Food Hygiene Level 2 Training - Online Course

Description

This Level 2 Food Hygiene and Safety course is for staff whose role involves handling or preparing food. The course provides a thorough understanding of food hygiene so staff can work safely and reduce the risk of contamination. This helps to ensure that you comply with the relevant health and safety standards.

According to the Food Standards Agency, every year in the UK around 2.4 million cases of foodborne illness occur. It is also estimated that around 380,000 cases of norovirus linked to food occur in the UK per year.

After completing the course you will be able to:

The first topic is about the importance of food safety. The topic identifies who needs to know about food safety and the consequences of inadequate food safety. You will also learn about four types of food contamination and which groups of people are most vulnerable to food poisoning.

The second topic describes UK food safety law. It outlines the basic principles of HACCP and identifies specific legal requirements for food preparation.

The third topic identifies food poisoning bacteria and their consequences. You will learn about how bacteria reproduce and the effect of temperature on bacteria. The topic also covers other sources of food poisoning.

Topic 4 is about food purchasing and deliveries. You will learn about dates on food and how to use carrier bags safely. The topic describes how to check deliveries properly and when deliveries should be rejected.

Topic 5 is about food storage. The topic describes how to store, refrigerate, freeze and defrost food safely. You will learn about the best areas of the fridge for different types of food.

Topic 6 shows you how to prepare food in a way that reduces the risk of contamination. You will learn about which meat and fish it safe to eat rare. The topic provides tips on barbecues and how to cook eggs, rice and pulses safely.

Topic 7 is about food pests. It identifies animals that can contaminate food. You will also learn how to spot the signs of food pests and how to deal with them.

Topic 8 is about personal hygiene. It covers the importance of hand washing and rules of personal hygiene for food handlers.

The final topic outlines the standard cleaning process for food preparation areas. You will learn how and when to clean surfaces and equipment.