Level 2 Award in Food Safety for Manufacturing

///Level 2 Award in Food Safety for Manufacturing

Course sessions start at 9:15am and end at 5:00pm

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Level 2 Award in Food Safety for Manufacturing£95.00

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Who should attend?

This course is recommended for those candidates working in a manufacturing environment handling and cooking open food on a daily basis.

Overview and benefits

Food hygiene and safety training providers have identified a growing need to make food safety learning more relevant to specific business environments to increase effectiveness. Reflecting sector-specific needs these food safety qualifications are required to address new National Occupational Standards. In line with this demand, the Level 2 Awards in Food Safety have been designed to address the food safety and hygiene needs of the catering and manufacturing sectors.

This course has the flexibility to enable the training to meet specific needs. Overall, it enables candidates to:

Take personal responsibility for following food safety procedures

  • Understand the importance of personal hygiene
  • Receive and store food safely
  • Prepare, cook and hold food safely
  • To carry out assigned tasks in a safe and efficient manner

Course Content

The course covers the following subjects:

  • Introduction to food safety
  • Legislation
  • Food safety and hygiene hazards
  • Temperature control
  • Refrigeration, chilling and cold holding of foods
  • Cooking, hot holding and reheating of foods
  • Food handling
  • Principles of safe food storage
  • Cleaning
  • Food premises and equipment

Course Objectives

This qualification will enable successful candidates to understand:

  • Causes of food poisoning and reasons for their increase
  • Major causes of food poisoning and food-borne infections
  • Main sources of bacterial contamination
  • How food handlers can infect food
  • How to store food correctly to prevent contamination
  • The principles of cleaning
  • The differences between cleaning, disinfection and sterilisation
  • Names, characteristics and requirements for bacterial growth
  • Their main responsibilities under Food Hygiene Regulation

Further information

  • Awarding Body: HABC
  • Course Duration: 1 day programme
  • Assessment: 1 hour, 30 question, multiple choice exam at the end of the course (+20 correct answers to achieve a pass)
  • Prerequisite: None

Refreshment of this course is recommended every 3 years