Level 2 Award in Food Hygiene (Retail)

A food Safety course to meet the legal requirements of all thoses working with food.

The learning outcomes it will meet are - 1.1 Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination 1.2 Identify key legal responsibilities of food handlers 1.3 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices 1.4 Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals 1.5 Recognise the importance of safe waste disposal 1.6 Recognise the importance of pest control 2.1 Recognise the importance of food safety procedures, safe food handling and avoiding unsafe behaviour 2.2 Identify how to report food safety hazards, infestations and food spoilage 2.3 Recognise the main risks to food safety from contamination and crosscontamination from microbial, chemical, physical and allergenic hazards 2.4 Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation 2.5 Identify safe food handling and temperature control practices for preparing, re-stocking, picking and transporting food for home delivery 2.6 Identify how to deal with food spoilage including recognition and reporting

Course curriculum

  • 1

    Introduction

    • Food Hygine into

    • Introduction

    • Course Breakdown

  • 2

    1 - Understand the importance of food handlers keeping themselves and work areas clean and hygienic (Intro)

    • Unit 1

  • 3

    Lesson 1 - 1.1 Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination

    • 1.1

    • Think about it

    • Fix the shop

    • 1.1 recap

  • 4

    Lesson 2 - 1.2 Identify key legal responsibilities of food handlers

    • Lesson 2 - 1.2 Identify key legal

    • Should they be at work?

    • 1.2 recap

  • 5

    Lesson 3 - 1.3 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices

    • Lesson 3-1.3

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    • Lesson 3-1.3b

    • SaferFoodBetterBusinessforRetailers_PersonalHygienesfbbretailerspersonalhygiene-200902-154850

    • Lesson 3-1.3c

    • production ID_3943037

    • Lesson 3-1.3d

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    • 1.3 recap

  • 6

    Lesson 4 - 1.4 Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals

    • Lesson 4-1.4

    • Test

    • 1.4

  • 7

    Lesson 5 - 1.5 Recognise the importance of safe waste disposal

    • Lesson 5- 1.5

    • 1.5

  • 8

    Lesson 6 - 1.6 Recognise the importance of pest control

    • 1.6 Identifying the Importance of Pest Control.pdf

    • videoplayback

    • 1.6recap

  • 9

    Unit 2 - Understand the importance of keeping food products safe

    • Unit 2

  • 10

    Lesson 7 - 2.1 Recognise the importance of food safety procedures, safe food handling and avoiding unsafe behaviour

    • Lesson 7-2.1

    • Test

    • 2.1 Recap

  • 11

    Lesson 8 - 2.2 Identify how to report food safety hazards, infestations and food spoilage

    • Lesson 8-2.2

    • Test

    • 2.2 Recap

  • 12

    Lesson 9 - 2.3 Recognise the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards

    • Lesson 9-2.3

    • FSA Explains- E. Coli

    • Lesson 9-2.3a

    • videoplayback (1)

    • Lesson 9-2.3b

    • Test

    • 2.3 Recap

  • 13

    Lesson 10 - 2.4 Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation

    • Lesson 10-2.4

    • 2.4 recap

    • lesson 10 test

  • 14

    Lesson 11 - 2.5 Identify safe food handling and temperature control practices for preparing, re-stocking, picking and transporting food for home delivery

    • Lesson 11-2.5

    • 2.5

  • 15

    Lesson 12 - 2.6 Identify how to deal with food spoilage including recognition and reporting

    • Lesson 12-2.6

    • 2.6 recap

  • 16

    Final Test

    • End of Course Test