About this course

The Food Safety Level 2 course is designed to provide learners with a thorough understanding of essential food safety practices. It includes lessons on recognising good food storage practices, including date coding and stock rotation. The course delves into methods of food preservation and the correct placement of items within refrigeration units to prevent contamination. Learners will also be introduced to HACCP principles and the importance of implementing effective food safety management systems. The course further covers the prevention of cross-contamination, the use of colour-coded equipment, and the monitoring of temperatures to ensure food safety. Additionally, the course outlines cleaning requirements for food premises and identifies various hazards that could affect food safety.

Learning objectives

• Recognise good food storage practices, including date coding and stock rotation.

• Understand various methods of food preservation and the correct placement of items in refrigeration units.

• Implement effective food safety management systems such as HACCP.

• Prevent cross-contamination through the use of colour-coded equipment and proper hygiene practices.

• Monitor temperatures accurately to ensure food safety.

• Identify and manage physical, chemical, and microbiological hazards in food preparation and storage areas.

On completing this course you will

• Be able to recognise and implement good food storage practices to maintain food safety.

• Know how to apply different methods of food preservation and ensure correct placement of food items in fridges and freezers.

• Understand and apply HACCP principles to manage food safety risks effectively.

• Prevent cross-contamination in food preparation areas using colour-coded equipment and best practices.

• Accurately monitor and record temperatures to ensure food is stored and cooked safely.

• Identify potential hazards in food preparation and storage, and implement measures to mitigate these risks.

This course is suitable for

• Food handlers working in restaurants, cafes, and other food service establishments.

• Catering staff involved in the preparation and storage of food.

• Managers and supervisors responsible for ensuring food safety in their establishments.

• Individuals seeking to improve their knowledge of food safety and hygiene practices.

• Anyone required to comply with food safety regulations and standards.