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This Level 2 training was created by industry specialists to guarantee that you meet this regulatory obligation and know how to keep your clients secure. The curriculum extensively covers themes pertinent to food merchants, such as identifying food hygiene concerns, controlling contamination, and working in a manner that guarantees all food made, handled, and sold is safe to eat. You will learn about your duties through participating in a variety of retail-specific interactive tasks, reading text, and watching videos. After completing this programme, you will be confident in your food hygiene knowledge and will have all of the abilities necessary to keep people safe and to comply with food hygiene regulations.
Anyone who deals with food is required by law to grasp the basics of food hygiene and how to keep food safe. This is critical for people working in the food retail sector, who must guarantee that their food is safe and that their customers are not harmed.
1 Introduction to Food Hygiene and Safety
Key definitions, food handler training, The Food Hygiene Rating Scheme (FHRS) in England, Wales, and Northern Ireland, The Food Hygiene Information Scheme (FHIS) in Scotland.
2 Food Safety Legislation
Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution, due diligence.
3 Microbiological Hazards
Microbiological hazards, food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross-contamination, food preservation, toxins, viral contamination, preventing microbiological contamination.
4 Physical, Chemical and Allergenic Hazards
Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, acrylamide, scombrotoxic food poisoning, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen policy, allergen labelling laws, Natasha's Law.
5 Food Storage
Suppliers and deliveries, food labelling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing and thawing.
6 Food Preparation, Service and Display
Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, food service and display.
7 Personal Hygiene
Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
8 Food Premises Design, Layout, Size and Suitability
Food handler responsibilities, food premises and the law, principles of design, pests, preventing pests, waste management.
9 Food Premises Cleaning and Disinfection
Why do we clean?, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, food handling equipment, dishwashers.
This course is suitable for food handlers who sell food that is not necessarily consumed straight away. This includes, but is by no means limited to:
If you are a manager or supervisor in any of the above sectors, then our Level 3 Food Hygiene For Retail Course is more suitable for you.
By the end of this course, you will:
Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 30 multiple choice questions with a pass mark of 80%. The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.
OSHAS offers different qualifications of safety, health and lowering incident rates for workers.