Basic Food Hygiene Certificate - Also known as Food Safety Level 2

Step into the realm where culinary excellence meets unparalleled safety. Ever wondered what truly separates top-tier establishments from the rest? It’s not just the gourmet dishes; it's the meticulous attention to food safety that underpins every tantalising bite. Dive deep into the intricacies of food safety, from understanding the lurking dangers of microorganisms to mastering the art of impeccable personal hygiene. Explore the unseen threats that may compromise the quality of your offerings, and arm yourself with the knowledge to safeguard against them.

Key Features:

• CPD Certified
• Free Certificate from Reed
• CIQ Approved
• Developed by Specialist
• Lifetime Access

Digital certificate

Digital certificate - Included

Reed Courses Certificate of Completion

Digital certificate - Included

• Section 1: Fundamentals of Food Safety and Handling 1:15:12

  • 1: 1.1 Overview of Food Safety and Legal Framework 20:40
  • 2: 1.2 Physical, Chemical, and Allergenic Risks 17:55
  • 3: 1.3 Foodborne Microorganisms and Contamination 19:00
  • 4: 1.4 Foodborne Illnesses and Control Measures 17:37

• Section 2: Practical Aspects of Food Safety Management 52:51

  • 5: 2.1 Personal Cleanliness 18:31
  • 6: 2.2 HACCP Principles and Application 21:42
  • 7: 2.3 Proper Handling of Food Storage 12:38

In today's dynamic culinary landscape, staying ahead means ensuring not just taste but also trust. Equip yourself with the insights to navigate the complexities of allergens, maintain pristine food storage conditions, and implement robust control measures. As the world evolves, so do the challenges; learn to adapt and thrive, even in the face of unforeseen adversities like the recent global health crisis. Elevate your culinary journey by intertwining it with the golden thread of safety, ensuring every dish you craft is not only delectable but also devoid of hazards. Secure your place at the forefront of gastronomic excellence.

Basic Food Hygiene Certificate Curriculum

Section 01: Fundamentals of Food Safety and Handling

• 1.1 Overview of Food Safety and Legal Framework
• 1.3 Physical, Chemical, and Allergenic Risks
• 1.4 Foodborne Microorganisms and Contamination
• 1.5 Foodborne Illnesses and Control Measures

Section 02: Practical Aspects of Food Safety Management

• 2.1 Personal Cleanliness
• 2.2 HACCP Principles and Application
• 2.3 Proper Handling of Food Storage

Learning Outcomes:

• Understand food safety laws and their implications on food businesses.
• Identify and assess microbiological, physical, and chemical hazards in food.
• Recognise food poisoning sources and employ effective control measures.
• Implement best practices for food storage, preservation, and spoilage prevention.
• Demonstrate comprehensive knowledge of HACCP principles and its significance.
• Develop strategies to manage allergens and uphold personal hygiene standards.

• Individuals working in food preparation and service roles.
• Managers overseeing food establishments and kitchens.
• Food business owners seeking comprehensive safety knowledge.
• Employees needing to meet regulatory food safety requirements.
• Anyone interested in enhancing food safety understanding.

• Food Safety Officer
• Quality Assurance Manager
• Catering Manager
• Public Health Inspector
• Food Technologist:
• Compliance Coordinator.

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