This qualification is designed for anyone working in a food business. Upon completion of this course, you will be able to prepare and cook food that is safe for consumption.

Who is this course for ?

Food handlers preparing or cooking food for consumers. Anyone wishing to refresh previously learned skills and knowledge. Businesses looking to provide staff development to food employees. Self-employed, food-based small business owners.u

The objective Level 2 Award in Food Safety and Hygiene is to cover the principles of food hygiene for food handlers working in a food environment, as well as to obtain a knowledge and understanding of the importance of food hygiene, associated food safety hazards, good hygiene practice, and controls based upon an awareness of food safety management systems.

This qualification is designed for managers and supervisors who need a broad understanding of food safety control, and who have responsibility for developing and maintaining a food safety management system. It is recommended that all food environments should have at least one person trained to this level.

Who is this course for ?

Anyone involved in supervising and managing others in a food environment. Those wishing to progress from the Level 2 Award in Food Safety & Hygiene in Catering (Foundation).

The course covers an ın-depth understanding of how to apply and monitör good food safety practice. It also ensures that supervisors know how to implement food safety management procedures.

Food intolerances can cause real issues to many people in terms of their health. It’s therefore appropriate that food handlers are aware of the issues around allergens, intolerances and the legislation designed to protect the public.

This qualification will provide food handlers with an understanding of why food allergens need to be controlled and strategies for control, such as keeping and making available information about allergen ingredients, reducing cross contamination, improving communication and providing advice to consumers.

This qualification is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams. 

This course will develop your knowledge and raise awareness of food hazards. You will learn about analysing and controlling biological, chemical, and physical hazards from production to handling and distribution.

Topics covered include:

• Knowing the procedures required to develop food safety management systems based on HACCP principles

• How to develop these systems based on HACCP principles

A food allergen menu matrix is a chart that list all the menu items and shows which common food allergens are present as ingredients or through cross contamination in those menu items.

Ensure your food operations pass inspection by developing sophisticated food management systems required by law.

HACCP (Hazard Analysis and Critical Control Point) helps food businesses review and improve how they handle food. It is a proven system that ensures that the food you produce is safe to eat. 

If your business serves food, you’re required by law to have a food safety management system in place based on HACCP.

Our inspection can:

• Help you identify food safety risks in your procedures and process flow.

• Examine storage methods and sites for potential food safety hazards.

• Show where cross-contamination could be occuring in your process flow.

• Check on staff sanitation procedures to help minimise food safety risks.

• Review your facility to ensure proper design, layout, installation, and equipment.

• Cost estimates for food safety inspections are available upon request. Contact us to discuss how we can help your business.