Award in Food Safety (Level 2)

Aims & Objectives

This course will outline the importance of food safety procedures, risk assessment, safe food handling and behaviour. The programme explains the importance of personal hygiene in food safety, including its role in reducing the risk of contamination. It looks at the importance of clean and tidy work areas and the safe use of equipment, storage and waste disposal. 

Course Objectives

• The importance of food safety procedures, risk assessment, safe food handling and behaviour
• How individuals can take  personal responsibility for food safety
• The importance of keeping him/herself clean and hygienic
• The importance of keeping food safe
• The correct reporting of  food safety hazards and outline the legal responsibilities of food handlers
• The importance of clean and tidy work areas and equipment
• The importance of pest control, cross contamination including microbial, chemical, physical and allergenic hazards
• Dealing with food spoilage
• Safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
• The importance of temperature control
• Good practices in stock control

Target Group

• This course is ideal for staff working in the Health and Social care setting who prepare or serve food to service users, families and other staff. Food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. 

Accredited

• This is an accredited course.

Additional Information

• The topics covered in this course are regarded by the Foods Standards Agency as being important to maintaining good practice in the workplace.