Food Safety and Hygiene Level 2

It’s no secret that we share our world with some really nasty characters, commonly known as germs. Germs are tiny microorganisms that exist all around us. We can’t see, taste or smell them, but these tiny invaders can make our bodies sick without proper food hygiene.If you’re someone who handles and prepares food, it’s really easy for you to spread these germs to food without even realising it, and the consequences can be incredibly serious. So understandably, EU Regulation 852/2004 Hygiene for Food stuffs, requires all employees who handle food be supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.We’re going to explore the importance of food hygiene, including food safety hazards, their sources and methods of control. This course is approved by RoSPA. Once you’ve completed the course, you’ll have the knowledge and understanding to handle, process and prepare food safely.Topics Covered• Understanding Food Law• Impact of Food borne Disease• Bacteria in food• Viruses and parasites in food• How does food become contaminated?• How to prevent contamination through good hygiene practices• Safe Temperatures and Storage (food preservation)• Food Allergies• Hazard analysis and critical control points (HACCP)