Food Safety Training Program Levels 2, 3, and 4

This level 2 course will inform you of your legal responsibilities and what constitutes best practice in regard to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene, and premises cleaning.

You will learn about your responsibilities through a range of interactive exercises, written text, and video content. Upon completion of this training, you will be confident in your food hygiene knowledge and have all the skills and tools you need to keep people safe and comply with food hygiene laws.

​

Topics: 

• Introduction to Food Hygiene and Safety

• Key definitions

• Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution, and due diligence.

• Microbiological Hazards

  • Microbiological hazards, food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross-contamination, food preservation, toxins, viral contamination, preventing microbiological contamination.

• Physical, Chemical and Allergenic Hazards

  • Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, acrylamide, scombroid-toxic food poisoning, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen policy, allergen labeling laws, foods prepacked for direct sale, Natasha's Law.

• Food Storage

  • Suppliers and deliveries, food labeling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing, and thawing.

• Food Preparation

  • Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.

• Personal Hygiene

  • Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds, and sores.

• Food Premises Design, Layout, Size, and Suitability

  • Food handler responsibilities, food premises, and the law, principles of design, pests, preventing pests, and waste management.

• Food Premises Cleaning and Disinfection

  • Why do we clean? Cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, food handling equipment, and dishwashers.

​

Learning Objectives:

​

By the end of this course, you will:

• Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.

• Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.

• Understand safe practices around food storage for different types of food, be able to explain the differences between ‘use by’ and ‘best before’ dates, and know how to carry out the effective stock rotation.

• Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to properly take food temperatures.

• Be aware of the importance of personal hygiene, how carry out proper hand-washing procedures, and recognize when it's important to wash your hands.

• Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.

​

Duration: 

• 8 hours 

​

Schedule: 

• Saturday, 25- Sunday, 26 February 2023 

• 06:30 PM- 10:30 PM 

​

Certificate: 

• Food Safety Level 4

​

Fees: 

• 999 AED