Young Chef

Food Safety Level 2- High-field
السلامة الغذائية المستوى الثاني - الهاي فييلد

Approved Course

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The objective of this qualification is to ensure that persons who are or will be employed in a food business, are provided with the knowledge and skills necessary to produce safe food.


Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service, and handling of food. Learners will understand the importance of maintaining good practice in the production of safe food.

Course Intro by Lauren
مقدمة الكورس بواسطة لورين

Regulatory Compliance
الامتثال للأنظمة و اللوائح- الصحة و السلامة

Food Businesses in the UAE including restaurants, food trucks, food factories, hotels, hospitals, schools, colleges, and resorts must have proper food safety systems. 

By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they serve from contamination.

The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises, and video content to ensure learners thoroughly comprehend their food safety responsibilities.

Whether you are an employer or an employee, this training course will benefit you. 

Content
المادة

Understand how individuals can take personal responsibility for food safety

Understand the importance of food handlers keeping themselves clean and hygienic

Understand the importance of keeping work areas clean and hygienic

Identify the importance of keeping food products safe

  • Identify the importance of food safety procedures, safe food handling, and avoiding unsafe behavior
    o Benefits to customers, food businesses, and food handlers of effective procedures
    o Costs of poor practices to a business
    1.2 Identify how to report food safety hazards, infestations, and food spoilage
    o What to report, when to report, whom to report to for food safety hazards
    1.3 Recognise key legal responsibilities of food handlers
    o Requirement for:
    − Food safety training & supervision
    − Reporting of illness
    − Following rules and procedures implemented for food safety

  • Recognize the importance of personal hygiene in food safety including the role of food handler in reducing the risk of contamination
    o How good personal hygiene can reduce microbial, chemical, physical, and allergenic contamination
    2.2 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices
    o Practices regarding:
    − Clean, suitable protective clothing
    − Jewellery and personal effects
    − Effective hand wash
    − Times to wash hands
    − Recognising illness that may cause food contamination
    − When to come to work and when to call in sick
    − Covering wounds
    − Personal habits to avoid

  • Know how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals
    o Reasons for cleaning
    o Cleaning and disinfection techniques, including order of cleaning
    o Cleaning chemicals, including the purpose of detergent, disinfectant and sanitizer and following manufacturer’s instructions and safe storage
    o Clear and clean as you go
    3.2 Know the importance of safe waste disposal
    o Internal and external controls including regular removal of waste, clean areas, secure and lidded externally, cleaning regularly
    3.3 Identify the importance of pest control
    o Hazards from pests
    o Common food pests and signs of pests
    o Reporting of signs of infestation
    o Basic environmental control (which food handlers are responsible for) such as clearing food spillages, keeping doors and windows closed, lids on bins

  • 4.1 Identify main risks to food safety from contamination and cross-contamination from microbial, chemical, physical, and allergenic hazards
    o Meaning of terms contamination, cross-contamination, raw food to be cooked, high-risk food, low-risk food, and ready-to-eat raw food
    o Types of microbiological contaminants (bacteria, virus, mold)
    o Common sources, routes, and vehicles of microbiological contamination
    o Recognition of main characteristics of food poisoning bacteria, factors influencing microbiological multiplication and survival (including spores and toxins), and consequences these may have for food safety and basic controls
    o Examples of basic controls to prevent microbiological contamination, including keeping raw and ready to eat separate, use of correct equipment to prevent contamination (including color coding), reporting damaged equipment, including work surfaces
    o Examples of common physical hazards within food preparation areas and basic controls
    o Examples of common chemical hazards within food preparation areas and basic controls
    o Identification of common allergenic foods and risks associated with allergenic hazards.
    o Awareness of ways to prevent allergenic contamination during food production
    4.2 Identify safe food handling and temperature control practices for delivery, storage, date marking, and stock rotation
    o Basic contamination and temperature controls and checks to be made at delivery
    o Importance of labeling
    o Importance of stock rotation and date coding
    o Importance of temperature control during storage, including correct temperatures and basic ways to achieve them
    4.3 Identify safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving, and transporting food
    o Preparation:
    − Separation of raw and ready to eat foods
    − Dedicated equipment
    − Not preparing too far in advance
    o Cooking:
    − Following recipes
    − Cooking thoroughly
    − Safe temperatures
    − Preventing contamination
    o Chilling:
    − The need to cool quickly
    − The need to prevent contamination
    o Reheating:
    − Meeting required temperature when reheating
    − Only reheating once
    o Holding:
    − Preventing contamination
    − No topping up
    − Safe temperature for hot and cold holding and time allowable out of these temperatures
    o Serving & transporting food:
    − Avoiding contamination
    − Clean equipment
    − Suitable transportation and containers
    − Importance of temperature control
    4.4 Know how to deal with food spoilage including recognition and reporting
    o Common signs of food spoilage
    o The need to report spoiled food
    o Separation of spoiled food

