Natasha's Law

Natasha’s Law

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In 2016, Natasha Ednan-Laperouse bought a baguette from Pret a Manger. She checked for an allergy label, as Natasha had an allergy to sesame seeds. As there was no label on the baguette packaging, she believed it to be safe.

The baguette contained sesame seeds, causing Natasha to go into anaphylactic shock and resulting in her death. Natasha was just 15.

Pret a Manger had acted within the law, as labeling did not require to list Allergens on Pre-packed for Direct Sales (PPDS).

At Natasha’s inquest the Coroner, Dr. Sean Cummings stated:

“In my opinion, there is a risk that future deaths could occur unless action is taken.”

This led to a campaign resulting in The UK Food Information Amendment (Natasha’s Law) being passed in

In this module you will learn how to understand and apply Natasha’s Law.

Level 2 Award in Food Hygiene (Catering)

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Welcome to Level 2 Food Safety In Catering, brought to you by SA Health and Safety

This course is designed to take you through the legal requirements of proper food safety in a catering environment.

It has been written to be the equivalent of a GCSE standard. On average it will take 7 hours to complete this program.

This course will be split into 2 units, it will comprise 12 lessons. 6 in unit 1 and 6 in unit 2.

We have designed this course to be as comprehensive as possible, other courses available on the market are a lot shorter as they do not cover the topic in the same depth, we believe that as your job could affect the public, the better your understanding the safer they are going to be.

Please make sure you have a working environment suitable for you, that you are comfortable, and have access to a notepad, pen, and are able to play both video and sound on your device.

Level 2 Award in Food Hygiene (Retail)

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Unit 1 – Understand the importance of food handlers keeping themselves and work areas clean and hygienic.

  • Lesson 1 – Recognise the importance of personal hygiene in food safety including its role in reducing the risk of contamination.
  • Lesson 2 – Identify key legal responsibilities of food handlers.
  • Lesson 3 – Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices.
  • Lesson 4 – Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals.
  • Lesson 5 – Recognise the importance of safe waste disposal.
  • Lesson 6 – Recognise the importance of pest control.

Unit 2 – Introduction – Understand the importance of keeping food products safe

  • Lesson 7 – Recognise the importance of food safety procedures, safe food handling, and avoiding unsafe behavior.
  • Lesson 8 – Identify how to report food safety hazards, infestations, and food spoilage.
  • Lesson 9 – Recognise the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical, and allergenic hazards.
  • Lesson 10 – Identify safe food handling and temperature control practices for delivery, storage, date marking, and stock rotation.
  • Lesson 11 – Identify safe food handling and temperature control practices for preparing, re-stocking, picking, and transporting food for home delivery.
  • Lesson 12 – Identify how to deal with food spoilage including recognition and reporting

Final End of Course Assessment (60% Pass mark)

  • Once passed your will be emailed a copy of your CPD approved Certificate of achievement.
  • You must complete all activities, tests, and quizzes in order to successfully complete this course.

Course Benefits:

  • Recognise the importance of personal hygiene in food safety including its role in reducing the risk of contamination.
  • Identify key legal responsibilities of food handlers.
  • Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices.
  • Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals.
  • Recognise the importance of safe waste disposal.
  • Recognise the importance of pest control.
  • Recognise the importance of food safety procedures, safe food handling, and avoiding unsafe behavior.
  • Identify how to report food safety hazards, infestations, and food spoilage.
  • Recognise the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical, and allergenic hazards.
  • Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation.
  • Identify safe food handling and temperature control practices for preparing, re-stocking, picking and transporting food for home delivery.
  • Identify how to deal with food spoilage including recognition and reporting.

Materials:

  • Lesson 1: video 1.1 Recap
  • Lesson 2: video 1.2 Recap
  • Lesson 3: video 1.3 Recap, video Staff illness, Video Handwash, Fitness to Work Guide PDF, Protective Clothing For The Food Industry Personal PDF, Safer Food Better Business For Retailers PDF
  • Lesson 4: video 1.4 Recap
  • Lesson 5: video 1.5 Recap
  • Lesson 6: video 1.6 Recap, Video Pest Control
  • Lesson 7: video 2.7 Recap
  • Lesson 8: video 2.8 Recap
  • Lesson 9: video 2.9 Recap, Video FSA Explains- E. Coli, Video Risk Assessment of Multiple Chemicals
  • Lesson 10: video 2.10 Recap
  • Lesson 11: video 2.11 Recap
  • Lesson 12: video 2.12 Recap