Level 2 Award in Food Hygiene (Retail)
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
