Health & Safety Online – Food Safety & Hygiene Level 2

Section 1: Food Hazards and Poisoning

This section is all about the different ways food can become contaminated and looks at ways of eliminating or reducing the dangers. It includes food pests, food preservation, labelling and stock rotation. This gives the delegates the required information to maintain food safety levels in their premises.

Section 2: Personal Hygiene

This section covers good personal hygiene and safe working procedures; including hand washing, PPE and what to do when you are ill, all to eliminate or reduce contamination of foods.

Section 3: The 4 C's of Food Safety

This section looks at the importance to have a good understanding of Cross Contamination, Cleanliness, Chilling and Cooking. It gives safe practices for all these areas for the delegate to use to prevent food poisoning.

Section 4: Procedures and Premises

Here we look at what food businesses need to do to maintain food safety. We give guidance of record keeping, inspections and particular requirements for food businesses.

Test: This is a multiple choice test that demonstrates that the candidate has gained the knowledge and skills they need to set up their workstations and to work safely.