Level 1, 2, and 3 Food Hygiene Training Package

Welcome to the Level 1, 2, and 3 Food Hygiene Training Package, a comprehensive program designed to equip individuals with the knowledge and skills necessary for safe food handling and hygiene practices. Whether you're just starting your career in the food industry or aiming to enhance your expertise, this course package is tailored to meet your needs.

Certification of Completion

Digital certificate - Included

**Module 1: Introduction to Food Hygiene**

- Understanding the importance of food hygiene

- Common foodborne illnesses

- Legal requirements and regulations

**Module 2: Personal Hygiene**

- Proper handwashing techniques

- Personal protective equipment (PPE)

- Health and hygiene of food handlers

**Module 3: Food Contamination**

- Types of contamination

- Cross-contamination prevention

- Safe food storage

**Module 4: Cleaning and Sanitation**

- Cleaning schedules and methods

- Importance of sanitation

- Food contact surfaces and equipment cleaning

**Level 2: Intermediate Food Hygiene**

Duration: 8 hours

**Module 1: Microbiology and Food Safety**

- Microorganisms in food

- Bacterial growth and control

- Food preservation techniques

**Module 2: HACCP Principles**

- Hazard Analysis and Critical Control Points (HACCP)

- Identifying hazards

- Implementing HACCP in the kitchen

**Module 3: Safe Food Handling Practices**

- Temperature control and monitoring

- Food reheating and cooling

- Safe defrosting methods

**Module 4: Allergen Management**

- Common food allergens

- Cross-contamination prevention

- Allergen labeling

**Level 3: Advanced Food Hygiene**

Duration: 12 hours

**Module 1: Food Safety Management Systems**

- ISO 22000 and other food safety standards

- Food safety audits and inspections

- Continuous improvement in food safety

**Module 2: Foodborne Illness Outbreaks and Investigations**

- Tracing and investigating outbreaks

- Legal implications of outbreaks

- Strategies for prevention

**Module 3: Advanced Food Handling Techniques**

- Sous-vide cooking

- Fermentation and curing

- High-risk food production

**Module 4: Food Safety Culture and Leadership**

- Creating a culture of food safety

- Leading by example

- Employee training and motivation

**Course Benefits:**

- Interactive lessons with multimedia content

- Quizzes and assessments to test your knowledge

- Practical demonstrations and case studies

- Access to downloadable resources and reference materials

- Certification upon successful completion of each level

**Who Should Enroll:**

- Food service employees (restaurants, cafes, catering)

- Food production and manufacturing workers

- Food safety managers and supervisors

- Anyone interested in food safety and hygiene

**Course Requirements:**

- Internet access and a compatible device

- Basic understanding of food and kitchen terminology for Level 1

- Successful completion of Level 1 for Level 2 enrollment

- Successful completion of Level 2 for Level 3 enrollment

No prior knowledge or experience required

Anyone working in a role in a food environment such as a restaurant, café, guest house, or school

Anyone managing or supervising others working with or handling food

Anyone looking for a career in a role that involves food

Anyone looking to boost their food hygiene skills and knowledge

Perfect for staff induction training

Currently there are no Q&As for this course. Be the first to ask a question.