Food Safety Level 2

Course content

1. State 3 consequences of poor standards of food hygiene and 3 benefits of good standards.
2. List 4 potential food contaminants.
3. Describe how probe thermometers should be calibrated, used, cleaned and disinfected.
4. State temperatures required to destroy human bacteria or to minimise their multiplication.
5. State 3 things that are legal requirements for food handlers.
1. State 3 consequences of poor standards of food hygiene and 3 benefits of good standards.
2. List 4 potential food contaminants.
3. Describe how probe thermometers should be calibrated, used, cleaned and disinfected.
4. State temperatures required to destroy human bacteria or to minimise their multiplication.
5. State 3 things that are legal requirements for food handlers.

Description

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

Requirements

No previous knowledge required. For beginners or those refreshing their certificate.

If requested, a reader can be provided for the test at the end if needed.

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.

£30.00
Concessionary Fee: £10.00