Food Safety and Hygiene for Catering (Level II)

Overview

The aim of this food hygiene training module is to raise understanding and achieve good standards of food safety and hygiene. Upon completion learners will have an understanding of a wide range of key food safety issues, including the three main types of food safety hazard, their sources and methods of control. Learners will know the correct temperatures needed for storage and food handling activities from delivery through to sale, and be aware of common food pests and how to control them, along with the principles of cleaning and disinfection and how these apply to the workplace.

Lesson Plan

The sections covered include:

• Learning Objectives and an introduction to Food Safety and Hygiene – Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been prepared and served.
• Impact of Food-Borne Illness – looking at what food-bourne illnesses are and how they affect us.
• Understanding Food Law – food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.
• Food Safety Hazards and Contamination – exploring food safety hazards and how they arise and consider how they can be prevented and controlled.
• Food Preservation, Storage and Temperature Control - how to preserve food, including appropriate storage and temperature controls.
• Personal Hygiene – this section looks at why personal hygiene is so important when working with food – from hand washing to legal requirements.
• Hygienic Premises and Equipment – this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.
• Hazards Analysis and Critical Control Point (HACCP) - it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section looks at what this involves.

Accreditation

The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines

Certification

When you successfully complete your course, Virtual College staff will post your certificate out within two working days.

Duration

Approximately 2 - 3 hours. The length of time taken depends entirely on how quickly you can study and absorb the material. You can proceed as quickly or slowly as you like, and there is no limit on how long you can take to do the course.

Target Audience

This food safety and hygiene module is aimed at anyone working in a role that involves contact with food, or the management of such people; regulations require that anyone involved in food handling must be appropriately trained in food safety. The module can be used either as Induction, Awareness, Refresher and Foundation Training.

Entry Requirements

There are no specific entry requirements for this course.

Testimonials

"I was very impressed with the training package - having done a similar 'classroom' course years ago - this was not only informative but quick to achieve and very well produced for all capabilities. Well done!" AN, Food2007 11/02/09

"Thanks, You made things easy for me to gain. The training as excellent. I passed 100% and with confidence." TY, Food2007 20/02/09

"I'd like to thank Virtual College for a fantastic experience" MC, Food2007 16/01/09

"I would certainly be back to do another course as I found it very rewarding." SE, Food2007 20/01/09

"It was recommended by Environmental Health and I could fit it around my business and home life" ACJ, North Shropshire, 26/07/2009