Food Safety Level 2

Food Safety Level 2 Training course is ideal for those who are involved in food storage, handling, food preparation and service and who wish to expand and improve on their existing knowledge and experience in the food sector.

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The course complies with the requirements for Level 2 Food Safety Skills as specified by the Food Safety Authority of Ireland.

It informs learners of their duties in relation to personal hygiene, protective clothing, reporting of illnesses and adherence to training.

Learners are given an overview of microbiology and the controls necessary to reduce the risk of food poisoning and ensure customer safety.

The principles of HACCP are outlined including hazard identification and the controls necessary for a typical catering or retail business.

The training course is divided into eight units. On completion of the course, learners are required to complete an end of course quiz consisting of 25 questions.

By the end of the course learners will:

 

  • Recognise the characteristics of food poisoning and foodborne disease
  • Understand the legal responsibilities of a food worker
  • Describe the requirements for bacterial growth
  • Discuss direct and indirect cross-contamination
  • Identify high risk and low-risk foods
  • Understand the requirements for personal hygiene
  • Identify the controls necessary for storage, preparation, cooking, and serving of food
  • Recognise the benefits of a food safety management system
Unit 1: Introduction to Food Safety
  • What is Food Hygiene?
  • Reasons to Manage Food Hygiene
  • Characteristics of Food Poisoning and Food Borne Disease
  • Factors that Contribute to Food Poisoning
  • Vulnerable Groups
  • Food Safety Legislation
  • Legal Responsibilities of Food Workers
Unit 2: Basic Microbiology
  • What is Microbiology?
  • Types of micro-organisms
  • The benefits and ill effects of micro-organisms
  • Pathogenic and food spoilage bacteria
  • Common food poisoning bacteria
  • Requirements for bacterial growth
  • The danger zone for food
  • High risk and low-risk foods
Unit 3: Food Hazards
  • Categories of food hazards
  • The sources of microbiological, physical, chemical and allergenic hazards
  • Common food allergens
  • Direct and indirect cross-contamination
  • Controls for cross-contamination
Unit 4: Personal Hygiene
  • Responsibilities of food workers
  • Hand hygiene
  • Use of gloves
  • Protective clothing
  • Reporting of illnesses
Unit 5: Pest Control and Waste Management
  • Food Pests
  • Hazards of Food Pests
  • Signs of Pest Infestation
  • Controlling Pests in a Food Business
  • Waste Management
  • Internal Waste
  • External Waste Areas
Unit 6: Hygienic Premises and Internal Finishes
  • Cleaning and Disinfection
  • Reasons for Cleaning
  • Cleaning Chemicals
  • Cleaning Schedules
  • Safety rules for cleaning
  • Services
  • Internal finishes
Unit 7: HACCP – Delivery, and Storage of Food
  • Introduction to HACCP
  • Supplier control
  • Hazards and controls for delivery of food
  • Hazards and controls for the storage of food
  • Stock rotation
Unit 8: HACCP – Preparation, Cooking and Serving of Food
  • Hazards and controls during the preparation stage
  • Hazards and controls during the cooking stage
  • Defrosting, cooling and reheating of food
  • Hot and cold displays
  • Record keeping
  • Benefits of a HACCP system
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