HACCP Level 2 Food Safety & Hygiene ForCatering
HACCP Level 2 food safety& Hygiene for Catering course is aimed for those who are involved in food production, process and distribution business. The course enables them to understand the legal procedures, rules and regulations, safe and healthy practices, controlling hazards, managing food safety, workers’ personal hygiene, storage and transportation safety and overall cleanliness.
As per the law, all food handlers such as workplace managers, supervisors, cooks, food processors, suppliers, etc must have an understanding of the best practices and procedures of maintaining high food quality, hygiene and should ensure safe and healthy work environment to prevent the food and food products from getting contaminated. The food safety training provides candidates with the latest and standard food hygiene methods with the help of well-researched and approved written study material, interactive exercises and informative video content to help students improve their knowledge and expertise in food safety responsibilities.
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:
Students, after completing their online training session, will be asked to go for an online assessment test. They have to answer 30 multiple choice questions from the