Level 2 Award in Food Safety Manufacturing / Retail / Catering

Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service, processing, packing and handling of food. The subjects covered are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

Who should attend?

This intermediate training course is designed for those working in all food businesses and managerial level, including hygiene supervisors, Quality Controllers chefs in catering companies, Hotels, Restaurants food retails and food processing managers, and anyone who needs a broad understanding of food hygiene as part of his work.

Course Outcomes:

• Play an active part in monitoring food hygiene standards

• Be involved in training activities, especially on the job trainings

• Be able to carry out hygiene audits

• Be equipped to effectively supervise food handlers on hygiene issues

• Be able to assist in HACCP system implementation

• Help in the formulation and writing of hygiene policies, standards & procedures

This Program Includes:

• Introduction to food / Water Hygiene

• Bacteriology

• How Bacteria grow

• Food Poisoning

• Causes of Food Poisoning

• Food borne diseases

• Methods of protecting food / water from contamination

• Food Storage

• Temperature Control

• Food spoilage & food preservation

• Personal hygiene (best practices)

• Cleaning & disinfecting

• Design and Construction of Food / Water premises and equipment

• Pest Control

• Summary, discussion and exam