Infections caused by contaminated food have a much higher impact on the most vulnerable people in society and can easily lead to serious illness and death.
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Food Safety Level Two
Meets current UK and EU legal requirements for food handlers
The food safety level 2 course is the minimum requirement for all food handlers employed within the food industry. The contents of the level 2 food safety course gives learners the knowledge and understanding of the importance of food safety and the control measures needed to control the hazards to food.
This course matches all major training organisations level 2 syllabus and meets or exceed all current UK and EU requirements for basic food safety.
Basic level of English
A 30 minute assessment is taken at the end of the day.
Assessment consists of 30 multiple choice questions.
Successful candidates will need to achieve 80% or more.
On successful completion of the course, you will receive a digital Food Safety Level 2 certificate from OnSite-24/7 (laminated certificates and in-house certificates with your company logo displayed are available upon request)
Introduction to Food Safety.
This introductory section will explain the importance of food safety and what risks are associated with poor standards of food safety and hygiene.
Microbiological Hazards to Food
Learners will learn and gain an understanding about the differences between high and low risk food category’s. The different types of bacteria and virus that causes of food poisoning and foodborne illness. The effect of different temperatures on bacteria. The control measures needed to prevent the spread of harmful bacteria from the three routes of contact.
Physical hazards to Food
Learners will learn about the different types of hazards; physical, chemical and allergen contamination and how to prevent and control them.
Learners will gain knowledge covering the requirements of a documented Food Safety Management system based on HACCP.
Learners will learn the importance of temperature control and gain an understanding on the ways to thaw frozen food, cooking and reheating temperatures, taking food temperatures, ways to cool food, hot and cold holding.
Learners will learn about the importance of approved suppliers and correct delivery conditions, food labelling, The difference between the use by and best before dates, safe food storage of dry food stores, chilled food storage and refrigerator temperatures, frozen food storage and stock rotation. Food spoilage and preservation.
Learners will learn about the importance of personal hygiene and the effects of poor hygiene standards. This section also covers; Food handler responsibilities, hand hygiene and correct washing procedures, protective clothing, general health, cuts, infections and sores.
Food Premises Design, Layout, Size and Suitability
Learners will cover the food premises and the principles of design, food handling equipment, waste management and how it can help prevent the contamination of food.
Learners will learn about the different types and signs of pest activity and the types of pest control available.
Food Premises Cleaning and Disinfection
Learners will learn the reason for cleaning and disinfecting, the types and stages of cleaning and the chemicals that can be used. The importance of cleaning schedules, and the areas to clean to prevent pathogenic bacteria contamination and pests activity.
Food safety Legislation
Learners will gain an understanding of the legal requirements of food handlers, employer responsibilities, The EHO and their enforcement of food safety law, legal notices, prosecution and due diligence defence.
Food Safety Legislation
Useful Publication Links
Basic Food Safety & Hygiene