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Food safety training

 

 

Food Safety for Retail  - 1 Day Course       

The Level 2 Award in Food Safety for Retail is a regulated and nationally recognised  qualification designed for those working, or planning to work, in a food retail environment such as: supermarkets, corner shops or premises with hot and chilled food display counters. Successful candidates will develop a strong understanding of the importance of food safety, including correct food handling practices and measures to reduce the risk of contamination.

 

The course includes: The importance of food safety Food safety laws, Legal responsibilities of food handlers, Types of contamination and the associated risks including Bacteriology • Food poisoning • Foodborne illnesses, An introduction to Hazard Analysis and Critical Control Points (HACCP), Personal hygiene, Design of premises and equipment, Cleaning and disinfection, Waste disposal Pest control, Safe food handling practices including time and temperature controls • Cooking & reheating • Chilling • Cooling • Freezing •Hot holding •Displaying food • Temperature measuring devices • Core temperatures • Food preservation • Storage,  Stock control procedures and Food spoilage.

 

 Food Safety in Catering  - 1 Day Course      

The Level 2 Award in Food Safety in Catering is a regulated and nationally recognised qualification for people working, or planning to work, in the food catering industry. The qualification is also ideal for those who come into contact with food handling areas due to the nature of their work, such as pest control officers and delivery personnel. Successful candidates will gain a strong understanding of the importance of food safety, including correct food handling practices and measures to reduce the risk of contamination. 

 

The course includes: The importance of food safety, Food safety laws, Legal responsibilities of food handlers, Types of contamination and the associated risks including  Bacteriology • Food poisoning • Foodborne illnesses, An introduction to Hazard Analysis and Critical Control Points (HACCP), Personal hygiene, Work flow, work surfaces and equipment, Cleaning and disinfection, Waste disposal Pest control, Safe food handling practices including time and temperature controls • Preparation • Cooking & reheating • Chilling • Cooling • Freezing • Thawing •Hot holding •Displaying food • Core temperatures • Food preservation • Storage and Stock control procedures.