Food Safety level 1 & 2

These courses can now be done remotely .

Our Food Hygiene level 2 course is our most popular food safety for those involved in the preparation of food. It covers all the basics of food preparation, regulations, precautions and care when preparing food for others. It is designed to meet the requirements of various regulations in food preparation, HACCP and health and safety. The course covers regulations, preparation, storage, infections, cross-contamination, reporting, PPE, date marks, reporting illness and basic first aid in the kitchen. 

The course is ideal for all areas of food preparation including manufacturing, retail and catering.

The certificate is valid for 3 years and can be taken online , remotely or face to face  nationally.

This is a level 2 course for general food hygiene training for people working directly with food.  We also offer a level 1 course that covers the basics of food safety.

 

What level 2 covers:

  • Food Hygiene Legislation
    • Relevant Legislation
    • Food Allergens Regulations 2014
    • The Environmental Health Officer
    • HACCP
    • Training for people in food handling
    • Food Hygiene ratings
  • Bacteriology and Food Poisoning
    • What are bacteria and how do they grow and affect us
    • How we control their growth
    • Food poisoning and its effect
    • Symptoms of food poisoning
    • Types of infections
    • Chemicals and foreign objects
    • Natural plant foods and allergies
    • Hazards of chemicals near food
    • Listeria and keeping food safe
    • Campylobacter
  • Food Contamination
    • Cross-contamination
    • The danger zone
    • Ways of preventing cross-contamination
    • Chopping board colours
    • High-risk foods
    • Pest control
    • Fly control
    • Hot food display units
    • Working at a bar
    • Serving in a restaurant
    • Bars and restaurants
    • Restaurant workers
  • Personal Hygiene
    • Hand washing and hand gels
    • Protective clothing
    • Reporting Illness
    • First Aid Kits for food preparation
    • How you need to act at work
    • Personal Illness and exclusion from work
    • Personal illness, employee's, responsibilities 
  • Food storage and Preservation
    • Food area requirements
    • Rules on keeping your water supply safe
    • Heating and refrigeration
    • Refrigeration and freezing
    • Dietary Requirements 
    • Gluten-free Foods and Coeliac disease 
    • Egg precautions 
    • Use by and best before dates for effective stock control