This course is designed for those staff who prepare and handle food including supervisors and managers.
This course is designed for those staff who prepare and handle food including supervisors and managers. It is also for those providing services to catering premises. Delegates will gain an in-depth knowledge at level 2 in food safety.
Course Programme
Introduction and course overview
Introduction to food safety
Microbiological hazards
Food poisoning and controls
Contamination hazards and controls
Food allergens
HACCP from purchase to service
Food handling and personal hygiene
Food premises and equipment
Food pests and control
Cleaning and disinfecting
Food safety enforcement
Assessment (where accredited)
Course evaluation
At Edify Training we understand only too well the pressures facing organisations today, with the need to achieve and retain regulatory compliance an ever-present concern that can distract from day-to-day operational activities.
With escalating costs, it can seem counter-intuitive to allocate money to training when budgets are already stretched, not to mention the effect on staffing levels when team members are diverted from their main duties to attend training sessions.
However, high-quality training is an investment in both your employees and your organisation, not only empowering staff to carry out their duties more productively with new found confidence, but also giving them a sense of value and greater job satisfaction which in turn results in greater workforce retention.
With options for elearning, virtual, blended and face-to-face training, we can provide customised training plans that work around your schedules, minimising disruption to day-to-day activities whilst optimising productivity – in essence a training solution that suits the needs of your organisation.
With over 150 courses available, we can work with you to identify the challenges facing your organisation, developing a bespoke training solution to address your specific needs and suit your budget. Using a variety of interactive techniques such as gamification, role play and case studies, information imparted during the sessions is retained more effectively by delegates.
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain.
The objective of the RSPH Level 2 Award in Food Safety and Hygiene is to cover the principles of food hygiene for food handlers working in a food environment, as well as to obtain a knowledge and understanding of the importance of food hygiene, associated food safety hazards, good hygiene practice,
This 1 day course is designed for employees who already have knowledge of the food safety level 2 course and will enable these persons to understand the controls used to ensure compliance with current legislation.
Managing food safely will minimise the prevalence of people being poisoned and a food management system, based on HACCP (Hazard Analysis Critical Control Points), is necessary to be able to achieve this effectively.
Understand the main requirements of food safety legislation.
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