Learners will build an understanding on the importance of safe food handling practices and keeping foods safe.
DurationLearners will build an understanding on the importance of safe food handling practices and keeping foods safe. Topics covered include: food safety laws, types of contamination and the associated risks, bacteriology, personal hygiene, safe food handling practices.
Target Audience
All Staff
Learning Outcomes
Food safety laws
Types of contamination and the associated risks
Bacteriology
Personal hygiene in food preparation
Safe food handling practice
Assessment
Multiple choice question paper.
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This qualification is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry. The objective of the qualification is to support a role in the workplace.
The Level 2 Awards in Food Safety provide a flexible syllabus which enables training to be tailored to meet specific needs.
Every kitchen must comply with Hazard Analysis and Critical Control Points. This course is aimed at managers, and kitchen staff that are looking after the paperwork and day-to-day management of the kitchen.
This course provides all food handlers, operatives and engineers with a good basic knowledge of HACCP theory and practical application. It is suitable for those working in food manufacturing, catering or retailing as well as food packaging or distribution.
An essential food hygiene qualification required for all people who are handling food i.e. food retailers, manufacturers, staff in hotels and restaurants.
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