Level 2 Food Safety (Catering) Training

The Level 2 Food Safety (Catering) Training course is a video-based e-learning course suitable for anyone working in a catering setting where food is prepared, cooked and handled. Typical environments may include but are not limited to pubs, hotels, restaurants; supermarkets and retail environments; food and drink manufacturers; hospitals; care homes and schools. The online Level 2 Food Safety for catering course provides more advanced awareness of the dangers arising from poor food safety standards, an understanding of relevant law and legislation and a thorough knowledge of how to control and prevent contamination and risk.
  • Developed by Food Safety Experts and Health & Safety Professionals
  • High Quality Training Experience
  • Instant Online Course – available 24/7
  • Unlimited access 365 days a year
  • Certificate available upon completion
Duration: Approx. 75 minutes

£25.00

*Annual price per user

Discounts for larger volume and
multi-year subscription purchases

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About the course

The Level 2 Food Safety (Catering) Training Award is an online video course containing interactive learning with real life examples and assessment. Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Aims of the course

The Level 2 Food Safety (Catering) Training course aims to ensure those employees in a catering environment who are regularly involved in the handling, preparation and serving of food are given a more advanced awareness of the dangers arising from poor food safety standards, an understanding of relevant law and legislation and a thorough knowledge of how to control and prevent contamination and risk.

Who is it for?

Level 2 Award in Food Safety (Catering) is suitable for anyone working in a catering setting where food is prepared, cooked and handled. Typical environments may include but are not limited to pubs, hotels, restaurants; supermarkets and retail environments; food and drink manufacturers; hospitals; care homes and schools

Course content

1Food Safety Legislation

What is food safety and why does it matter? Minimising the risk of illness and hazard, food safety frameworks. Key factors involved in maintaining a high standard of food safety.
Food safety legislation – laws and regulations and hygiene standards. Food Safety Act (1990), Regulation (EC) 852/2004, The Food Hygiene (England) Regulations 2006, Local By-Laws, Corporate Liability and Due Diligence Defence, Section 21 of the Food Safety Act (1990), HACCP – the seven principles, food safety management systems, pre-requisites for setting up systems (including training, personal hygiene, construction, design and maintenance, cleaning, waste disposal, pest control, supplier approval). Premises Hygiene Standards, Personal Hygiene, Cross Contamination, Reporting Procedures, Record Keeping, Complaints and Complaint Management, Food Safety Enforcement Action, Food Standards Agency, the benefits of a documented food management system.

2Hazards from Delivery to Service

The stages at which food safety risks can occur, delivery temperature, vehicle safety and avoiding cross contamination during transportation, workplace hazards including storage, equipment and cleaning products. Contamination hazards – physical, chemical, allergenic, biological. How food becomes unsafe to consume. Micro-organisms – what they are, why they can be dangerous and controlling them for safety. Common foodborne diseases, causes, symptoms and illnesses and prevention. Food poisoning sources, causes, symptoms and illnesses. The most common allergens and their risks – causes, symptoms and illnesses. The hazard of cross contamination. The importance of personal hygiene. Food packaging and containment.

3Risk Control (Prevention of Contamination)

How food becomes contaminated, what keeps food safe? Food poisoning – its control and prevention and how bacteria are spread. Foodborne illness – its control and prevention and why it is more dangerous than food poisoning. Minimising contamination risks during the delivery of food, particularly for high risk foods. Key principles of safe storage including temperature, food labelling, use by and best before dates, safe handling and storage of food allergens, stock rotation. Preservation methods including freezing and defrosting and cold storage. Temperature control – hot and cold – legal requirements, chilling and cold holding, cooking, hot holding and reheating. Prevention of cross contamination, food premises and equipment, waste management, pest control, safe storage and use of chemicals, safe cleaning and disinfection.

4Pests, Premises and People

Types of food pests and their risks to safety, where they might be found and how to prevent, manage, control and treat them. How to maintain a food standard of food safety in premises – set cleaning systems and schedules, maintenance. Personal hygiene principles, removing the ‘human element’ as much as possible.
Conclusion – ensuring that all aspects are addressed, monitored and maintained and the responsibility for meeting Food Safety Hygiene Laws and Regulations.

