Food Hygiene Course Level 2 For Catering

1. Food Hygiene Course Level 2 For Catering Posted on March 26, 2022March 26, 2022 by admin (14886 Reviews) £20 +VATAdd item to basketAdd To Basket Discounts for bulk purchases: 10% discount on 10+ courses 20% discount on 50+ courses Team training This food hygiene course online level 2 s as been designed to help anyone who handles, prepares or serves food in the catering industry understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning. By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they serve from contamination. The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises and video content to ensure learners thoroughly comprehend their food safety responsibilities. •Matches RSPH and CIEH syllabus •Matches REHIS elementary food hygiene syllabus •Meets UK and EU legal requirements for food handlers

2. •Accredited by CPD and Assured by RoSPA •Endorsed by the Institute of Hospitality •Fully online course and assessment with no time limits •Full audio voiceover •Approximate duration: 2 hours •On completion, certificate is posted the next working day All Courses •Food Hygiene •Health & Safety •Business Skills •Education •Health & Nutrition •Safeguarding People •Financial Services •Personal Development •Recently viewed Who should take this course? The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely. This Level 2 Food Hygiene and Safety for Catering course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices. The course is suitable for food handlers in all disciplines of the catering sector, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges. If you are a manager or supervisor in any of the above sectors, then our Level 3 Food Safety & Hygiene In Catering Course is more suitable for you.

3. This certified online training is ideal for people working in positions such as, but not limited to: •Chef / Cook •Catering / Kitchen Assistant •Teacher •Support / Care / Charity Worker Certification All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines. This course is also assured by the Royal Society for the Prevention of Accidents through their RoSPA Qualifications Assurance System, as providing up-to-date, quality and content-approved training. Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards. On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit. This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate. Environmental Health Officers This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and

4. are verified as containing the necessary knowledge to achieve the level of training specified. Course content Module Description Key definitions, food handler training, the Food Hygiene Rating Scheme (FHRS) in England, Wales and Northern Ireland, and the Food Hygiene Information Scheme (FHIS) in Scotland. Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence. Food poisoning, bacteria, pathogenic bacteria, food spoilage, acrylamide, high and low risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination. Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws and Natasha’s Law. Introduction to Food Hygiene and Safety 1 2 Food Safety Legislation 3 Microbiological Hazards Physical, Chemical and Allergenic Hazards 4

5. Suppliers and deliveries, food labelling, use by and best before dates, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing and thawing, and stock rotation. Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service. Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores. Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management. Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests. 5 Food Storage 6 Food Preparation 7 Personal Hygiene Food Premises Design, Layout, Size and Suitability 8 Food Premises Cleaning and Disinfection 9 Download Course Overview (PDF) Aims of the course By the end of the course, you will: •Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems. •Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.

6. •Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control. •Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, and know how to carry out effective stock rotation. •Be aware of the importance of personal hygiene, how to carry out proper handwashing procedures, and recognise when it’s important to wash your hands. •Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to properly take food temperatures. Assessment The online assessment is taken on completion of the training material. You will be asked 30 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don’t pass don’t worry! You can take the test as many times as you need with no extra charge.