Course Details
This on-site Foundation certificate in food safety (Level 2) course is aimed at everyone who works in the food industry, whether in catering, manufacturing or retail, who are responsible for safeguarding the health of anyone who consumes food that has been prepared, processed, stored, served, sold or distributed by their food business. This qualification underlines the importance of food safety and provides learners with an understanding of how to identify and control food safety hazards in their own workplace.
The Foundation Certificate in Food Safety (Level 2) provides candidates with the required essential knowledge and awareness of:
- The consequences of poor standards of food safety
- How hazards can occur at any stage of food handling
- The need to practise food safety in the workplace
- Awareness of Allergens and protection of allergenic customers
- The importance of using a documented food safety management system
Additional Learning and Development for Supervisors and Managers
On completion of the Foundation Certificate in Food Safety (Level 2) managers and supervisors can develop their understanding of food safety by attending the Intermediate Certificate in Food Safety (Level 3)
Benefits to you
Delegates will be able to understand an implement food safety within their workplace
- The consequences of poor standards of food safety
- How hazards can occur at any stage of food handling
- The need to practise food safety in the workplace
- Awareness of Allergens and protection of allergenic customers
- The importance of using a documented food safety management system
Course Contents
The course is split into 4 separate modules
- Introduction to food safety
- Food safety hazards
- Food safety in practice
- HACCP and The Food Safety Management System (FSMS)
Module 1:
Introduction to food safety
In this module the Learners will develop knowledge and understanding of the importance of food safety and be able to:
- Define the key terms for food safety
- State the consequences of poor standards of food safety
- Describe the groups of people most at risk from food-borne illness
- Outline, in general terms, the requirements of legislation for food business operators and food handlers
- State the importance of food safety training
Module 2:
Food safety hazards
In this module the Learners will develop knowledge and understanding of how hazards can occur at any stage of food handling and be able to:
- Identify the different types of food safety hazard (Physical, Chemical, Microbiological, Allergenic)
- Define bacterial contamination
- State the ideal conditions for the multiplication of bacteria
- Describe how some types of food present more of a risk to food safety than others (Raw and RTE)
- Explain what viruses are and how they differ from pathogenic bacteria
Module 3:
Food safety in practice
In this module the Learners will develop knowledge and understanding of the need to practice food safety in the workplace and be able to:
- Explain the importance of, and methods for chill chain, cooking and reheating controls at all stages of the food preparation and service process
- Explain the importance of, and procedures for, maintaining high standards of personal hygiene
- Explain the importance of, and procedures for, keeping the workplace clean and tidy
- Describe the importance of, and methods for, pest control
- Describe procedures for delivery, storage and stock control of food to ensure food safety
Module 4:
Food safety management systems
In this module the Learners will develop knowledge and understanding of the importance of using a documented food safety management system and be able to:
- Outline the legal requirement for a food safety management system based on HACCP principles
- Outline the purpose and principles of a HACCP system on food premises
Pre Requisite Knowledge
There are no prerequisites for completing the Foundation certificate in food safety (Level 2). However, We recommend that Learners should have a good level literacy and understanding of both spoken and written English to undertake this qualification.
Who should attend?
It is ideal for those who handle, prepare or serve food in any hospitality or catering setting.