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Level 2 Food Safety and Hygiene

Course Summary

This 1-day course is the minimum requirement for all food handlers employed in the food industry. It focuses on the importance of food hygiene, associated food safety hazards, good hygiene practice and controls based upon awareness of food safety management systems.
Food handlers include:

• Any person who handles food whether open or packaged
• Any person who enters food premises – maintenance engineers, delivery personnel

Candidates can choose whether to take an exam focusing on Food Safety for Manufacturing, Catering or Retailing.

Course Structure & Content

Individual Responsibility within Food Safety Procedures

• Importance of Food Safety
• Food borne illness
• Food Safety procedures
• Legal responsibilities

Food Handlers Cleanliness & Hygiene

• Personal hygiene
• Illness reporting

Keeping Work Area Clean and Hygienic

• Cleaning & disinfection
• Surfaces & equipment
• Waste disposal
• Pest control

Receive and Store Food Safely

• Stock rotation
• Temperature control

Prepare, cook, hold and serve food safely

• Food safety hazards
• Contamination & cross contamination
• Temperature control
• Safe preparation, cooking, chilling and reheating of food