COURSE OVERVIEW

This practical and highly-interactive course includes practical sessions and exercises where participants will visit the laboratory and they will be introduced to various lab instruments and their calibration process. Practical sessions will be performed using one of the lab equipment in order to apply the theory learnt in the class.
This level 2 qualification is designed principally for those who are, or intend to be, food handlers working in catering. A food handler is any person, in any type of food business who handles food, whether open or packaged (food includes drinks and ice).
Participants will gain knowledge and understanding of the importance of food hygiene and associated food hazards. They would be able to put into practice the knowledge gained in the course and be able to set controls based upon an awareness of food safety management systems.
This is a valuable qualification that covers the basic principles of food hygiene.
During this interactive course, participants will learn the food safety procedures and reporting, principles of record keeping and legal responsibilities; the importance of personal hygiene and use of protective clothing covering the personal hygiene practices, illness reporting and wound testing; keeping the working area clean and hygienic; the health and safety considerations and the importance of hygiene in the prevention of food poisoning and safe storage of food, and HACCP; preparing, cooking, holding and serving food safety; the food safety hazards, temperature during preparation, cooking, holding, and serving “best practices techniques” involved in all food safety procedures; and maintain good practice in the handling, processing, and preparation of safe food at all time.