Food Safety Level 2
Food Safety Level 2

Food Safety Level 2
Course Summary
This Highfield endorsed level 2 learning plan delivers the food safety training required by law for anyone currently working in a role that requires the safe handling of food, in storage, preparation, cooking or serving. That includes those starting work in pubs, hotels, restaurants, care homes or for food manufacturers and contract caterers.
Course Description
Audience
Individuals working in the food industry, restaurant owners, waiting staff, food handlers, consumers and anyone else interested in providing or selling food products and food-related services to customers.

Introduction (Foundation Food Safety - Course 1)
This course introduces Foundation Food Safety and identifies some of the symptoms of food poisoning and describes the hazards that can lead to food poisoning. Correct handling of food is important to prevent contamination and the spread of bacteria that could lead to food poisoning. Food should be stored under the right conditions, and food handlers must be educated in safe food preparation procedures. This knowledge is essential in providing food that is correctly prepared and safe to eat. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To know what food poisoning is and its associated risks; recognize the symptoms of food poisoning; identify hazards that can lead to food poisoning; and be aware of the main categories of hazards in food preparation.


Food Hygiene (Foundation Food Safety - Course 2)
Food hygiene involves a set of safety measures and routines that businesses and private individuals in the food industry need to take to ensure the safe handling, preparation, transport, storage and service of food to prevent health hazards and foodborne illnesses such as food poisoning.

Goals To explore the benefits of food hygiene and emphasize methods to prevent health hazards that can occur as a result of poor food hygiene.


Bacteria (Foundation Food Safety - Course 3)
Understanding how bacteria affects food safety is a key consideration for managers and staff members who work in environments where contamination might be possible. This allows the threat of food contamination to be decreased and safe food storage and preparation factors to be executed. This course defines and explains bacteria, shows how bacteria can sometimes be useful, but also how bacteria can lead to food contamination. High and low risk foods are identified, and conditions which allow bacteria to multiply are explained. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To understand how bacteria can contaminate food and learn methods of minimizing these risks by controlling conditions which affect bacteria's ability to multiply.


Food Poisoning and Food-Borne Diseases (Foundation Food Safety - Course 4)
This course provides an overview of the importance of food safety, and the risks of food poisoning and food-borne diseases. It describes the symptoms, causes of food poisoning and the groups of people most vulnerable to it . This course also provides an overview of food-borne diseases and the differences between the diseases and food poisoning. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To understand the symptoms, causes and dangers of food poisoning and food-borne diseases.


The Prevention of Food Poisoning (Foundation Food Safety - Course 5)
Understanding how to control each of the food safety hazards that link events in the food poisoning chain is of critical importance to managers and staff members who work in environments where the possibility of food contamination exists. This knowledge ensures suitable controls are put in place to prevent bacteria from contaminating, multiplying, and surviving in food, thereby breaking the food poisoning chain. This course describes the series of events that can lead to food poisoning, and the conditions capable of arresting each of its stages. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To identify the food poisoning chain and learn how to use controls to break that chain.


Contamination Hazards (Foundation Food Safety - Course 6)
Food contamination is a key consideration to preserve the health of consumers. This course describes the different types of food contamination that can occur, where the contaminants come from, and how they are transferred to our food. This course also defines allergenic hazards, describes the symptoms of an allergic reaction and what control measures can be put in place when working with allergens. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To avoid food contamination and allergenic hazards.


Purchase to Service (Foundation Food Safety - Course 7)
When purchasing and storing raw and cooked food items or ingredients that will be used for meal preparation and/or served to customers, the correct measures to transport, store and prepare such food items are crucial to prevent food-related illness. This course introduces key considerations in terms of the different stages of the food preparation process, hazards present at each stage of the food preparation process and information on how each hazard can and should be controlled. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To raise awareness of the hazards present at each phase of food preparation and storage, as well as the ways in which such hazards should be controlled to ensure a safe and healthy food preparation process.


Food Spoilage (Foundation Food Safety - Course 8)
This course provides an overview of how food spoilage occurs and how to recognise the signs of spoilage. It indicates the organisms which cause spoilage, the factors accelerating spoilage and the signs of spoilage.

Goals To understand the organisms and factors causing food spoilage, and signs thereof.


