Sefton CLC Team |
This Food Safety & Hygiene Level 2 in Catering has been designed for anyone that handles food as part of their role in catering; this could be chefs, café staff, fast food outlet workers and anyone else involved in the catering industry.
Within this Food Safety & Hygiene Level 2 in Catering e-learning course, your learners will be helped to appreciate the importance of food hygiene, their legal responsibilities and best practice involved in the safe production, cooking, storage and serving of food.
They’ll also consider the type of hazards they might face, personal hygiene, cleaning and disinfection, disposing of rubbish and pest control.
Apart from Schools, this course is free for Sefton Council employees. Charges apply for all other organisations:
Please contact us at training.services@sefton.gov.uk if you wish to obtain a group licence.
By enrolling on this course you are agreeing to the terms set in our charging policy which can be found here. Once enrolled on this course, you will be billed accordingly.
This course contains the following modules:
| Module name | Type | Duration |
|---|---|---|
| Food Safety and Hygiene Part 1 | Online | 00:45:00 |
| Food Safety and Hygiene Part 2 | Online | 00:45:00 |
| Food Safety and Hygiene : Assessment Quiz | Online | 00:15:00 |
Essential health and safety and food hygiene training for people in H&S and catering roles.
Establish what the law requires regarding food hygiene and safety
Understand the hazards associated with food hygiene in a logistics environment and what can be done to reduce risks
Effectively identify and manage risks in a logistics environment
Recognise the importance of personal hygiene to food safety
Establish effective cleaning and maintenance procedures
Explore the importance of correct rubbish disposal practices
Understand the dangers presented by pests around food and how these can be mitigated
Review the food safety danger zone and explore the main methods of food preservation
Identify the importance of avoiding cross-contamination
Explore the main allergens, the risks and how food should be labelled
Learn about the responsibilities involved in serving hot or cold held food.
Module 1: Introduction to Food Safety
Module 2: Legal Requirements
Module 3: The Hazards
Module 4: Hazard Analysis
Module 5: Personal Hygiene
Module 6: Cleaning and Disinfection
Module 7: Disposing of Rubbish
Module 8: Pest Control
Module 9: Temperature and Preservation
Module 10: Preventing Cross Contamination
Module 11: Allergen Guidance
To view dates and book on this course, please login. If you do not have an account you will need to self-register below. (External customers only).
Please click the link to download the course flyer.
 View flyer |
