Certificate in Food Hygiene (Level 2)
Course Aim:
The course aim is to introduce the essentials of food hygiene and the causes and prevention of food poisoning. This will then enable delegates to meet the requirements of the Food Safety Act 1990 and the Food Safety Regulations 1995.
Who Should Attend?
The course is aimed at all individuals who handle food and drink as part of their everyday or occasional working practices. This would include proprietors, managers and supervisors.
Course Content:
- General Introduction and what’s in the News
- Symptoms and main causes of Food Poisoning
- Bacteriology
- Prevention of Contamination
- Personal Hygiene Standards
- Premises, Equipment and Pest Control
- Cleaning and Disinfection
- EU and UK Legislation as it relates to food quality and safety
Objectives:
By the end of the programme, the candidate will be able to: -
- Identify the need for Basic Food Hygiene training
- Identify the symptoms and main causes of food poisoning
- Understand the characteristics of bacteria and their promotion to cause disease
- Understand methods of preventing food poisoning
- Understand the need for a high standard of personal hygiene
- Recognise the need for high levels of hygiene in the workplace
- Understand the need for high levels of cleanliness in food premises
- Have a basic understanding of the Food Safety Act 1990 & the Food Safety Regulations 1995