Sign In Food Safety Level 2
Course content
- 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:
This classroom based course is suitable for anyone, beginners and those refreshing their knowledge.
The tutor will guide you through a range of topics such as common safety hazards in the kitchen, how to chill, store and refrigarate food, safe cooking and re-heating temperatures, as well as topics such as current legislation and food terminology.
What do I need to do this course?
None
What do I need to do this course?
None
Teaching Methods
Tutor presentation & workbook exercises with opportunities for questions and discussion.
How is your progress checked?
Question and answers throughout the day.
Extra study or practice required at home.
N/A
What can I do after this course?
Please look at our other food, catering and hospitality courses, ranging from Beginners baking, to Introduction to cafe skills.
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