To complete this qualification learners should expect to undertake five hours of learning in total.
DurationTo complete this qualification learners should expect to undertake five hours of learning in total.
Topics covered
On this course learners will study the following:
Food allergens and foods that commonly cause intolerance’s
Characteristics and effects of intolerance’s
The importance of effectively communicating information regarding allergenic ingredients to customers
How staff can minimise the risk of cross-contamination from allergenic ingredients.
Assessment method
This qualification is assessed by multiple-choice examination.
National Employer Training (NET) is part of the TEC Partnership, one of England’s largest providers of further and higher education.
NET UK specialises in sector-specific training, education and recruitment. Supporting more than 11,000 qualifications gained per year and engagement with over 200 employers, NET is proactively helping individuals realise their potential.
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Access To Learner Support
The level 2 HACCP training course provides a basic working knowledge of HACCP and includes lots of exercises to allow trainees to have a go at putting the HACCP principles into practice.
This qualification is made up of one mandatory unit, the details of which are included at the end of this specification. Learners must successfully complete the assessment for the unit to achieve the qualification.
The Food Safety Course also known as Food Hygiene Level 2, is a legal requirement for anyone that handles food. The main aspect is that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food.
Food Hygiene course is offered by ELGee Training. ELGee Training provides up-to-date and current information for your workforce based on the requirements of the regulating authorities.
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.
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