Food Hygiene for Catering Level 2
The Food Hygiene course is divided into 8 easy to follow interactive modules and includes a multiple choice test at the end:
Course Content
1) Food Safety Legislation – food handlers and the law
2) Microbiological Hazards – the top 10 causes of food poisoning
3) Physical, Chemical and Allergenic Hazards – types of physical contamination
4) Food Storage – food labeling and storage
5) Food Preparation – cooking, reheating, taking food temperatures
6) Personal Hygiene – food handler responsibilities
7) Food Premises Design and Cleaning Schedules – food premises and the law
8) Further Information – ‘Safer Food-Better Business’
By the end of the course learners will be able to:
• Identify food hygiene hazards.
• Describe safe food practice.
• Apply controls to achieve high standards of food hygiene.
• Explain the principles of food safety management systems.
• Work in a way that is ethical for the consumer and fulfills your legal obligations as a food handler.
Course Content
1) Food Safety Legislation – food handlers and the law
2) Microbiological Hazards – the top 10 causes of food poisoning
3) Physical, Chemical and Allergenic Hazards – types of physical contamination
4) Food Storage – food labeling and storage
5) Food Preparation – cooking, reheating, taking food temperatures
6) Personal Hygiene – food handler responsibilities
7) Food Premises Design and Cleaning Schedules – food premises and the law
8) Further Information – ‘Safer Food-Better Business’
By the end of the course learners will be able to:
• Identify food hygiene hazards.
• Describe safe food practice.
• Apply controls to achieve high standards of food hygiene.
• Explain the principles of food safety management systems.
• Work in a way that is ethical for the consumer and fulfills your legal obligations as a food handler.