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    Class and Course
    1. NExT
    2. Health Safety and Environment (HSE)
    3. Food Safety Level 2

    Food Safety Level 2

    • Skill
    • 2 Days
    • classroom1Classroom
    Course Objective
    • The objective of this qualification is to ensure that persons who are or will be employed in a food business, are provided with the knowledge and skills necessary to produce safe food
    • Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food 
    • Learners will understand the importance of maintaining good practices in the production of safe food
    • It is appropriate for all sectors of the food industry – catering, retailing, and manufacturing
    Activities
    • Classroom - Listening and contributing to discussions and exercises (group Discussions and quizzes)
    Awarding Body: Highfield – UK

    1. Understanding how individuals can take personal responsibility for food safety,

    1.1 Identify the importance of food safety procedures, safe food handling, and avoiding unsafe behavior,

    1.2 Identify how to report food safety hazards,

    1.3 Recognize key legal responsibilities of food handlers,

    1.4 Quiz No. 1.

    2. Understand the importance of food handlers keeping themselves clean and hygienic,

    2.1 Recognize the importance of personal hygiene in food safety including the role of food handlers in reducing the risk of contamination,

    2.2 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices,

    2.3 Quiz No. 2.

    3. Understand the importance of keeping work areas clean and hygienic

    3.1 Know how to keep the work area and equipment clean and tidy, by following satisfactory procedures relating to cleaning methods, safe use of chemicals, and safe storage of cleaning chemicals

    3.2 Know the importance of safe waste disposal

    3.3 Identify the importance of pest control

    3.4 Quiz No. 3

    4. Identify the importance of keeping food products safe

    4.1 Identify main risks to food safety from contamination and cross-contamination from microbial, chemical, physical, and allergenic hazards

    4.2 Identify safe food handling and temperature control practices for delivery, storage, date marking, and stock rotation

    4.3 Identify safe food handling and temperature control practices for preparing, cooking,

    4.4 Quiz No. 4

    • Supervisors
    • Officers
    • Quality assurance staff
    • Interested candidates in food safety.

    • Understand how individuals can take personal responsibility for food safety
    • Understand the importance of food handlers keeping themselves clean and hygienic
    • Understand the importance of keeping work areas clean and hygienic
    • Identify the importance of keeping food products safe

    • Candidates can meet the necessary level of language in which the course is being delivered. 

    Currently there are no scheduled classes for this course.

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