Food Hygiene and Safety Level 2 and Level 3 Bundle

Food Hygiene & Safety Level 2

This course covers all the essential aspects of food hygiene and safety and will give food handlers the required certification to work with food.

Food Hygiene & Safety Level 3

This is for supervisors and managers in a food business where food is prepared and served directly to the consumer.

Food Hygiene & Safety Level 2

About the Course

The Food Safety / Food Hygiene Level 2 course will give food handlers the legally required certification to work in the catering and hospitality sector.

There are certain regulations from the EU that food businesses in the UK must comply with. Most notably, 852/2004 which relates to hygiene for foodstuffs states that businesses in the food services sector must ensure that staff who handle or prepare food are sufficiently instructed, trained and supervised to carry out their work. Our Food Safety/Food Hygiene Level 2 course has been developed with this in mind and is aimed at anyone within the hospitality or catering sectors, whether they are self employed or employed. The material that you will study is suitable for employees working in schools, colleges or hospitals as well as fast food outlets, restaurants, hotels, kitchens, bars, cafes or takeaways.

Our Food Safety training covers the essential aspects of food hygiene and safety during all stages of food handling, so that you can minimise food safety hazards and ensure that the food you work with remains safe for customers to eat. You will also learn about the legal responsibilities of working with food and how to comply with the law.

Course Content

Our Food Safety/Food Hygiene Level 2 Course has been structured into seven easy to follow modules covering all aspects of food safety and hygiene.

Introduction to Food Safety – This introductory module will explore why food safety is so important and what risks are associated with poor food safety and hygiene standards. You will also learn about the legal requirements of food handlers as well as the consequences of breaking food safety law.

Personal Hygiene – In this section we learn about the importance of personal hygiene. We examine how food handlers are potentially the biggest hazard in a food business and how they can ensure that they do not contaminate food with pathogenic bacteria or foreign body hazards.

Microbiological Food Hazards and their Control – You will learn about the different types of food hazards and how they can be avoided. You will gain a thorough understanding of bacteria, how cross contamination can occur and the various techniques you can use to prevent the spread of potentially harmful bacteria in your place of work.

Other Food Safety Hazards and their Control – In this module we examine food allergens, allergic reactions and how to keep customers with food allergies safe. We also cover chemical and physical food contamination and how you can prevent it from occurring.

Food Handling, Storage and Preparation – Here we learn how to handle food correctly, from delivery through to serving customers. Find out how to store food correctly to avoid spoilage and contamination, how to prepare foods safely and the importance of temperature control.

Keeping the Workplace Clean and Hygienic – In this section we learn why it is essential to clean correctly and how to clean effectively. We also examine the different methods of cleaning and gain an understanding of the various chemicals used in the cleaning process.

Design of Food Premises and the Control of Pests – Finally, we examine how the proper design of food premises can prevent the risk of food contamination. We also gain an understanding of the various risks associated with common pests and how we can control them.

Food Hygiene & Safety Level 3

About the Course

In this advanced training, delivered over 17 modules you will learn all there is to know about food safety from the perspective of a supervisor. You will be able to understand the importance of food safety standards, implement legislation, control contamination and be able to accurately identify sources of food poisoning as well as implementing a comprehensive HACCP system.

Who should complete this course?

Due to the advanced nature of this training, it is best suited to supervisors or senior members of staff in a food business. The knowledge that you gain will enable you to competently and confidently oversee any team within a food services environment.

Course Content

The course is delivered in 17 modules.

Module 1 – 5 Food Safety Standards

In the first five modules of the course, you will explore the importance of food safety, relevant legislation that should be applied, how to identify and prevent contamination and the presence of micro-organisms and their implications.

Module 6 – 10 Food Borne Illnesses

From Module 6 you will be exploring the different causes of food borne illness and food poisoning and the steps that you can take as a supervisor to reduce the risk of an outbreak. You will also cover the importance of temperature control and checks that you should undertake before moving on to learn about the different methods of food preservation.

Module 11 – 15 Systems and Processes

In the next modules of this course you will study the importance of effective premises design and the key components of good design, including the use of food grade materials in the construction of food preparation businesses. This section of the training will also look at the importance of correct waste, cleaning and disinfection processes to maintain food safety standards and teach you about pest control strategies to reduce the likelihood of an infestation.

Module 16 – 17 Food Safety Management Systems

The final two modules of the training will look specifically at food safety management systems including Hazard Analysis and Critical Control Point (HACCP), teaching you its significance in the workplace, how it is used and how you can implement it effectively.

Accreditations

Both our Food Safety and Health and Safety courses are approved by The Royal Society in the Prevention of Accidents. The ROSPA stamp of approval means you can be assured that our course content is the very best the market has to offer and is completely up to date in terms of best practice and legislation. The course is also endorsed by the Institute of Hospitality.

Format

Both Food Safety courses are accessed through a dedicated learner portal. Your course material is presented in an interactive and easy to follow presentation enabling you to study at your own pace. Once you have progressed through each of the course sections you can complete an end of course quiz which consists of 30 multiple choice questions based on the material that you have studied. In order to pass the course you will need to answer 21 out of 30 questions successfully (70% pass). Once you have passed the course you can download your course certificate in PDF from your learner area. If you don’t pass the course first time, don’t worry, you can resist the test as many times as required.

Certificate

After passing each of the Food Safety course you can immediately download your PDF certificate, which is fully accredited by ROSPA and endorsed by the Institute of Hospitality.