Food Safety Level 2 – Catering
Food Safety level 2 certification is a legal requirement, under the Food Safety Act 1990, for those who handle food for public consumption – a requirement for everyone who works with food such as those who prepare and produce food. The course provides basic food hygiene training for those who work in catering, manufacturing and retail sectors. On successful completion you will:
- Understand the legal framework on food safety and how to implement a robust system to manage food safety
- Understand the different types of hazards associated with contamination including physical, chemical, biological, and allergenic risks
- Be in a position to recognise the requirements of the design of food premises and what should be included to reduce the risks of contamination
- Understand, in some detail, the requirements of the delivery and storage of food, including temperature controls for different food stuffs
- Understand how crucial the personal hygiene of all those who handle and serve food is
The main law is the Food Safety Act 1990. The word act means that it’s a criminal legislation. This law is complemented by all of the food laws and regulations in England and Wales, with similar laws applying in Scotland and Northern Ireland.
The aim of the Food Safety Act is to encourage businesses working with food to take proper responsibility for their products and working practices. Food businesses can offer a due diligence defence when they can prove that they took all reasonable care and exercised all due diligence to avoid the commission of the offence by themselves or by a person working under their control.
HACCP – Hazard Analysis and Critical Control Points
HACCP is a scientifically proven system of ensuring food safety management. HACCP is the broadly accepted methodology, which forms the basis for the law. It is the widely used protocol throughout the food industry and although a business can decide not to follow this system, they must be able to prove they have something else equally as effective in its place.
The course looks at the seven principles in depth, detailing how to manage each element. This system forms the basis of a clear food safety manage system. The Seven Principle are:
- conducts a hazard analysis.
- Identify Critical Control Points.
- Establish critical limits for each Critical Control Point.
- Establish Critical Control Point monitoring requirements,
- establish corrective actions,
- establish record keeping procedures and
- establish procedures for verifying the HACCP system is working as intended.
Types of hazards and Controlling Risk
Food safety hazards and risks can arise in the stages from delivering food to serving it to the public. You’ll learn about the potential risks of micro organisms, allergens and contamination. You’ll also discover why personal hygiene and food packaging plays such an essential role in food safety.
We look at the importance of having good personal hygiene principles to work alongside an HACCP or other food safety management programme. Food pests are a serious risk to food safety. As well as being highly inappropriate to have near food or on food premises, they carry harmful bacteria and diseases.
Risk control involves examining the many different aspects that go into keeping food safe at all stages. You will be brought through how to implement clear and efficient systems for processing, preparing, storing, and serving food.
Both the CPD and RoSPA accredit our food safety training. We also offer specific training for the catering, production and retails arms of the food sectors. All variants of the course meet UK regulatory requirements. It thereby and equips food handling staff with the knowledge needed for safe delivery of food in the workplace.
|Food Safety Legislation||1|
|Hazards from Delivery to Service||2|
|Pests, Premises and People||4|
This online assessment for this food safety course is carried out by a series of multiple choice questions. Correct answers to food safety level 2 of 75% or more represents a pass grade for each module. We advise you to complete each module and answer the question before moving on to the next module. This provides a better learning experience because you will need to have knowledge from earlier modules to understand some of the material in the later modules. For those who complete the course successfully, a PDF certificate of the award is sent directly to your inbox. Hard copies of the award are available on request. The course takes 75 minutes of training to complete. This is course content only and does not cover the time it takes to answer questions.