Overview:

Level 2 Food safety is a practical, interactive course for chefs and other food handlers in the hotel and restaurant food and drink preparation and service areas. There are10 modules plus a final assessment.

Courses:

• Being a Food Handler
• Microbiological Hazards
• Food Poisoning
• Physical and Chemical Hazards
• Allergens
• Receiving and Storing Food
• Preparing and Serving Food Safely
• Personal Hygiene
• Cleaning and Pest Awareness
• Premises and HACCP
• Final Assessment

Audience:

A practical, interactive course for chefs and other food handlers in the hotel and restaurant food and drink preparation and service areas The programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.

Objectives:

• Identify the responsibilities of being a food handler
• Identify food safety hazards and safe food practices
• Describe the causes and symptoms of food poisoning
• Apply controls in food storage, preparation, display and service to minimse risk and achieve high standards of food hygiene and safety
• Identify high standards of personal hygiene as a food handler
• Maintain a high standard of cleanliness in the premises and be aware of possible pest contamination
• Explain the principles of HACCP and the role of the food handler in implementing a food safety management system