Level 2 Food Safety

Description

Lesson 1 – Introduction
• The reason for food safety
• Food handlers legal obligation

Lesson 2 – PPE and changing room procedure
• PPE
• Entering food production area
• Hand washing
• Cross contamination

Lesson 3 – Legislation
• Food Safety Act
• Other relevant legislation
• Due diligence
• Enforcement officers and their powers
• Penalties for non compliance

Lesson 4 – HACCP
• HACCP principles
• What causes food poisoning
• Symptoms of food poisoning
• Vulnerable groups
• Different types of food safety hazards
• Food spoilage
• Allergens

Lesson 5 – Food pests
• What is a food pest
• Different types of food pests
• Good pest control

Lesson 6 – Storage and traceability
• Different types of storage
• Ambient, chilled and frozen storage requirements
• Stock rotation
• Used by and best before dates
• What is traceability
• Tracing product

Lesson 7 – Temperature
• Temperature control
• Temperature checking
• Calibration
• How temperature gauges are calibrated

Lesson 8 – Cooking and temperature preservation
• Cooking temperatures
• How food can be contaminated by bacteria
• Hot process preservation
• Other types of preservation

Lesson 9 – Cleaning
• Introduction to cleaning
• Different stages of cleaning
• Cleaning chemicals
• Cleaning Schedules
• Waste control

Lesson 10 – Factory layout and management system documentation
• Factory layout
• Factory maintenance
• Management system documentation

Duration: 3-5 Hours