April 2, 2017

LEVEL 2 SYLLABUS

LEVEL 2 SYLLABUSIntroduction

Learners should understand the terminology used in food safety and should be able to:

  • Define the terms food safety, food poisoning, foodborne illness, contamination, hazard & HACCP

  • State the consequences of poor standards of food hygiene and the benefits of good standards

  • Explain the use of a documented Food Safety Management System

  • Understand the relationship between hazard and risk and how this can help prioritise action

  • Describe the symptoms of food poisoning

  • Give examples of those people most at risk

Unit 1 Legislation

Learners should understand the laws that apply to food businesses & food handlers, and should be able to describe, in general terms, the requirements of the current regulations and:

  • Understand the role of enforcement officers, and the powers that local authorities have to control the sale of unfit, sub-standard or injurious food

  • State the possible consequences of non-compliance with food safety law

  • Understand the importance of training, training records and refresher training

  • Describe legal requirements in relation to food handler training.

  • Describe the importance of accurate record-keeping to a food business

  • Explain the concept of ‘due diligence’

  • Describe the legal requirement to handle food safely

Unit 2 Hygiene Hazards

Learners should understand the concept of food hazards, how the risk of food poisoning can be contained and be able to:

  • Give examples of common food contaminants

  • State common causes of physical and chemical contamination and their effect on health

  • State the biological and non-biological causes of food poisoning

  • State what micro-organisms are and where they are to be found

  • State the difference between pathogenic and spoilage bacteria

  • State the factors that influence the multiplication of food poisoning bacteria

  • Explain the process by which bacteria reproduce and the timescale of that process

  • Identify the importance of spore formation in relation to the cooking, cooling and the re-heating of foods

  • Explain the significance of bacterial toxins. Name some common food poisoning bacteria and their likely sources

  • Give examples of food-borne diseases and common viruses

  • In general terms, state the risks associated with food being handled by carriers or victims of food poisoning or food-borne illness

  • Identify the concept of the ‘danger zone’

  • State the high and low temperatures required to minimise bacterial multiplication

  • Define and give examples of high-risk foods

  • Explain the concepts of ‘contamination’ and ‘cross-contamination’

  • Understand the term ‘cross-contamination’ and how to prevent it

  • Understand the reasons for the separation of raw and ready-to-eat foods in storage

  • Understand reporting and remedial procedures

Unit 3 Chilling and Cold Handling/Holding

  • Learners should understand how a reduction in storage temperature will minimise bacterial multiplication and should be able to:

  • Describe the temperatures at which chilled food must be stored

  • Describe safe methods of rapid chilling of cooked food

  • Understand freezing and the safe storage of frozen foods

  • Describe safe methods of defrosting frozen foods

  • Understand how to take product and equipment temperatures

  • Be able to explain how probe thermometers should be calibrated, used, cleaned and disinfected

  • Describe methods of checking and recording refrigerator temperatures

Unit 4 Cooking and Reheating

Learners should understand the importance of high temperatures in the supply of safe food and, in particular, be able to:

  • State the temperatures required to destroy harmful bacteria or to minimise their multiplication

  • Explain the risks associated with:under-cooking of foods, re-heating food, holding food hot

  • Describe methods of monitoring cooking and holding temperature

  • Explain the importance of rapid and thorough re-heating of food

  • Describe the temperatures at which hot food must be stored

Unit 5 Physical & Chemical Hazards

Learners should recognise the need for high standards with regards to the layout of equipment in food premises to promote good hygiene and should be able to:

  • Explain the importance of food premises being suitably constructed, fitted out and equipped and the hazards associated with faulty surfaces, equipment and the inappropriate use of chemicals.

  • Identify the essential first aid equipment required for food premises

  • Understand the legal requirements in relation to the construction and cleanliness of the premises and equipment

Unit 6 Safe Food Storage

Learners should understand the importance of utilising appropriate storage conditions for different types of food and should be able to:

  • State the main ways in which food is preserved and how preserved foods should be stored

  • Understand the significance and importance of ‘use-by’ and ‘best-before’ dates on foods

  • Understand the principles of stock rotation

  • Identify the appropriate storage conditions for frozen, chilled and ambient foods

  • Understand procedures required for dealing with foods that may cause allergic reactions

  • Explain the importance of correct handling, preparation, cooling and processing of food

Unit 7 Cleaning and Personal Hygiene

Learners should understand the importance of cleaning in food premises and should be able to:

  • Describe acceptable methods of storing and disposing of waste from food premises

  • Understand the role of cleaning in preventing food contamination

  • Describe the washing facilities that should be provided for food and equipment

  • Explain the terms ‘cleaning’, ‘disinfection’ and ‘sterilisation’

  • Describe how cleaning chemicals, disinfectants and sanitisers are used safely

  • Describe how clean and suitable cloths should be used for different tasks

  • Understand the significance of cleaning schedules

  • Describe the effective cleaning of food storage areas and chillers

  • Understand the importance of personal hygiene in food handling

  • Detail the need for, and suitable methods of, hand washing

  • Describe the importance and properties of protective clothing

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