Why Choose Al Danah Institute?
لماذا اختيار معهد الدانة؟

Enrollment Benefits
الفوائد من التسجيل

Upon completion of Food Safety Level-2 High-Field Training, participants will understand the following:

  • 1.1 Identify the importance of food safety procedures, safe food handling, and avoiding unsafe behavior
    1.2 Identify how to report food safety hazards
    1.3 Recognise key legal responsibilities of food handlers

  • 2.1 Recognise the importance of personal hygiene in food safety including the role of food handlers in reducing the risk of contamination
    2.2 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices

  • 3.1 Know how to keep the work area and equipment clean and tidy, by following satisfactory procedures relating to cleaning methods, safe use of chemicals, and safe storage of cleaning chemicals
    3.2 Know the importance of safe waste disposal
    3.3 Identify the importance of pest control

  • Identify main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards
    4.2 Identify safe food handling and temperature control practices for delivery, storage, date marking, and stock rotation
    4.3 Identify safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving and transporting food
    4.4 Know how to deal with food spoilage including recognition and reporting

An instructor-led, live virtual classroom-based session where you will benefit from ample opportunity for expert coaching, debriefing, team scenarios, and comprehensive skills testing.

Audience
الجمهور المستهدف

  • The course is suitable for food managers, supervisors, food safety officers, quality officers, hygiene officers, chefs, chef assistants, kitchen managers, kitchen supervisors, restaurants managers, restaurants supervisors, food handlers in all disciplines of the catering sector, including restaurants, hotels, cafes, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools, and colleges.

Schedule
الجدول

Face-Face Training is available upon request- Companies
In-House Training for your employees. Contact Us to schedule private training for your staff.  

Assessment
الامتحان

The qualification is assessed by a multiple-choice question examination.

 

This method of assessment is an end-of-course exam and must follow the Highfield Security and Invigilation Guidelines.
This examination contains 20 questions that must be completed within 45 minutes. Successful learners must achieve a minimum pass mark of 12 correct answers (60%). Learners who achieve 16 or above correct answers (80%) will be awarded a distinction.

Certification 
الشهادة

Upon completion of Food Safety Level 2 Training, Participants will receive the following Certificate:

  1. Certificate:

    • Food Safety Level 2

  2. Awarding Body:

    • Highfield, UK

  3. Validity:

    • LifeTime, refresher training is recommended every three years. 

Some of Our Clients

بعض من عملائنا 

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What Our Previous Clients Say About Us
تقيممات عملائنا السابقين

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Contact Us
تواصل معنا

Inquiries and registration
 

E-mail: registration@aldanahinstitute.ae
Phone: (+971) 55-3612780
Telephone: (+971) 2-4496043

Approved By
معتمدة من قبل

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What Our Students Say

Maitha Al Mazroui

informative course and excellent conductors. I received great material to go over later.

Fakhera Al Marar

Excellent info.  My instructor Ayman delivered the information in a simple and effective way. Registration is very helpful. I highly recommend it for engineers from all backgrounds.

Meera Al Shamsi

I took a virtual program from Al Danah institute and the course was wonderful and straightforward. Highly recommend it.

Amal Al Hosani

Classes were light and they went fast.  Registration team were asking about my feedback regularly and they were very thoughtful.

A Leading
Institute in the UAE

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