Student Location
This food hygiene and safety training course is ideal for those who work in supermarkets, delicatessens, food markets and other retail environments where food is regularly handled and served. You will learn about food contamination prevention measures, personal hygiene best practice, temperature control, how HACCP systems work, and much more.
By the end of the course, you will have the knowledge and practical skills to ensure high standards of food hygiene and safety in the workplace, in compliance with the Food Safety Act. Learn from an experienced professional, with step-by-step guidance and case studies.
This comprehensive level 2 training course is ideal for retail professionals who are responsible for handling food in the workplace. This would include:
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
By the end of the course learners will be able to demonstrate that they can:
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
In module one, we will explore the food hygiene and safety regulations and legislations for handling food in a retail environment.
In module two, we will learn about how food bacteria spreads, and the prevention measures we can implement in the workplace.
In module three, we will gain an in-depth understanding of the major types of allergens, as well as physical and chemical contamination.
In module four, we will learn the correct procedures for preserving, storing, refrigerating and freezing food.
In module five, we will explore temperature regulation, best practice for displaying and serving food, and how to take appropriate action when things go wrong.
In module six, we will learn the fundamental principles of personal hygiene in the workplace, including the rules regarding jewellery and protective clothing.
In module seven, we will gain an in-depth understanding of HACCP food management systems, waste management and the law surrounding food premises.
In the final module, we will take a look at key cleaning procedures and cleaning products, implementing a cleaning schedule, and pest control measures.
