Food Hygiene Course | Level 2
This qualification is essential for anyone immersed in the delightful world of food catering and restaurant operations. Picture this: the hustle and bustle of a lively kitchen, where each team member plays a crucial role in the symphony of food storage, preparation, cooking, serving, and handling. Remember, ensuring food safety isn’t just a formality; it’s a responsibility that comes with the apron!
To wrap it all up in a neat little package, the assessment for this qualification is a multiple-choice exam—think of it as a fun trivia challenge, but with real-life implications! So, gear up to test your food safety knowledge and serve up those plates with confidence!
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Chapter 1
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Lesson 1: Food Safety Legislation
Why is food safety legislated and what laws do we have in the UK?
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Lesson 2: An Introduction to Food Safety
What food safety problems should you report, types of hazards in a kitchen, the common causes of food poisoning and why it’s important to make food safety a priority.
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Lesson 3: Legal Responsibilities & Personal Hygiene
Legal responsibilities of food handlers, hand washing facilities, hand washing, when to wash your hands, disposable gloves, workwear and protective clothing and staff sickness including reportable illnesses.
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Chapter 2
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Lesson 1: Cleaning & Disinfection
What the law says about cleaning and disinfection, the risks of poor cleaning, whats needed to clean and disinfect equipment, how to clean and disinfect equipment and handling chemicals safely.
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Lesson 2: Design of Premises and Equipment
Great kitchen design, common issues in design, and waste management.
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Lesson 3: Contamination Hazards & Controls
Types of contamination hazards, cross contamination and how to reduce it, allergen overviews and their controls.
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Chapter 3
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Lesson 1: Microbiological hazards
The history of bacteria, what it needs to grow, how to prevent bacteria multiplying, the danger zone, introduction to food types including those susceptible to bacteria growth and the signs of potentially dangerous foods.
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Lesson 2: Food Pests
What is a food pest, common food pests found in commercial kitchens, pest prevention, and the role of a pest contractor.
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Lesson 3: Food Poisoning
What is food poisoning, common food poisoning bacteria, how and why you must prevent food poisoning and how to manage food poisoning allegations.
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Chapter 4
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Lesson 1: HACCP Introduction
What is HACCP, HACCP principles, prerequisites for a successful HACCP, Food Journeys and a Hot Buffet HACCP Example.
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Lesson 2: HACCP Continued
Common control measures for different critical control points, Choosing a food thermometer, keeping records and the importance of due diligence.
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End Assessment
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