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All other training courses
BSC Fire Risk Assessment Level 2
CIEH Certificate in Stress Awareness
CIEH Conflict Resolution and Personal Safety Level 2
HABC Effective Auditing and Inspection Skills Level 3
HABC Fire Safety Awareness Level 1
HABC Food Safety in Catering Level 2
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The Royal Society of Public Health (RSPH)
Food Hygiene Foundation Certificate Level 2
This qualification is designed principally
for those who are, or intend to be, food handlers. A food handler
is any person, in any type of food business, who handles food,
whether open or packaged (food includes drinks and ice).
the candidate will know and understand:
Foundation Certificate in Food Safety
What is meant by the term ‘food hygiene’;
why food hygiene is an integral part of a food safety management
system.
The principal causes of food-borne
illnesses; the principal symptoms of food-borne illness.
How good food hygiene practices benefit
food businesses; how poor hygiene affects food businesses.
The legal responsibilities of food
handlers and food businesses; the types of penalties applicable if
a food handler or business contravenes legislation; the hand
washing facilities that must be provided for food handlers;
appropriate First Aid materials that should be used by food
handlers at work; the correct procedure for food handlers to
follow in cases of illness; the role of the environmental health
officer and other authorised officers; the role and general
enforcement powers of the food authorities.
The nature of food hazards
the candidate will know and understand:
the candidate will know and understand:
Foundation Certificate in Food Safety 4 HACCP-based food safety
management systems:
The appropriate characteristics of a food
preparation area with respect to food preparation surfaces; the
appropriate characteristics of a food preparation area with
respect to walls, floors and ceilings; the appropriate
characteristics of a food preparation area with respect to
equipment and protective clothing; how the design of food premises
plays an important role in food safety.
The functions of cleaning chemicals and
when they should be used; the correct types of product for use in
a cleaning operation; procedures for the safe use of cleaning
chemicals; the practices to be observed when storing cleaning
chemicals; the purpose of cleaning schedules for premises and
equipment; common difficulties in cleaning premises and equipment,
including ‘Clean In Place (CIP).
The correct storage and disposal of
unsound/unfit foods; how and why waste food and refuse should be
stored and disposed of properly.
What is meant by temperature control; the
temperature range of the “Danger Zone” and what it means; the
general rules to be observed when thawing, heating, cooling and
re-heating foods; the various types of temperature measuring
equipment and their use; the basic rules to be observed when
storing food and using temperature control equipment; types of
food that must be stored and handled under temperature-controlled
conditions, the temperature ranges (legal and recommended) and the
reasons why; food that may be safely stored at ambient
temperatures; general rules to be observed when storing foods that
do not require refrigeration; the differences between legal date
markings on food packages.
The principal food safety hazards
associated with the human body; the basic rules to be observed
with regard to personal hygiene; how to ensure that hands are
washed and cared for correctly; unhygienic personal habits and
behaviour that must be avoided in a food handling area; types of
protective clothing and how they prevent contamination to food;
what is meant by a ‘carrier’; what must be done in the case of
illness and medical conditions.
Matters that must be reported to supervisors |
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