Level 2 Food Safety

What you will learn:
• An introduction to the terminology used in food safety
• The laws that apply to food businesses and food handlers
• The concept of food hazards and how the risk of food poisoning can be contained
• Monitoring product and equipment temperatures
• Minimising bacterial multiplication by reducing temperature
• The importance of high temperatures in the supply of safe food
• The ability of food handlers to impose a risk to food safety
• The importance of utilising appropriate storage conditions for different types of food
• The importance of cleaning in food premises


Assessment
• Multiple choice questionnaire

Recommended refresher training every 3 years

Delivery:	Classroom
Regions:	North West England
Category:	Food Safety