VTQ Food Safety Level 2

Face to Face Training

Total: £680.00(Exc VAT)
Course Details
Reviews

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

Leave a review

Your Rating:
star
star
star
star
star
*All submissions will be checked by our administration team before appearing on the site. Please be patient as we will try and approve your comments as quickly as possible.
 
COMPARISON BASKET COMPARE