Course overview
Why do I need this course?
- Meet legal requirements for food handling in catering and hospitality roles
- Prevent foodborne illness by applying advanced hygiene and safety practices
- Demonstrate competence with a Level 2 qualification recognised across the UK
- Protect your customers by maintaining high standards in food preparation
What will I learn?
- Key food safety hazards and how to control them
- Safe food storage, preparation, and temperature control techniques
- Personal hygiene and cleaning protocols in food environments
- Legal responsibilities and enforcement under food safety law
Who is this course for?
- Food handlers and kitchen staff in catering, retail, or care settings
- Supervisors and team leaders responsible for food safety compliance
- Staff preparing or serving food in schools, hospitals, or hospitality venues
- Anyone needing a Level 2 food safety qualification for their role
Course details
In this comprehensive course, you will gain an appreciation and understanding of the importance of maintaining high food safety and hygiene standards. We will delve into the specific laws and regulations governing food practices in the UK, ensuring your compliance with these vital guidelines. You will learn how to identify and effectively mitigate risks present in the kitchen environment, with a strong emphasis on preventing food contamination and cross-contamination. Promoting safe food handling and storage practices will be a key focus, along with the implementation and maintenance of a HACCP-based system for ensuring food safety. Additionally, you will develop the ability to recognise and respond to various health risks, including food allergies. Finally, we will guide you in establishing and maintaining proper personal hygiene practices, ensuring the highest standards of safety throughout your food-related endeavours.
Upon completion of this course, the learner will:
- Understand the importance of food safety and hygiene
- Comply with food laws and regulations in the UK
- Identify and mitigate risks in the kitchen environment
- Prevent food contamination and cross-contamination
- Promote safe food handling and storage practices
- Implement and maintain a HACCP-based system for food safety
- Recognise and respond to health risks, including food allergies
- Establish and maintain proper personal hygiene practices
This course is made up of the following modules:
- The importance of food safety and hygiene
- Food safety law
- Kitchen hazards – dangerous environments
- Kitchen hazards – the law and your role
- Food contamination and cross-contamination
- Bacteria
- How to prevent food poisoning
- Maintaining good personal hygiene
- Hazard analysis and critical control point (HACCP)
- Course Length: 220 mins
