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

Course Content

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Overview and Introduction
Unit 1
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UNIT 2
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