Do you have a large group of employees you need to train on the more advanced aspects of food hygiene? Our food safety training courses involve expert classroom tuition on your premises — as well as nationally recognised certifications.
Choose the maximum amount of places required on the course and the course date below (these details are always changeable, in line with our terms and conditions). You will not be charged for places not used over the minimum of 12; i.e. if you book 16 and only 12 attend, you will be refunded 4 places. However, if 8 attend, you will be charged for the minimum of 12 attendees.
After completing your purchase you will receive confirmation and course information.
This qualification will benefit anyone working where food is prepared, cooked and served. It is relevant to all catering operations and no prior knowledge is required due to the strong introduction and detailed overview of good practice in food safety and hygiene.
Course Objectives
Upon successful completion of the training program and final assessment, candidates will have a good understanding of:
• Food Safety and relevant terminology
• The Law
• Food Safety Hazards
• Taking and recording of Temperatures
• Refrigeration, Chilling and Cold Holding of Foods
• Cooking, Hot Holding and Re-Heating of Foods
• Food Handlers Responsibilities
• Principles of Safe Food Storage
• Cleaning
• Food Premises and Equipment
The training time to cover the Food Safety Level 2 course must take at least 6 hours which is then followed by an examination consisting of 30 multiple choice questions – of which a pass rate of 20 or more has been set.
All successful candidates receive a qualification and certificate which is valid for 3 years.
Each candidate will also receive a colour ‘Food Safety, First Principles’ book which is an excellent guide to future learning and revision.
The Training Co is registered with the following awarding body to deliver this course:
Chartered Institute of Environmental Health
Chadwick Court,
15 Hatfields,
London,
SE1 8DJ
