The food industry is continuously evolving with new amendments to regulations constantly being introduced. For anyone who is employed within this sector it is of vital importance that they are up to date with these changes and have a clear understanding of how key procedures and practices are carried out.
Various levels of certification is required by any individual who is working in a setting where food is prepared, cooked or handled. A few years ago the Government introduced legislation requiring anyone involved in food handling to have an appropriate level of understanding and training of food hygiene.
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The course will help students to grasp the importance of food safety and gain an in-depth understanding of systems, procedures and techniques involved in practising effective food hygiene. It will provide them with a basic understanding of food safety and good practices in catering.
A Level 2 food hygiene course is suitable for
- Anyone working in the catering and hospitality industries and food production.
- A new member of staff.
- A employee who been preparing food for several years and who may have picked up bad habits.
- Staff who may wish to go on to become supervisors or managers.
- Anyone who handles food, but has had little or no previous formal training.
Reasons why food hygiene is important
There are strict laws and regulations to guard consumers from consuming unhygienic food. The possibility of food poisoning occurring on their premises should be a cause for concern for the managers of restaurants, hotels and food production companies. Not only will any outbreaks affect the victim, the business itself could lose its reputation, be prosecuted and in the long term loose customers.
A Level 2 food hygiene course will show students how to
- Handle food the correct way.
- Take personal responsibility for following food safety procedures
- Keep themselves clean and hygienic.
- Receive and store food safely.
- Prepare and cook food safely.
- Check and record refrigerator temperatures.
- Safely defrost frozen foods.
- Safely dispose of waste from food premises.
Students will learn about
- The theory of hygienic food preparation.
- Preventing contamination and the growth of bacteria.
- Food law and how it affects business owners and consumers.
- Principles of safe food storage
- Temperature control.
- Pest identification and control.
- Cleaning and disinfecting
- Refrigeration, chilling and cold holding
- How germs grow in food
- Preparation, cooking and cooling of food
- Cleaning and disinfecting
- Hazard analysis
- Hot holding and reheating
- Principles of safe food preservation
- Premises and equipment
- Food safety terminology
- Organising a cleaning schedule.
- The importance of having first aid equipment in a food premises.
- Identify the different types of food pests.
The syllabus of a Level 2 food hygiene course will instruct candidates on how to;
- Clearly state the consequences of poor hygiene.
- State the benefits of food hygiene.
- Describe the symptoms of food poisoning.
- Identify people most at risk of food poisoning.
- In general terms describe the requirements of current food safety regulations.
- State the consequences of noncompliance with food safety law.
- Give examples of food borne viruses.
- Have knowledge of the high and low temperatures required to minimise bacterial multiplication.
- Explain cross contamination.
- Be able to carry out reporting and remedial procedures.
- Describe how cleaning chemicals, disinfectants and sanitizers are to be used safely.
All courses are taught in English, but we may able to provide materials in other languages if requested at the time of enrolment.
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