Level 2 food hygiene training

Level 2 food hygiene training

Posted on May 18, 2016
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Level 2 food hygiene training 

 

 

If you own or run a food establishment and do not have the correct food hygiene training, you have the potential to make a lot of people ill, which, of course will make your business collapse faster than an over-whisked soufflé.

pie in the face

You may have great chefs, and kitchens that are spotless, but, unfortunately, that is not all it takes to keep your customers from harm. With more than 500,000 cases of food poisoning reported a year you need to make sure that all your staff who prepare, handle, or serve food have up-to-date level 2 food hygiene training.

 

Critical control points

Knowing the critical control points for food is one of the most important elements when it comes to food safety. The perfect temperature for bacteria to grow is room temperature. However, it can grow anywhere from 5 °C to 63 °C, AKA ‘the danger zone’.

 

Defrosting:

 

Ever taken some chicken out the freezer at home, and then left it to defrost on your kitchen counter? We’ve all done it, not thinking anything of it, but in reality – within seconds of it sitting there – bacteria has reactivated and is rapidly multiplying. The worst bit of all this is that bacteria will be sitting there multiplying for another 4-5 hours!

It’s one thing not knowing these dangers in your own home, but if you work in a food establishment, you have no excuse. You need to know how to defrost properly. It is a legal requirement.

 

Cooking:

 

Cooking is another area where it is vital you are aware of the critical control points. You need to ensure that food is cooked throughout. We’ve all had a burnt-BBQ-sausage incident that we would like to forget.

bad thoughts of bad BBQs

Just because it’s cooked on the outside definitely does not mean it’s cooked on the inside.

So what can you do? Make sure it’s piping hot, do the juice-test (making sure that juices from meat runs clear) and use a thermometer to be extra safe.

This goes for microwaves too – pockets of uncooked food are not uncommon if you don’t stop and stir half way through the cooking time. If it can’t be stirred, leave it for an extra few minutes to allow the temperature to equalise.

 

Cooling:

 

Similar to defrosting – when you cool hot food on a counter-top you are exposing food to a lot of dangers. You have a limited amount of time before bacteria will reactivated and multiply.

man eating icecream

If you have a blast-chiller, use it! If you haven’t, separate the food into smaller portions or put the dish into an iced-bath (by sticking ice into a larger container).

 

So that’s defrosting, cooking and cooling – but what about hot-holding, re-heating and food preparation?

 

There are a number of things that you are legally required to know and now you can with ease (and on a small budget).

Sign up for flick’s training subscription today and learn all the necessary methods, tips and facts for food safety from our RoSPA-accredited food hygiene training.

Cover your back. Get your staff trained and be at peace knowing that your customers and organisation are safe. It’ll only take 146 minutes to complete our online course today – so what are you waiting for?

 

food hygiene online training

 

Related article

Why school staff need food hygiene training- and what level is needed? Why school staff need food hygiene training- and what level is needed?

How does food become contaminated? How does food become contaminated?

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