Course Title: Food Safety Level 2 (VTQ)
Course length 6 hours
Maximum number to attend 12
This course covers all the basics of food preparation, regulations, precautions and care when preparing food for others.
It is designed to meet the requirements of various regulations in food preparation, HACCP and health and safety. The course covers regulations, preparation, storage, infections, cross-contamination, reporting, PPE, date marks, reporting illness and basic first aid in the kitchen.
Please ensure all delegates attending this course have a valid ID with them, passport or driving licence
Learning Outcome & Assessment Criteria
Understand how individuals can take personal responsibility for food safety
Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour.
Describe how to report food safety hazards.
Outline the legal responsibilities of food handlers and food business operators
Understand the importance of keeping him/herself clean and hygienic
Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination
Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds
Understand the importance of keeping the work areas clean and hygienic
Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal
State how workflow, work surfaces and equipment can reduce contamination risks and aid cleaning
Outline the importance of pest control
Understand the importance of keeping food safe
State the sources and risks to food safety from contamination and cross-contamination to include microbial, chemical, physical and allergenic hazards
Explain how to deal with food spoilage including recognition, reporting and disposal
Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
Describe stock control procedures including deliveries, storage, date marking and stock rotation