Food Hygiene (Level 2) for Schools & Academies
This Level 2 Food Hygiene course is designed for canteen/kitchen staff and any other staff handling food in the school and academy setting. The course provides a robust and highly effective way to ensure staff are trained to required legislative standards, providing evidence of training on Local Authority inspection.
What is covered in this course?
Introduction
- Food safety
- Food poisoning
- Foodborne illness
- Symptoms
- Vulnerable groups
- Contamination
- Hazard and risk
- HACCP
- Why does food safety matter
Legal Obligations
- Introduction
- Regulation (EC) No 178/2002
- Regulation (EC) N0 852/2004
- Regulation (EC) No 853/2004
- Regulation (EU) No 1169/2011
- Food Safety Enforcement Officers
- The importance of training
- The due diligence defence
- A warning
Micro-organisms
- Microbiology
- What are bacteria?
- Bacterial growth
- The danger zone
- Viruses
- Protozoa
- Food poisoning and foodborne illness including:
- Campylobacter
- Salmonella
- Listeria monocytogenes
- Shigella
- Clostridium perfringens
- Clostridium botulinum
- E.coli 0157 (STEC)
- Bacillus species
- Staphylococcus aureus
- Norovirus
Cross-contamination
- Preventing food contamination including E.coli 0157 controls
- What is cross-contamination?
- E.coli guidance control measures
- Separation between raw and ready to eat foods
- Workflow
- Food premises including:
- Food preparation surfaces
- Walls and ceilings
- Floors
- Cupboards
- Layout and space
- Lighting
- Ventilation
- Hand washing facilities
- Sinks
- Waste disposal
- Pest proofing
- Pest inspection
- Pest control
Cleaning and Disinfection
- Introduction
- General cleanliness
- Cleaning and disinfection
- Surface cleaning and disinfection procedures
- Food preparation surfaces
- Two-stage cleaning (stage 1 and stage 2)
- Cloths
- The cleaning schedule
- Dry stores
- Cleaning utensils and crockery
- Refrigerators and freezers
Hygiene
- Personal hygiene
- Hand hygiene
- Handwashing technique
- Hand contact surfaces
- Infectious diseases
- Skin infections
- Managers' actions
- Clothing
- Rules for keeping hygienic clothing
Hygienic process controls
- Measuring temperatures
- Effective temperature control of food
- Delivery
- Storage
- Refrigeration
- Common problems
- Stock rotation
- Contamination
- Freezing and defrosting
- Preparation, cooking and reheating
- Hot holding
- Cooling
- Display for sale and service
- Transport
- Allergens
Food Safety Management
- HACCP
- Principles of HACCP
- 'Off the shelf' systems
- Monitoring records
- A full HACCP system
Suitable for all staff at your school who prepare or handle food for service to pupils and staff.
This course is also suitable for those staff involved with breakfast or after-school clubs.
The Admin dashboard
https://admin.ssslearning.co.uk
Our system requires no complicated setup. From the Admin Dashboard simply copy and send an invitation email to your staff with the login details for your school or academy. Once your staff commence training, all progress, results and CPD certificates are presented in the Admin Dashboard as evidence of training.
The Training site
https://training.ssslearning.co.uk
Staff complete a course via any PC, Mac, Smartphone or Tablet. Each course is made up of an engaging multimedia presentation created using 3D animation, comprehensive course notes and a fully tracked multiple-choice assessment. On completion, staff can view and print their CPD accredited certificate.
All courses are kept up-to-date with any changes in legislation or policy ensuring practice in your school or academy is compliant with current requirements.
Time to complete course
Approximately 4 hours, 20 minutes
Course Video duration
3 hours, 10 minutes
CPD points
5.0
- Provides a training audit trail to evidence compliance with statutory requirements on inspection
- Stores CPD certificates for future access
- Fully CPD accredited
Includes access to selected Safeguarding Webinars.
