Level 2 food hygiene is the intermediate and most popular hygiene training course among caterers. While level 1 training suffices only for staff who do not handle food, and level 3 is suitable for managers and supervisors, level 2 food hygiene training is appropriate for most food handling staff within a catering business.
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.