This Food Hygiene Level 2 for Manufacturing course is divided into 8 easy to follow interactive modules and includes a multiple choice test at the end:

1) Food Safety Legislation – food handlers and the law
2) Microbiological Hazards – the top 10 causes of food poisoning
3) Physical, Chemical and Allergenic Hazards – types of physical contamination
4) Food Storage – choosing a supplier, food distribution and deliveries, food labelling and storage
5) Food Preparation and Processing – thawing frozen food, cooking and reheating
6) Personal Hygiene – food handler responsibilities
7) Food Premises Design and Cleaning Schedules – principles of design, waste management, cleaning and disinfection
8) Further Information - how to register a food business, contacting the local authority, legal documents and 9) FSA publications.

Aims of the Training

By the end of the course learners will be able to demonstrate that they can:

-Explain what food hygiene is and the hazards associated with it
-Categorise food into four distinct food groups
-Identify ways in which food poisoning can be caused and how to control these hazards
-Limit allergens from contaminating food
-Understand the basics of personal hygiene and why it is important
-Identify what is required from a food premises in order for it to be food safe
-Put measures in place to control pests
-Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination

This Intellelearn Food Hygiene/Safety course includes:

Stop-Start technology meaning you learn at your convenience
All device compliant meaning you can use laptop-tablet-smartphone at anytime