This Food Safety Level 2 course has been designed to provide participants with an increased knowledge and understanding of food safety issues in the workplace. It 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.
The course complies with the requirements for Level 2 Food Safety Skills as stipulated by the Food Safety Authority of Ireland.
Completion of this course will assist participants in complying with their legal responsibilities as food handlers under Regulation (EC) 852/2004. It informs food handlers of their duties in relation to personal hygiene, protective clothing, reporting of illnesses and adherence to training. Participants are given an overview of microbiology and the controls necessary to reduce the risk of food poisoning and ensure customer safety.
This online training course will assist employees in complying with food safety legislation and recognising their responsibilities as food workers.
The course also equips learners with an increased level of expertise when dealing with food hazards and issues of cross contamination in the workplace. Food allergens are discussed and participants are informed on the steps that must be taken to ensure that the risk of allergenic contamination is controlled when handling food.
The principles of HACCP are outlined including hazard identification and the controls necessary for a typical catering or retail business. Participants are taken through the various stages from delivery to service and advised on how to ensure customer safety and to reduce the risk of food poisoning. Zoning and colour coding are highlighted as significant factors in a food business’s operational hygiene programme and food handlers are instructed on the requirements for personal hygiene and hand washing in the workplace.
Cleaning and disinfection procedures, pest control and waste management are also identified as areas that must be addressed in order to achieve compliance with food safety legislation and to ensure that food served to the customer is safe to eat and without risk to human health.
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
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
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
Use of gloves
Reporting of illnesses
Unit 5: Pest Control and Waste Management
Hazards of Food Pests
Signs of Pest Infestation
Controlling Pests in a Food Business
External Waste Areas
Unit 6: Hygienic Premises and Internal Finishes
Cleaning and Disinfection
Reasons for Cleaning
Safety rules for cleaning
Unit 7: HACCP – Delivery and Storage of Food
Introduction to HACCP
Hazards and controls for delivery of food
Hazards and controls for storage of food
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
Benefits of a HACCP system
Who is the course intended for?
This course is suitable for those who are involved in food storage, handling, food preparation and service and who wish to expand and improve on their existing knowledge and experience in the food sector.
How long does the course take to complete?
The course, which is delivered online, takes approximately 60 minutes to complete. 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 to suit your individual requirements.
Does the course outline my legal responsibilities as a food worker?
Yes the course covers the legal responsibilities of both the employer and the employee.
How will I be assessed?
On completion of the course students are required to complete an end of course Quiz consisting of 20 multiple choice style questions. You will have 2 attempts to complete the Quiz and must achieve 60% in this assessment in order to achieve your certification.
Benefits of Food Safety Level 2 Training
This course will assist food handlers in working hygienically with food, improving customer safety and reducing the possibility of food poisoning on their premises. It will provide participants 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 the course will help employees to comply with food safety legislation and to recognise their responsibilities as food workers. Workers will also have a renewed confidence when working with food which will enhance their overall contribution to the food business. Employers will benefit from a more skilled and competent workforce while also ensuring they are meeting their legal requirements in relation to training for food workers.