Basic Food Hygiene Course (Level 2)

Basic Food Hygiene Course (Level 2)

Food Safety Training Courses

The Basic Food Hygiene Training Course  (level 2) is ideally suited for food operatives, kitchen staff, care assistants and service staff.
Its possible that this training course can lasts 6 hours . It is possible to run at times to suit your requirements. The course ends with a multiple choice test.

Basic Food Hygiene Training Course

The majority of food experts may agree that a reduction in the high levels of food poisoning . Will only be achieved by the education of food handlers.
The EU Law Hygiene for Foodstuffs requires. Food Businesses to make sure that any staff who handles food. Have to be supervised as well as  instructed and trained in Food Hygiene in a way that is appropriate to the work they do.

On completion of this basic food hygiene training course learners should understand:

  • Why food safety training is important
  • Their personal and legal responsibilities
  • The impact of food borne illness
  • Why food becomes contaminated
  • How to prevent contamination through good hygiene practices
  • Understand how to control contamination through safe temperatures and storage
  • How to control food safety hazards at critical control points using a HACCP based Food Safety Management System

Basic Food Hygiene Training Course Syllabus.

  • Understand how individuals can take personal responsibility for food safety.
  • Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour
  • Describe how to report food safety hazards.
  • Outline the legal responsibilities of food handlers and food business operators
  • Understand the importance of keeping him/herself clean and hygienic.
  • Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination
  • Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds
  • Understand the importance of keeping the work areas clean and hygienic.
  • Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal
  • State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
  • Outline the importance of pest control
  • Understand the importance of keeping food safe.
  • State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.
  • Explain how to deal with food spoilage including recognition, reporting and disposal
  • Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
  • Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
  • Describe stock control procedures including deliveries, storage, date marking and stock rotation

Successful candidates will receive a certificate. Its possible to host the course at your place of business however if not suitable, We can offer a venue ideal for instruction

On-site tutor-led Learning

We provide tutor-led training courses that are usually delivered at your business premises. This can ensure the most cost-effective use of your personnel’s time. The training timings can flexible for the start of the training course. This training location may be chosen by the customer. We deliver high quality training courses through the East Midlands, South and East Yorkshire as well as Lincolnshire.

If you wish to book this training course just Email Ian Now or call Ian now on 07775877057 to book your training course today. If you like this course you may like the Food Hygiene Awareness

Updated 10/11/2016

Food Hygiene Awareness (level 1)

Food Hygiene Awareness (level 1)

Food Safety Training Courses

Food Hygiene Awareness (level 1)is a basic course appropriate for anybody.

The course has been designed to help the food and catering industries to provide training to a safe level for those who perform “low risk” tasks such as clearing tables, maintaining stores, delivering food such as ”meals on wheels” and other such similar tasks. This course is also relevant to employees working in food factories but not in “high risk” sections of the plant.

On-site tutor-led Learning

This course covers the basics of food safety awareness including food poisoning and bacteria . If you like this course you may like the Basic Food Hygiene Course

This short course is also designed in a way that makes it ideal as a refresher for catering staff who have already done the basic hygiene course. The content is designed to update and refresh information from the one day course. It can also be used as basic training for staff who do not have direct contact with food preparation.

Food Hygiene Awareness Syllabus

  • Food poisoning
  • Bacteria
  • Cross contamination
  • Pests

Course Objectives

  • Session 1- Introduction to Food Safety
  •  Explain the importance of food safety
  •  Describe the benefits of good food safety standards and the consequences of poor food safety standards
  •  Explain the role of “scores on the doors” by the Food Standards Agency
  •  Describe the responsibilities of the food safety operative
  •  State the legislation that enforces food safety in the United Kingdom
  •  Describe the responsibilities of employers in creating and maintaining a food safety environment
  •  Explain the terms “due diligence”, “HACCP, “contamination”, “food safety”, “hazard”
  •  Describe the five types of food contamination
  •  Explain the symptoms of food poisoning and the “at risk groups”.
  • Session 2- Personal Hygiene
  •  Explain the risk to food by working with unhygienic hands, equipment and clothing
  •  List the reasons when food handlers should wash their hands
  •  List the facilities required for good hand washing
  •  Demonstrate how to wash your hands effectively
  •  Describe the importance of wearing protective clothing and list the different types of protective clothing
  •  Explain when a food handler must report an illness to supervisor/manager
  • Session 3- Cleaning and disinfection
  •  Explain the importance of cleaning and disinfection in maintaining a safe food safety environment
  •  Define the terms “cleaning, disinfectant, detergent, sanitizer”
  •  Describe when to clean/disinfect and the principle of “clean as you go”
  •  Describe the role of cleaning schedules
  •  Explain the principles of using chemicals to clean food environments
  •  Explain the wet cleaning and disinfecting process
  •  Describe the importance of preventing pests in the food environment and the role of the food handler in preventing pests
  •  Explain the potential signs of a pest infestation
  • Session 4- Contamination and bacteria
  •  Describe how food can be contaminated by physical, chemical, biological, naturally occurring and allergens
  •  Define the term “cross contamination”
  •  Describe the methods the food handler can use to prevent cross contamination
  •  Describe the principle of stock rotation
  •  Describe the principle of “binary fission”
  •  Describe the “food poisoning chain”
  •  List the methods available to reduce the risk of illness

If you wish to book this training course just Email Ian Now or call Ian now on 07775877057 to book your training course today. If you like this course you may like the Basic Food Hygiene Course.

Updated 10/11/2016