Food Safety and Hygiene in Catering Level 2

Food Safety and Hygiene in Catering
  • You must enroll in this course to access course content.

This Food Safety and Hygiene in Catering Level 2 | Online Food Safety Training course | Food Hygiene Certificate has been created for those that handles, prepares or serves food within the catering industry, such as schools, cafes, kitchens and food preparation areas.

 

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£24.00
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Welcome

Course Contents

Legislation around Food Safety

Legislation
Importance
Responsibilities
The Food Act
European Law
Food Law
Due Diligence
Food Hygiene Rating Scheme
Training

Premises, Equipment and Cleaning

Contents
Premises and Work Flow
Equipment
Cleaning Products
Wet Cleaning and Disinfecting
Waste

Personal Hygiene

Contents
Washing Hands
Protective Clothing
Must Do’s and Should Not’s

Contamination and Food Safety Control

Contents and Reminders
Types of Contamination
Cross Contamination
Control Measures

Temperature Management Systems

Contents
Safe Temperatures
Cooling and Thawing
Hot and Cold Holding
Cooking and Reheating Foods
Recording Temperatures
Displaying of Foods

Food Poisoning and Bacteriology

Contents
High and Low Risk Foods
Food Poisoning
Types of Bacteria
Bacteriology
Preservation
Facts

The Control of Organisms (Pests)

Contents
Common Types of Pests
Prevention of Pests
Pets

Food Storage and Deliveries

Contents
Stock Rotation
Dry Stores
Delivery of Foods

Food Safety and Hygiene in Catering L2 Assessment

Food Safety and Hygiene in Catering L2 Assessment
Lessons
  • Welcome
    • Course Contents
  • Legislation around Food Safety
    • Legislation
    • Importance
    • Responsibilities
    • The Food Act
    • European Law
    • Food Law
    • Due Diligence
    • Food Hygiene Rating Scheme
    • Training
  • Premises, Equipment and Cleaning
    • Contents
    • Premises and Work Flow
    • Equipment
    • Cleaning Products
    • Wet Cleaning and Disinfecting
    • Waste
  • Personal Hygiene
    • Contents
    • Washing Hands
    • Protective Clothing
    • Must Do’s and Should Not’s
  • Contamination and Food Safety Control
    • Contents and Reminders
    • Types of Contamination
    • Cross Contamination
    • Control Measures
  • Temperature Management Systems
    • Contents
    • Safe Temperatures
    • Cooling and Thawing
    • Hot and Cold Holding
    • Cooking and Reheating Foods
    • Recording Temperatures
    • Displaying of Foods
  • Food Poisoning and Bacteriology
    • Contents
    • High and Low Risk Foods
    • Food Poisoning
    • Types of Bacteria
    • Bacteriology
    • Preservation
    • Facts
  • The Control of Organisms (Pests)
    • Contents
    • Common Types of Pests
    • Prevention of Pests
    • Pets
  • Food Storage and Deliveries
    • Contents
    • Stock Rotation
    • Dry Stores
    • Delivery of Foods
  • Food Safety and Hygiene in Catering L2 Assessment
    • Food Safety and Hygiene in Catering L2 Assessment

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