LEVEL 2 FOOD SAFETY COURSE

LEVEL 2 FOOD SAFETY

"Keep the EHO's happy and off your back

YOU can get 5 STARS

for your company"

Did you know that there are more than 500,000 cases of food poisoning in the UK each year?

EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. However, having a good understanding of food safety practices is not only a legal requirement, it is also essential in protecting the health of both consumers and food handlers.

The Level 2 Award in Food Safety in Catering (RQF) is a regulated and nationally recognised qualification for people working, or planning to work, in the food catering industry. The qualification is also ideal for those who come into contact with food handling areas due to the nature of their work, such as pest control officers and delivery personnel.

Successful candidates will gain a strong understanding of the importance of food safety, including correct food handling practices and measures to reduce the risk of contamination.

Price: £447.00 For Max 12 Candidates training at your venue.

Or £67 per Candidate on our open courses

"Massive discount for companies who book other courses with us" !!!

BOOK NOW ON:- [email protected]

Phone: 01639 814 999

Replacement certificates are £10.00 however I you are actively using our services £5.00

“In this day and age, it’s hard to find a company you can trust. Life Line Training & Operations was recommended to me by a friend, and now I know why – the quality of service I received was outstanding. Keep up the good work!”

S Thomas, CEO, DoughBurg

“The level of service at Life Line Training & Operations is fantastic. Having been a customer for many years, I am consistently impressed by the professionalism of every staff member I have come in contact with. Thank you!”

- Peter Hall, Managing Director, Celtic Training Ltd

COURSE CONTENT

The importance of food safety Food safety laws Legal responsibilities of food handlers Types of contamination and the associated risks Bacteriology

• Food poisoning

• Foodborne illnesses

An introduction to Hazard Analysis and Critical Control Points (HACCP) Personal hygiene Work flow, work surfaces and equipment Cleaning and disinfection Waste disposal Pest control Safe food handling practices including time and temperature controls

• Preparation

• Cooking & reheating

• Chilling • Cooling • Freezing

• Thawing •Hot holding

•Displaying food • Core temperatures

• Food preservation

• Storage Stock control procedures