This is a level 2 course for general food hygiene training for people working directly with food. We also offer a level 1 course that covers the basics of food safety.
Please note that learners undertaking a ProTrainings Trainings Course have the option to chose to take a regulated qualification.
The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a ProTrainings Certificate and for online courses an Evidence Based Learning statement.
Curriculum:
- Food Hygiene Legislation
- Relevant Legislation
- The Environmental Health Officer
- HACCP
- Bacteriology and Food Poisoning
- What are bacteria and how do they grow and affect us
- How we control their growth
- Food poisoning and its effect
- Symptoms of food poisoning
- Types of infections
- Chemicals and foreign objects
- Natural plant foods and allergies
- Food Contamination
- Cross contamination
- The danger zone
- Ways of preventing cross contamination
- Chopping board colours
- High risk foods
- Pest control
- Hot food display units
- Working at a bar
- Serving in a restaurant
- Personal Hygiene
- Hand washing and hand gels
- Protective clothing
- Reporting Illness
- First Aid Kits for food preparation
- How you need to act at work
- Food storage and Preservation
- Principles of food preservation
- Date marks, damaged food and record keeping
- Food Preservation Methods
- Salting
- Pickling
- Food spoilage
- Heating, Refrigeration and freezing
- Egg precautions
- Dietary Requirements
- People at high risk
- Traditional methods of preservation
- Preventing food spoilage
- Warning signs