Personal Hygiene (Foundation Food Safety - Course 9)
Managers and staff members who work in environments where contamination might be possible must understand how personal hygiene affects food safety. Food contamination can be decreased by executing safe personal hygiene when preparing food.

This course explains the concept of personal hygiene and focuses on how poor personal hygiene can lead to contamination of food as a result of bacteria moving from the body or clothes to food, or as a result of unhygienic behaviour. It also focuses on the key methods to countering these risks and creating a safe environment for food preparation. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To understand how personal hygiene can contaminate food and learn methods of minimising these risks by controlling conditions that allow the spread of bacteria from the body and clothes, or through the behaviour of a food handler.


Construction and Design of Food Premises (Foundation Food Safety - Course 10)
When planning to construct premises that will be used for food preparation or food serving, the selection of a suitable site is crucial. In order to be considered suitable, the layout of such premises must minimise opportunities for food contamination. Businesses are required to ensure that their food premises are designed and constructed in such a manner that they are easy to clean and keep sanitary at all times. This also includes the fixtures, equipment, fittings and transport vehicles used during food preparation and transportation. Food premises must also be provided with the necessary services such as regular maintenance, access to water, waste disposal, sufficient lighting, ventilation, cleaning and personal hygiene facilities that include toilets for staff, and adequate storage space. This course introduces key considerations when choosing a site for food production and the eight main design features of a well-designed food premises, to ensure that the food produced is safe to eat. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To determine how the proper design and layout of food premises can reduce the risk of food contamination.


Equipment for Handling Food (Foundation Food Safety - Course 11)
The design and construction of food handling equipment is imperative for a safe and sound kitchen environment. People who work in kitchens have to know how to reduce the risk of food contamination. By making use of colour coding, as well as proper cleaning and disinfection of food handling equipment, an optimal kitchen environment can be ensured. This course describes the essential properties of food handling equipment and how to reduce the risk of food contamination. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To understand the design and construction of food handling equipment to reduce the risk of food contamination.


Pest Recognition and Control (Foundation Food Safety - Course 12)
Pest recognition and pest control is necessary for homeowners and businesses alike. In particular, pests threaten food stores not only by decreasing the available amounts but also by contaminating food with their excrement or other potentially toxic or poisonous waste. There are a number of methods for preventing pests from entering your home and contaminating food. This course introduces ways to identify the most common pests, to recognise if your home or business has been infested and offers suggestions on how to curb the infestation. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To present a general schema for recognising pests in and around homes and businesses and provide methods for controlling potential infestations.


Cleaning and Disinfection (Foundation Food Safety - Course 13)
Understanding the importance of cleaning and disinfecting food preparation equipment and kitchen surfaces is vital in keeping food safe. Using proper procedures and equipment when cleaning can help to prevent the contamination of food. This course identifies reasons for cleaning and disinfection, specifies methods of cleaning and how to create a cleaning schedule, and identifies cleaning safety precautions. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To understand the importance of cleaning and disinfection in preventing the contamination of food.


HACCP (Foundation Food Safety - Course 14)
Food safety is an important factor in ensuring consumer health. This course describes the hazard analysis and critical control point, or HACCP. The seven key principles that make up the HACCP are discussed. This includes how to identify any hazards, where they occur and control measures; identifying the critical control points; establishing critical limits; implementing effective monitoring procedures; establishing corrective actions; verifying that the HACCP system is working effectively and establishing documents and records, depending on the size and nature of the business.

This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To ensure that food is handled and stored in order to maximize food safety.


The Law Relating to Food Safety (Foundation Food Safety - Course 15)
Food safety legislation consists of a set of laws and regulations to which all businesses in the food industry need to adhere in order to uphold and prove due diligence of adequate standards for food hygiene. Businesses also need to ensure that the necessary controls are in place for safe food production, processing, distribution, retail, packaging and labelling. Various laws, regulations and codes of practice stipulate best practices for implementing food hygiene controls throughout the food chain – from when food is first produced to when it is sold or served to consumers. This course introduces key considerations relating to food safety legislation and the roles of key people in enforcing the relevant laws as part of food safety standards and monitoring. This programme is developed and delivered by Skillsoft and endorsed by Highfield Awarding Body for Compliance Ltd.

Goals To be aware of key considerations relating to food safety legislation and the ways in which this legislation is enforced and should be adhered to.
 £40.00 
+ VAT
 
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