LEVEL 2 FOOD SAFETY AND HYGIENE FOR CATERING COURSE

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LEVEL 2 FOOD SAFETY AND HYGIENE FOR CATERING COURSE DESCRIPTION
THE BASICS.

The basics the Level 2 Food Safety and Hygiene for Catering course

The Level 2 Food Safety and Hygiene for Catering course (formerly known as Level 2 Award in Food Safety in Catering) is an entirely online,  self-study course.  The course is RoSPA approved and CPD Certified and the certificate has been accepted by EHO’s from all UK local authorities as a confirmation of food handler compliance with current food safety legislation.

COURSE DURATION.

course duration Level 2 Food Safety and Hygiene for Catering course

The estimated duration of this course is 3 hours. Candidates may log in and out of the system and therefore do not need to complete the course in a single sitting. Learner course progress is automatically saved, so that they may return to the course whenever they wish and as a result course completion is entirely in the hands of the learner.

COURSE ACCESS.

course access Level 2 Food Safety and Hygiene for Catering course

Learners receive 90 days access to the course materials from the date of registration, therefore the course can be completed straightaway or at ones leisure.  Learners receive individual login details and can access the course using any device, 24 hours a day, 365 days a year.  This provides learners with the flexibility to train on the go, whenever and wherever they wish and as a result provides a more economical training option for businesses small and large.

Candidates who are registered by their manger using the GROUP option will receive 90 days course access from the date an account is assigned to them, therefore allowing businesses to purchase multiple user accounts, safe in the knowledge that they will not expire until they are assigned to learners.

Course access ceases immediately following a successful final exam submission, thereafter course materials can not be viewed.

WHO REQUIRES THIS COURSE.

Who requires the Level 2 course

This food safety and hygiene course will benefit anyone working in a catering or food processing environment, from individual to multiple staff members.  It allows every catering business, regardless of size, to provide all of its staff with essential and compliant training at a fraction of the cost of a classroom based course.

This course is essential for those working in Restaurants, Takeaways, Pubs, Cafes, Guest Houses, Hotels, Schools, Nurseries, Care Organisations or indeed anywhere where food is prepared.

No previous experience or prior qualifications are required to take this course, and there are no stated age limits for candidates.

COURSE CONTENT.

The course content of the Level 2 course

The Level 2 Food Safety and Hygiene for Catering course consists of 7 core units and is concluded by a final exam:

UNIT 1    LEGISLATION.
UNIT 2 – HYGIENE HAZARDS.
UNIT 3 – CHILLING AND COLD HANDLING.
UNIT 4 – COOKING AND RE-HEATING.
UNIT 5 – PHYSICAL AND CHEMICAL HAZARDS.
UNIT 6 – SAFE FOOD STORAGE.
UNIT 7 – CLEANING AND PERSONAL HYGIENE.

Each unit consists of topics and interim quizzes which must be completed prior to progress.  At each stage learners must click a ‘MARK COMPLETE‘ button to progress. This serves as a means by which course progress can be tracked and is particularly useful in situations where learners are enrolled by a manager.

The use of clearly defined Units and Topics, provides candidates with a structured framework which allows them to set achievement targets as they progress through the course.  Each section of the course is marked with a green check following completion, which allows learners to leave and then easily recommence training.

COURSE AIMS.

The course aims of Level 2 Food Safety and Hygiene for Catering course

By the end  of the course learners should be able to.

  • Define the terms food safety, food-poisoning, food-borne illness, contamination, hazards, and, HACCP.
  • State the legal consequences of non compliance.
  • 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 to prioritise actions.
  • Describe the symptoms of food poisoning.
  • Give examples of those people most at risk from food poisoning.

Achievement of these course aims will provide learners and their employers with a degree of confidence that safety levels in the particular work environment have been enhanced.  Additionally the receipt of an approved certificate will serve as a recognition of learner achievement and also provide proof if necessary of regulatory compliance.

CERTIFICATION.

On successful completion of the course a high quality RoSPA / CPD approved certificate will  be sent to you immediately, by email. This can be used to provide evidence of your achievement for compliance and audit.

Our certificates have unique certificate numbers which can be verified.

Final Certificate Level 2 Food Safety and Hygiene course certificate

UNIT 1 GENERAL FOOD SAFETY AND LEGISLATION

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.
UNIT 2 – HYGIENE HAZARDS

Candidates should understand the concept of food hazards, 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.
UNIT 3 – CHILLING AND COLD HANDLING

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.
UNIT 4 – COOKING AND RE-HEATING

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.
UNIT 5 – PHYSICAL, CHEMICAL, ALLERGEN HAZARDS

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.
UNIT 6 – SAFE FOOD STORAGE

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 out-going 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 the finished food products.
UNIT 7 – CLEANING AND PERSONAL HYGIENE

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

  • Understand the importance of safe disposal of foodwaste 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.

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Buy the Level 2 Food Safety and Hygiene for Catering course

SINGLE LEARNER

SINGLE LEARNER ENROLMENT  (applies to first time registrations)

  1. Choose the INDIVIDUAL option
  2. Click ADD TO BASKET.
  3. Click or Tap PROCEED TO CHECKOUT
  4. On the checkout page enter the Learners’ details.  If the course is being purchased by another party on behalf of a learner, the BILL PAYERS details should be entered here, and once registration has completed the NAME on the account may be amended to that of the learner. 
  5. Choose the payment method and tick the ACCEPT THE TERMS AND CONDITIONS box
  6. PROCEED TO PAYMENT.
  7. Once payment is completed you will receive an email with your LOGIN details.

For instructions on the enrolment of multiple learners view the [MULTIPLE  LEARNERS] tab above.

MULTIPLE LEARNERS

GROUP REGISTRATION (All learners will receive individual login details) – Cost £10+VAT per learner

  1. Choose the GROUP option
  2. Enter the number of user accounts required in the registration box
  3. Click ADD TO BASKET.
  4. On the CART page ensure that the number of user accounts required has been correctly entered in the QUANTITY box
  5. Click or Tap PROCEED TO CHECKOUT
  6. On the CHECKOUT page enter the Bill Payer’s (GROUP LEADER) details.
  7. Choose the payment method and tick the ACCEPT THE TERMS AND CONDITIONS box
  8. PROCEED TO PAYMENT.
  9. Once payment is completed you will receive an email with LOGIN details for your FREE Group Leader account.  Your purchased user accounts may be assigned to named learners from here.

Note. 

  1. User accounts are initially dormant and will not expire.
  2. Group Leaders may assign user accounts to named learners from their control panel.  Login details are then sent to the learner by email, and thereafter course access is available to the learner for a period of 90 days.
  3. Learners will receive individual course access which can be monitored by the Group Leader.
  4.  If a Group Leader wishes to take the course they should ASSIGN a user account to their own name from the GROUP.

COURSE DISCOUNTS

Discounts are available for multiple user account purchases and are based on the transaction Sub Total.  Discounts are automatically applied by the system during the checkout process.

PURCHASE DISCOUNTS:

10    –    49   Users  – 10% Discount

50    –    139 Users –  25% Discount

140  –    199 Users –  32% Discount

200 + Users           –  40% Discount


User accounts are dormant at the time of purchase and will not expire.  Group Leaders can assign user accounts to learners from their control panel.

Learner accounts receive 90 days course access from the date they are assigned by a Group Leader.

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