Description
This Food Hygiene and Catering Safety Course covers the essential rules and legal responsibilities that every professional working in the catering or hospitality sector should know.
By law, anyone who handles food in a professional environment must be aware of the food hygiene best practices, in order to prevent food contamination and bacteria from spreading in the workplace. These include storing food correctly, keeping ingredients at the right temperature and looking after your own personal hygiene.
This introductory training course includes expert industry material, video content and interactive demos, designed for managers or supervisors, such as restaurateurs, hoteliers and kitchen chefs. Once you’ve completed the course, you’ll feel confident to utilise your new skills and set an excellent standard of health in your professional environment.
Accredited by CPD
Institute of Hospitality endorsed
Meets UK & EU legal requirements
Designed according to RSPH and CIEH level 2 syllabus
Fully online, interactive course with audio voiceover
Developed by qualified food safety professionals
Instant e-certificate and hard copy dispatch by next working day
Self paced learning and laptop, tablet, smartphone friendly
24/7 Learning Assistance
Discounts on bulk purchases
Who should take the course
This informative course is perfect for anybody associated directly with the food sector such as:
Food retailers
Restaurant owners
Chefs & Servers
Food handlers
Catering Staffs
Employees within a fast-food chain
Certification
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.
Furthermore, this Level 2 Food Hygiene and Safety course is endorsed by the Institute of Hospitality ensuring quality content that teaches industry standards and best practices.
Learning Outcomes
By the end of the course learners will be able to demonstrate that they can:
Identify the cause and risk of poor food hygiene
Understand the UK laws in place for all types of food handling.
Prevent the spread of bacteria in food.
Control the possibility of food poisoning.
Store food correctly and recognise spoilt produce.
Understand the importance of personal hygiene and cleanliness.
Use HACCP as part of their everyday schedules.
Assessment
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.
Curriculum
Module 01: Introduction to Food Safety and the Law
Module 02: Bacteria and Microbiological Hazards
Module 03: Physical, Chemical and Allergenic Hazards
Module 04: Food Poisoning and Control Measures
Module 05: Food Spoilage and Food Storage
Module 06: Personal Hygiene
Module 07: HACCP and Food Premises
Module 08: Cleaning
Module 09: Reopening and Adapting Your Food Business During COVID-19
