Food Safety Level 2
Provides learners with increased knowledge and understanding of food safety issues in the workplace.
About Course
The course complies with the requirements for Level 2 Food Safety Skills as stipulated by the Food Safety Authority of Ireland. It will provide learners with an increased level of awareness of HACCP principles and procedures and the means necessary to control food contamination in a food environment. Completion of this course will assist learners in complying with their legal responsibilities as food handlers under Regulation (EC) 852/2004.
The course gives the learner a solid foundation and knowledge in key Food Safety Principles and will give participants the knowledge, skills and training to comply with the law and to utilize correct Food Safety techniques. Learners will have the confidence to implement their new Food Safety skills and knowledge straight away in their working environment.
Who is this training course intended for?
The course is intended for those who are involved in food storage, handling, food preparation and service and who wish to up-skill on their existing knowledge.
Learning Outcomes
By the end of the course learners will:
- Recognise the characteristics of food poisoning and food borne disease
- Identify groups that are most susceptible to food poisoning
- Understand the legal responsibilities of a food worker
- Describe the requirements for bacterial growth
- List the four categories of food hazards
- Discuss direct and indirect cross contamination
- Identify high risk and low risk foods
- Understand the requirements for personal hygiene
- Discuss the necessity for pest control in a food business
- State the reasons for cleaning and disinfection in a food business
- Identify the controls necessary for delivery and storage of food
- Identify the controls necessary for preparation, cooking and serving of food
- Recognise the benefits of a food safety management system
Course Content
Unit 1: Introduction to Food Safety
- What is Food Hygiene?
- Reasons to Manage Food Hygiene
- Characteristics of Food Poisoning and Food Borne Disease
- Factors that Contribute to Food Poisoning
- Vulnerable Groups
- Food Safety Legislation
- Legal Responsibilities of Food Workers
Unit 2: Basic Microbiology
- What is Microbiology?
- Types of micro-organisms
- The benefits and ill effects of micro-organisms
- Pathogenic and food spoilage bacteria
- Common food poisoning bacteria
- Requirements for bacterial growth
- The danger zone for food
- High risk and low risk foods
Unit 3: Food Hazards
- Categories of food hazards
- The sources of microbiological, physical, chemical and allergenic hazards
- Common food allergens
- Direct and indirect cross contamination
- Controls for cross contamination
Unit 4. Personal Hygiene
- Responsibilities of food workers
- Hand hygiene
- Use of gloves
- Protective clothing
- Reporting of illnesses
Unit 5: Pest Control and Waste Management
- Food Pests
- Hazards of Food Pests
- Signs of Pest Infestation
- Controlling Pests in a Food Business
- Waste Management
- Internal Waste
- External Waste Areas
Unit 6: Hygienic Premises and Internal Finishes
- Cleaning and Disinfection
- Reasons for Cleaning
- Cleaning Chemicals
- Cleaning Schedules
- Safety rules for cleaning
- Services
- Internal finishes
Unit 7: HACCP – Delivery and Storage of Food
- Introduction to HACCP
- Supplier control
- Hazards and controls for delivery of food
- Hazards and controls for storage of food
- Stock rotation
Unit 8: HACCP – Preparation, Cooking and Serving of Food
- Hazards and controls during the preparation stage
- Hazards and controls during the cooking stage
- Defrosting, cooling, and reheating of food
- Hot and cold displays
- Record keeping
- Benefits of a HACCP system
Course Delivery Method
This course is delivered online through Skills Team Online Learning Portal that can be used on any device – desktop, mobile or tablet – whenever and wherever you wish. You do not have to complete the course in one sitting and can pause, and come back to the course content at a later stage, as you see fit.
At the end of the course learners are required to complete an exam, you will need to reach a mark of 60% or more to achieve certification. The certificate is valid for 5 years.