HACCP Level 2 Food Hygiene and Safety for Retail
HACCP Level 2 Food Hygiene and Safety for Retail course is aimed for candidates associated with retail food industry with responsibilities ranging from handling, preparing, processing, to transporting and serving food and food products. The occupational safety and health course, which is accredited by CPD and approved by RoSPA, provides information on food control act, safety procedures, legal responsibilities and best practices in managing workplaces sans hazards, safe food storage, maintaining high personal hygiene and overall cleanliness.
As per the existing rules, all food manufacturers and managers should have basic understanding on food hygiene, safety procedures, healthy practices and how to keep the workplaces clear from all types of hazards, dangers, contaminants and pollutants. The course, offered through our world-class training centers spread across several nations, provides candidates with quality, updated and easy to comprehend study material, several interactive sessions, informative videos on various safety and health issues of food industry and critical handling procedures.
This course is also recognized by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training. Candidates can use CPD logo as well as RoSPA logo for their career growth.
Course Contents:
The course is divided into 8 accessible, interactive modules and includes an assessment at the end.
- Food Safety Legislation – food handlers and the law, key terms, European and UK regulations, food handler training, prosecution, HACCP, enforcement of food safety law, legal notices, due diligence and the Food Hygiene Ratings Scheme.
- Microbiological Hazards – the top 10 causes of food poisoning, food poisoning in the UK, symptoms of food poisoning, preventing food poisoning outbreaks, controlling temperature and time, low and high risk foods, cross contamination, common food poisoning bacteria, food spoilage, food preservation and preventing microbiological contamination.
- Physical, Chemical and Allergenic Hazards – types of physical contamination and controlling physical contamination, chemical hazards and controlling chemical contamination, allergenic contamination and controlling allergens, food intolerances, anaphylactic shock and allergen law.
- Food Storage – choosing a supplier, food distribution and deliveries, food labelling and storage, use by and best before dates, refrigeration and temperatures, freezing and defrosting and stock rotation.
- Food Preparation – cooking, reheating, taking food temperatures, how to take a food temperature, hot holding, cooling food and food service.
- Personal Hygiene – food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, bad habits, illness, hair, jewelry and smoking and protective clothing.
- Food Premises Design and Cleaning Schedules – food premises and the law, principles of design, waste management, cleaning and disinfection, cleaning schedules, safe cleaning, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests.
- Further Information – how to register a food business, contacting the local authority, Safer Food Better Business, legal documents and FSA publications.
Exam Assessment:
At the end of the online course, students can take an online test, anytime they want. There will be 30 multiple choice questions and minimum pass mark is 70%. The answered questions are reviewed immediately, and results are known instantly.