Upon completion of each module of this course, learners will undertake a multiple choice assessment relating to that module. All modules must be completed and passed in order to pass the course and achieve the Level 2 Food Safety (Catering) Certificate.

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Level 2 Food Safety (Catering) Training Certificate

Our e-learning courses use formal and informal assessment methods to check learner understanding and measure the transfer and retention of knowledge and skills. Upon successful completion of a formal assessment (achieving the pass mark or above), a certificate is awarded to the learner in recognition of their achievement.

Digital certificate – print, download, store

A digital certificate can be downloaded and / or printed. Users may prefer the ‘paper-less’ option that automatically updates their digital learning record, stored in the cloud. Records contain details of sessions including progress, attempts and results – stored on our platform or the client’s Learning Management System (LMS).

Learning records are available 24/7 to review sessions, learner progress as well as provide access to certificates. This information is ideal for recording learning activity centrally including any associated CPD. Various reports demonstrate proof of planned and recorded learning activities. This assists with the management of compliance as well as pathways for achieving competence and behavioural change.

About the certificate

The e-learning certificate includes a unique Certificate ID specific to that learner, learner’s name, course title, the score percent mark achieved along with the date of completion and the marks of the approval, accreditation authorities and / or distribution partners.

Please note: when accessing the course via standalone media or 3rd party systems, you may need to follow separate ‘in-house’ steps for logging learning activity appropriate to that method of delivery.

 

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How is it delivered?

We have a broad range of delivery options

SCORM / AICC LMS

Our standard courses conform to SCORM / AICC (and TinCan) e-learning standards and have been successfully delivered on over 30 different learning management systems worldwide.

Activbase Online

Activbase is our own simple and easy to use learning platform for administrating, distributing and managing training. Our video based courses are streamed via our Activbase platform.

Other Devices

Most of our products are available on devices including Tablet, iPAD, smartphone or deliverable via media such as CD-ROM, USB memory stick and more. Let us know what you need.

Want to customise the ready-to-go training with your brand and learning materials?
Looking for a bespoke e-learning solution tailored to your learning and development needs?
Contact our team to day to find out more!

Technical Specification

Our courses are designed to operate on industry standard multimedia PC compatible computers / laptops and or mobile devices with a suitable processor e.g. 2.0GHz Intel or AMD Processor, 4GB RAM or higher. A good reliable internet connection is required of at least 3Mb+/sec.

HTML5

Windows: Internet Explorer 11, Microsoft Edge (latest version), Google Chrome (latest version), Firefox (latest version)
Mac: Safari (latest version), Google Chrome (latest version), Firefox (latest version)
Mobile: Safari in Apple iOS 10 or later, Google Chrome in Apple iOS 10 or later, Google Chrome in Android OS 4.4 or later

FLASH

IMPORTANT: Our courses are designed to run using HTML5 and do not require FLASH. Most browsers will stop supporting FLASH by the end of 2020. Please update before the deadline.

Articulate Mobile Player

Articulate Mobile Player in Apple iOS 10 or later on iPad
Articulate Mobile Player in Android OS 4.4 or later (optimized for tablets)

CD-ROM

Internet Explorer 11 must be installed.

VIDEO-BASED COURSES

OS: Windows 7+ | Browser: Up to date | Video: Up to date video drivers | Memory: 1Gb+ RAM | Download Speed: Broadband (3Mb+/sec)

HTML5

JavaScript must be enabled for published courses to work.
Font downloads must be enabled to see the correct fonts and characters.
When using Internet Explorer, turn off Compatibility View for sites where your courses are hosted.

FLASH

IMPORTANT: Our courses are designed to run using HTML5 and do not require FLASH. Most browsers will stop supporting FLASH by the end of 2020. Please update before the deadline.

Screen Readers

Windows: NVDA, JAWS 16 or later
Mac: VoiceOver
iPhone: VoiceOver
iPad: VoiceOver
Android: TalkBack

Accessibility Guidelines

Storyline 360 output supports Web Content Accessibility Guidelines (WCAG) 2.1 Level AA and Revised Section 508 standards. Click here for a Voluntary Product Accessibility Template® (VPAT®).

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