Food Safety & Hygiene Level 2 Course For Catering

Key definitions, food handler training, The Food Hygiene Rating Scheme (FHRS) in England, Wales, and Northern Ireland, The Food Hygiene Information Scheme (FHIS) in Scotland.

Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution, due diligence.

Microbiological hazards, food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross-contamination, food preservation, toxins, viral contamination, preventing microbiological contamination.

Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, acrylamide, scombrotoxic food poisoning, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen policy, allergen labelling laws, foods prepacked for direct sale, Natasha's Law.

Suppliers and deliveries, food labelling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing and thawing.

Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, food service.

Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.

Food handler responsibilities, food premises and the law, principles of design, pests, preventing pests, waste management.

Why do we clean? Cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, food handling equipment, dishwashers.