This level 2 food safety and hygiene training course is aimed at professional caterers and those in the hospitality industry and is more detailed than Level 1. It will equip you with the knowledge to manage food safely when working in a catering business or in the hospitality industry, whether employed or self-employed, working in hotels, fast food shops, bars or kitchens. It allows every business that involves food handling, regardless of size, to provide all staff with first class training.
Once you have understood the basics of food safety and hygiene, the course will move on to the different processes food undergoes such as cross contamination of bacteria and allergens, foodborne illnesses, temperature management, food preservation methods, pest control and other important processes and legal requirements such as the HACCP food safety management system.
2. Foodborne Illness
3. Food allergy and intolerance
4. Understanding food law
5. Food safety and food hygiene
6. Hazard Analysis and Critical Control Point (HACCP)
7. Food Temperature Control, Preservation and Storage
8. Personal Hygiene
9. Pest Control
10. Workplace Equipment and Design