Food Hygiene Training Course - Certificate - RoSPA Accredited - Level 2 - 12 Topics - 146 minutes

Food Hygiene Course

LEVEL: 2

certified by: CPD, RoSPA
topics: 12
assessment: 1
pass mark: 75%
duration: 146 minutes
downloadable templates
temperature guides
downloadable personalised certificate
professional voiceover

RoSPA-accredited, CPD-certified

Food Hygiene Course

LAW & LEGISLATION

This course covers key points from:

  • The Food Safety Act 1990 – Amended in 2004
  • The General Food Regulations 2004

 

CONTENTS:

This RoSPA-accredited, level-2, e-learning course is suitable for anyone who comes into contact with food or works in an area where food is prepared and will provide users with a full understanding of all the necessary requirements for food safety.

The course includes optional voiceover recorded by a professional actor and includes downloadable resources, culminates with an assessment and provides certification upon completion to evidence the learning provided. It is specifically designed to teach learners everything from the basics of food hygiene to specifics such as critical control points and food safety laws.

Topic 1

introduction and overview

 

What is food hygiene and who needs it?, the 3 types of food contamination, food poisoning, the four ‘C’s of good food hygiene.

introduction and overview
Topic 2

physical and chemical contamination

 

Definition, potential harm and sources of physical contamination, and ways to prevent it, chemical contamination of food from cleaning chemicals, pesticides and metals.

physical and chemical contamination
Topic 3

biological contamination

 

Types of biological contamination, the danger zone for bacterial growth, most common types, sources and symptoms of viral and bacterial food poisoning, parasites.

biological contamination
Topic 4

cross contamination

 

Definition and the most common ways food becomes contaminated, how to prevent cross contamination.

cross contamination
Topic 5

critical control points

 

How to keep food safe when defrosting, preparing, cooking, cooling, hot holding or re-heating food.

critical control points
Topic 6

it’s freezing, defrosting and chilling

 

The dos and don’ts of freezing, defrosting and chilling food, temperature checks of chilled and frozen food and how to do it.

it’s freezing, defrosting and chilling
Topic 7

danger in the pantry

 

High-risk and low-risk foods, naturally poisonous foods, food allergies and intolerance.

danger in the pantry
Topic 8

food storage and preservation

 

Spoilage bacteria, principles and methods of preservation, ‘best before’ versus ‘use by’, stock rotation; storing food in fridges and freezers, storing dry goods. 

food storage and preservation
Topic 9

food premises and equipment

 

Requirements for food premises – facilities, equipment, and utensils, food pests – signs and indicators and how to avoid infestation, rubbish and refuse disposal.

food premises and equipment
Topic 10

personal hygiene – it’s all about you

 

Ways in which we contaminate food, importance and correct procedure for handwashing, personal hygiene legal guidelines, in case of illness.

personal hygiene – it’s all about you
Topic 11

cleaning

 

The importance of cleaning, cleaning and disinfecting – what, how often and how, food hygiene ratings.

cleaning
Topic 12

food safety law

 

Food Safety Act 1990 and General Food Regulations of 2004, enforcement, powers of food safety officers, record keeping and how to comply.

food safety law

EXTRA RESOURCES:

  • cleaning schedule template
  • deliveries temperature record template
  • flick at-a-glance: egg storage
  • fridge and freezer temperature records template
  • flick at-a-glance: minimum cooking temperatures
  • hot-holding temperature records template
  • pest control records template
  • staff sickness records template
  • staff training records template

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