LEVEL 2 SYLLABUS

Level 2 Syllabus

Candidates should understand the terminology used in food safety and the laws that apply to food businesses and they should be able to.

Define the terms food safety, food poisoning, food-borne illness, food allergy, contamination, hazard and 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, risk and control and how this can help prioritise action.
Understand the reasons for food poisoning and recognise those most susceptible to its effects.
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 and that these can apply to all food handlers.
Describe the legal requirements of training and understand the importance of training, training records and refresher training.
Identify where to find further sources of information and guidance.
Describe the importance of accurate record keeping to a food business.
Explain the concept of ‘due diligence.
Understand illness reporting procedures.

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

Explain the concept of contamination and give examples of common food contaminants.
State the biological and non-biological causes of food poisoning and state what micro-organisms are and where they are to be found.
State the factors that influence the multiplication of food poisoning bacteria.

Candidates should understand how a reduction in temperature will minimise bacterial multiplication and should be able to.

State the temperatures at which ambient, chilled and frozen food must be prepared and stored.
Describe safe methods of chilling and freezing processed food.
Describe methods of checking and recording temperatures in temperature-controlled food production and storage areas.

Candidates should understand that high-temperature treatments are required to destroy bacteria and should be able to.

Explain that the application of heat treatment during food preparation must achieve certain temperatures to ensure the complete safety of the food.
Understand the importance of high temperatures in the supply of safe food.
Explain the risks associated with under-cooking foods.
Describe methods of monitoring and recording heat processes.

Candidates should be able to.

Recognise the need for high standards of premises structure and equipment.
Recognise Physical, Chemical and Allergen hazards present in the workplace.
Define the term ‘food pest’ and describe the conditions in which pests thrive and name the different types of common food pests.
List the signs of a pest infestation, how they can be prevented and what actions a food handler should take in the event of an infestation being discovered.

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

Understand the significance and importance of labelling foods with ‘use-by’ and ‘best-before’ dates.
Understand the principles of stock rotation for both incoming and outgoing food.
Understand procedures required for storing, processing and handling foods that may cause allergic reactions.
Understand the importance of traceability of raw materials, work in progress and finished food products.

Candidates should recognise the need for high standards of cleaning in food businesses and should be able to.

Understand the importance of the safe disposal of food waste and other waste material.
Understand the role of cleaning in preventing food contamination.
Briefly explain the function of a cleaning schedule.
Understand the importance of personal hygiene at work.
Understand why the direct handling of food should be kept to a minimum.