Introduction to Food Safety and the Level 2 Course Overview.
Level 2 Award in Food Safety Awareness in Catering, Retail and Manufacturing.
Overview:
The level 2 awards in catering, retail and manufacturing are run as a full day course. This qualification has been designed to address the needs of the new National Occupational Standards and to meet the food safety needs of the catering, retail and manufacturing sector.
New Levels:
We have responded to the requirements of the Sector Skills Councils and the Qualifications and Curriculum Authority (QCA), the HABC has launched new sector specific Level 2 awards in Food Safety, to replace the old foundation certification
Programme:
The training programme covers the following units:
- Legislation
- Food safety hazards
- Temperature control
- Refrigeration, chilling and hot holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Cleaning
- Food premises and equipment
Qualification Information:
The award is sector specific, designed for anyone working in a catering, retail or manufacturing environment where food is prepared, cooked and handled.
Course duration:
Full day course.
Assessment method:
30 multiple choice question examination.
Certification:
Highfield Awarding Body for Compliance (QCA Accredited).
Progression:
- HABC Level 3 Award in Supervising Food Safety in Catering
- HABC Level 3 Award in Supervising Food Safety in Manufacturing
- HABC Level 3 Award in Supervising Food Safety in Retail
Cost:
On-site delivery £320.00 plus £10.50 certificate cost per person (QCA Accredited Course).
In-house training (non-accredited) can be provided which may be more cost effective. These courses fulfill your commitment to provide training for food handlers commensurate with their work activity. In-house non-accredited courses are accepted by local Environmental Health Authorities.
Public course cost per person is £45.00 this includes course materials, exam registration and certificate.
For more information, then please phone us on (08448) 567324 or email: bobelsey@safefoodtraining.co.uk.
Click here to go to the course booking form and read the terms and conditions.
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Introduction to Safe Food Training and the Level 2 Course Syllabus
There has been a shift in terms of food businesses and their training needs. Training has been made more relevant to business environments. The result of the changes is increased food safety and its effectiveness within the catering, retail, hospitality and manufacturing sectors.
Anybody working with food should be familiar with the terminology used in food safety and therefore, they should be able to understand the terms used in a food business, for example, food safety, food poisoning, foodborne illness, contamination and HACCP. They should know and understand the consequences of poor standards of hygiene and be prepared to uphold the highest standards to ensure the safety of food.
In the UK there are legal requirements pertaining to food safety. Anybody working with food will have to comply with those laws. Current regulations require all food handlers to have an understanding of the laws and be able to describe them in general terms.
There are significant hazards to food safety, therefore, food handlers should understand the concept of food hazards, and how the risk of food hazards can be contained.
Food handlers should be aware of common food contaminants, the biological and non-biological causes of food poisoning including being able to understand the difference between pathogenic and spoilage bacteria, state the requirements of bacteria and how they are influenced, including how multiplication (binary fission) takes place, the time scales involved, understand and explain spore formation in relation to cooking, cooling and re-heating of foods.
Food handlers must be able to explain the significance of toxins in relation to bacteria, name some of the pathogenic bacteria and where they are likely to be found. They must be able to explain what foodborne diseases and common viruses are, and In general terms state what is meant by a carrier or victim of food poisoning and the risks associated of them working with food.
Temperature control is important in relation to controlling the multiplication and survival of bacteria. Food handlers must understand the concept of the 'danger zone', state the high and low temperatures required to control the multiplication of bacteria and understand the requirements of bacteria in relation to high risk foods.
Cross contamination is one of the greatest risks to food safety. food handlers must be able to understand about contamination and cross contamination, how to prevent it and understand the reasons for separating raw and ready-to-eat foods when being stored.
Taking temperatures, refrigeration, chilling and cold holding
Taking temperatures is fundamental to food safety, therefore, food handlers must understand how to use probe thermometers, calibrate thermometers, clean and disinfect thermometers, and describe the methods used to check and record refrigerator temperatures.
Food handlers are required to describe the temperatures at which chilled food should be stored, describe safe methods of rapid chilling, understand freezing and how to store frozen foods and describe how to defrost food safely.
Food handlers are required to understand the importance of high temperatures and how we apply hot temperatures to ensure safe food. Therefore, food handlers are required to understand which temperatures are needed to destroy harmful bacteria or minimise their multiplication. Understand risks associated with under cooking food, re-heating food and holding hot food.
Food handlers should be able to describe the methods for monitoring cooking and holding temperature as well as the importance of rapid, thorough re-heating of food and hot food storage.
Food handlers and their standard of cleanliness can pose a risk to food safety, therefore, they must understand the importance of personal hygiene, including suitable hand washing technique and the importance and properties of protective clothing.
Storage of food is important to the success of food safety. Food handlers have to be aware of the importance of storing food appropriately and the different types of storage conditions required for different types of food. Understand appropriate storage conditions for frozen, chilled and ambient foods. They should also be able to state the main ways in which food is preserved and stored, understand labelling and the difference between 'use by' and 'sell by' dates on food and understand the principles of stock rotation
Allergies are an increasing issue, therefore, food handlers have to understand the procedures required for dealing and storing foods that cause allergic reactions. Furthermore, food handlers must understand how to handle, correctly prepare, cool and process food.
Food premises are required by law to be clean. Food handlers have to understand the importance of cleaning in the food premises, which will include an effective cleaning of food storage areas and chillers. They must be aware of how to dispose of waste from food premises, understand how cleaning prevents food contamination, describe safe washing procedures in relation to equipment, understand the term 'cleaning', 'disinfection' and 'sterilisation'. 
Cleaning requires the use of chemicals, therefore, food handlers must be aware of how to use cleaning chemicals, disinfectants and sanitisers safely, they must understand colour coding in respect of the use of cloths and cleaning equipment and how they can cause cross contamination and they must understand cleaning schedule and the term 'clean as you go'.
Food premises are required to have high standards in relation to the fabric of the building and premises. Food handlers have to understand the importance of premises being suitably constructed, fitted out and equipped and the hazards associated with faulty surfaces and equipment.
Food handlers must be familiar with the first aid facilities provided and where they are located. They must understand the legal requirement for the construction and cleanliness of the premises and equipment, understand the legal requirements with regard to providing hygiene facilities in food premises, understand about food pest and the environments they thrive in as well as being able to name food pests and also describe the signs of food pests, how to prevent food pests and the action to be taken in the event of an infestation being discovered.
