Level 2 Food Safety – Retail
Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws.
These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences
Duration: 2 hours
CPD Units: 3
Price: £25 + VAT
Who Should Take This Course?
Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.
Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include:
• Pubs, hotels, restaurants
• Supermarkets and retail environments
• Food and drink manufacturers
• Care homes
On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.
This course is also approved by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.
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1. Food Safety Legislation
Food handlers and the law, key terms, European and UK regulations, food handler training, prosecution, HACCP, enforcement of food safety law, legal notices, due diligence and the Food Hygiene Ratings Scheme.
2. Hazards from Delivery to Service
The top 10 causes of food poisoning, food poisoning in the UK, symptoms of food poisoning, preventing food poisoning outbreaks, controlling temperature and time, low and high risk foods, cross contamination, common food poisoning bacteria, food spoilage, food preservation and preventing microbiological contamination.
3. Risk Control (Prevention of Contamination)
Types of physical contamination and controlling physical contamination, chemical hazards and controlling chemical contamination, allergenic contamination and controlling allergens, food intolerances, anaphylactic shock and allergen law.
4. Pests, Premises and People
Food premises and the law, principles of design, waste management, cleaning and disinfection, cleaning schedules, safe cleaning, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests.
Aims of the Course
By the end of the course learners will be able to demonstrate that they can:
- Identify food hygiene hazards.
- Describe safe food practice.
- Apply controls to achieve high standards of food hygiene.
- Explain the principles of food safety management systems.
- Work in a way that is ethical for the consumer and fulfils your legal obligations as a food handler.
The online assessment is taken on completion of the training material. You will be asked a set of multiple choice questions with a pass mark of 75%. You will have up to six attempts for passing the assessment.