- Based in Hereford
West Midlands,South West,Wales
How to book
Use the course enquiry form on the right or call them on 01432 383678.
Training Course Details
- Delivery Method: In-house/Workplace, Classroom-based/Venue
- Suitable for: Individual, Group
- Venue Option 1 - Location: Churchill House, Hereford HR1 1DE
- Venue Option 1 - Dates: 11 January 2017
This Level 2 course will provide participants with the knowledge and an understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based on an awareness of food safety management systems.
Participants will learn how to maintain good practice in the handling, processing and preparation of safe food.
Who is it for?
Anyone who handles food, whether that is open or packaged, including drinks and ice.
This award is ideally suited to people who need to enter food premises as part of their work, for example equipment maintenance engineers, off-site business owners or managers and delivery personnel.
On completion of this course, participants will be able to:
- 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
- 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
- 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
- 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
This course can be delivered in-house, if required.