
2. Personal Hygiene
One of the most serious hazards in the entire food industry is people themselves – people carry bacteria of all kinds, which can really be a problem if they contaminate food. This section is all about adhering to standards of good personal hygiene, including washing hands and being careful about what you wear.
The section even contains a step-by-step guide to help you understand how you should wash your hands!
3. The 4 C’s of Food Safety
This section covers the 4 main C’s of food safety – cleanliness, cross-contamination, cooking and chilling.
Cleanliness in food-prep areas covers simple things, like tidying up as you go, how to keep your work surfaces clean and how to wash-up properly.
Cross-contamination is where harmful bacteria are spread from one thing to another. This could be anything for food, surfaces, hands or shared equipment. Mostly, this contamination occurs simply by touching the item without washing your hands correctly. This can happen at any point during the food-production process, so we also information on the correct storage of food and disposal of waste.
Cooking and reheating foods safely includes the use of reliable probe thermometers.
Chilling and defrosting foods in the correct manner is hugely important, and this course contains step-by-step guides on how to check the temperature in fridges and freezers.
4. Procedures and Premises
In this final section we cover aspects of food safety which are required at Level 2, including Food Safety Management Systems which are planned sets of procedures designed to manage food safety hazards and based on HACCP principles (Hazard Analysis Critical Control Point).
The importance of record-keeping is also included – things like oven, fridge and freezer temperatures, training records, cleaning records and records about where food came from and where it’s going to (where appropriate).
We talk about inspections and finally we use an interactive screen with clickable areas to show the legal requirements for food premises.
Get in touch on 01206 363710 or firstname.lastname@example.org to request a free trial.