Food Safety Course Level 2 – e-Learning

Our Food Hygiene course covers all the basics on food preparation, regulations, precautions and care when preparing food for others. It is designed to meet the requirements of various regulations in food preparation 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 certificate is valid for 3 years and can be taken fully online.

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.

The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a Certificate and for online courses an Evidence Based Learning statement.

The Course Content

Food Hygiene Legislation

Relevant Legislation

• Food Allergens Regulations 2014
  
• The Environmental Health Officer
• HACCP
• Training for people in food handling
• Food Hygiene ratings
• 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​