Sign In Food Safety
Course content
- State temperatures required to destroy human bacteria or to minimise their multiplication.
- State 3 things that are legal requirements for food handlers.
- State 3 consequences of poor standards of food hygiene and 3 benefits of good standards.
- List 4 potential food contaminants.
- Explain how probe thermometers should be calibrated, used, cleaned and disinfected.
- State 3 consequences of poor standards of food hygiene and 3 benefits of good standards.
- List 4 potential food contaminants.
- Explain how probe thermometers should be calibrated, used, cleaned and disinfected.
- State temperatures required to destroy human bacteria or to minimise their multiplication.
- State 3 things that are legal requirements for food handlers.
About Course
This essential course covers the causes of food poisoning, contamination, high risk foods, current legislation and much more to help you adopt safe working practices in the handling of food in work or community settings.
A level 2 certificate is gained on completion.
Course content:
Food safety terminology
Food safety law
Food safety hazards
Refrigeration and chilling
Cooking and re-heating
Food handling
Safe food storage
Cleaning
What do I need to do this course?
Pen and paper to make notes and to be able to attend the full course on the day.
What do I need to do this course?
Pen and paper to make notes and to be able to attend the full course on the day.
Teaching Methods
Tutor presentation & workbook exercises with opportunities for questions and discussion.
How is your progress checked?
Learners will be asked to complete a Personal Learning Record at the end of the day. There is a multiple choice exam at the end of the day based on the content covered during the course. If requested, a reader can be provided but the learner cannot receive help with the answers.
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