FOOD HYGIENE AND SAFETY FOR CATERING LEVEL 2
CO URSE CO NT EN T
OVE RVIEW
TRAINING EXPRESS REINVENTING TRAINING
020 8158 3412 www.trainingexpress.org.uk
The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely. The Level 2 Food Hygiene and Safety for Catering training course provides the learner with a comprehensive and solid grounding in the legal and health requirements of catering operatives and management in food businesses, as well as laying out the practical skills, explanations and knowledge needed to ensure that these requirements are met. The course is designed to be instructive and engaging, with a balance of practical and theoretical information, and engaging video and photographic content to illustrate learning points. The course meets the standard required to comply with UK food safety legislation.
MODULE ONE
FOOD SAFETY LEGISLATION In Module One, you will learn what is expected of you under the law as a food handler and understand the key UK legislation governing food handling and preparation, as well as the EU law which will likely remain relevant even after Brexit. You will also understand how this law is enforced by Food Safety Officers and what will happen if anyone in your business breaks these laws. We will also learn what an HACCP food safety management system and the Food Hygiene Rating System are, as well as why they are relevant to your industry and work and why they are important. Definitions of terms regarding food hygiene and safety will also be provided as part of the module. • • • • •
MODULE TWO
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Premises and equipment Food safety Food safety management Food handling and food handling training Temperature control
MICROBIOLOGICAL HAZARDS In Module Two, we will look at how the rigorous implementation and effective management of food safety standards in your business or workplace can prevent food poisoning f rom occurring. The module will also teach you how to carry out the essential control measures needed to prevent food poisoning.
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MODULE THREE
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PHYSICAL, CHEMICAL AND ALLERGENIC HAZARDS In Module Three, you will learn about the three other major forms of hazard (excluding microbiological hazards) which can contaminate food and harm humans. You will also learn how to prevent these hazards f rom contaminating food intended for human consumption. • • • • • • • • • • • •
MODULE FOUR
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The top 10 causes of food poisoning How common is food poisoning in the UK? The medical symptoms of food poisoning Who is most at risk? How to prevent a food poisoning outbreak The four major food contamination hazards What are microbiological hazards? Which types of bacteria are involved? Spore-forming bacteria Bacterial poisons Low risk and high-risk foodstuffs Controlling bacteria with temperature
Physical hazards: the ‘6 Ps’ Sources of physical contamination How to control physical contamination The types of chemical hazards Controlling chemical contamination The types of allergenic contamination The major types of allergen Food intolerances How to control allergenic contamination What is anaphylactic shock? What to do if someone shows signs of anaphylactic shock Allergens and the law
FOOD STORAGE This module explains the particular controls which all food handlers should abide by with regard to food storage, based on HACCP documentation.
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How to choose a supplier Food distribution and deliveries Food labelling and storage ‘Use by’ dates ‘Best before’ dates Safe food storage Dry food stores Storing f ruit and vegetables Chilled food Ref rigeration Freezing Stock rotation
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MODULE FIVE
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FOOD PREPARATION Module 5 looks at the correct temperatures and conditions for making food, cooking and reheating, as well as thawing, heating and cooling food, which all food handlers are required to know. This module will guide you through the correct ways to prepare food, f rom thawing to cooking and reheating, and ‘hot holding’. • • • • • •
MODULE SIX
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Food preparation Cooking and reheating Measuring food temperatures ‘Hot holding’ ‘Cold holding’ Food service
PERSONAL HYGIENE Module 6 will teach you how to implement personal hygiene best practice while ensuring that you know the methods and regulations which you should follow. • • • • • •
Your responsibilities as a food handler Hand hygiene and hand washing The use of protective gloves Avoiding bad habits What to do if you are ill Protective clothing
FOOD PREMISES DESIGN AND CLEANINGSCHEDULES Module 7 will teach you how both internal and ergonomic design, and strict cleaning protocols and schedules, will enable you to sustain a fully a hygienic and safe food-production area. The module will also demonstrate the consequences of not following these guidelines and procedures.
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Legal obligations of food premises Principles of food premises design Waste management Cleaning and disinfecting Cleaning schedules Safety and cleaning The six stages of cleaning How to clean chill cabinets and food storage areas Electric dishwashers How to prevent pests
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MODULE EIGHT
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FURTHER INFORMATION Module 8 deals with the extra information and legal tips that will help you to manage your food handling business effectively, with regard to the topics discussed in this course. You may also find some interesting and helpful addresses and links to find out more about food safety and hygiene in the catering industry. • • • •
Registering your business Safer Food, Better Business (SFBB) Legal information and links Test questions
LEARNING OUTCOMES By the end of the course learners will be able to demonstrate that they can: • • • • •
Determine the food hygiene hazards. Describe and understand the safe food practices. Implement controls to acquire high standards of food hygiene. Analyse the principles of food safety management systems. Requirements to acomplish your legal obligations as a food handler.
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FOOD HYGIENE AND SAFETY FOR CATERING LEVEL 2
COURSE CONTENT OVERVIEW
TRAINING EXPRESS REINVENTING TRAINING
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