Level 2: Food hygiene and safety
Level 2: Food hygiene and safety
Beroep: Zonder accreditatie
Original price was: € 199,00.€ 49,00Current price is: € 49,00.
Are you heading a team that works with food on a daily basis? Then it’s your responsibility to set a good example, supervise, and intervene when necessary. The food hygiene and safety level 2 training deepens your insight into how to monitor food safety within your team.
This e-learning starts with a refresher of the basic principles of food hygiene. Next, you’ll delve deeper into contamination sources and contamination routes, so you can act more strategically when dealing with risks. Furthermore, foodborne diseases are covered. You’ll discover how they develop, who is vulnerable, and what prevention measures are needed. Additionally, you’ll learn how to correctly store, package, and label food.
You’ll receive concrete guidelines for personal hygiene in the workplace and the daily maintenance of equipment and spaces. You’ll learn how the HACCP system works and how to correctly apply allergen legislation. Finally, the Covid-19 measures are explained, including what remains relevant today.
This training provides you as a supervisor with practical tools to monitor safe working practices and engage colleagues in correct hygiene behavior. You ensure that the rules are not only known, but also consistently followed.
1. Food hygiene
1.1. Introduction
1.2. What is food hygiene?
1.3. Most common bacteria in food
1.4. Recommended food temperatures
1.5. Hygiene of the most common foods
1.6. Acrylamide in food
Quiz
2. Food contamination
2.1. Introduction
2.2. What is food contamination?
2.3. Main sources of food contamination
2.4. Main routes for food contamination
2.5. How do you know if a food is contaminated?
Quiz
3. Foodborne diseases
3.1. Introduction
3.2. Micro-organisms
3.3. Types of foodborne diseases
3.4. What do bacteria need to live?
3.5. Contamination factors
3.6. Food susceptible to foodborne diseases
Quiz
4. Preservation and storage of food
4.1. Introduction
4.2. Preservation systems
4.3. Food packaging and labeling
Quiz
5. Personal hygiene of those handling food
5.1. Introduction
5.2. Prevention: to do
5.3. Prevention: not to do
Quiz
6. General cleanliness and hygiene
6.1. Introduction
6.2. Hygiene standards for a catering or food business
6.3. Policy on equipment and tools for food processing
6.4. Cleaning and disinfection of kitchen utensils
Quiz
7. HACCP self-control system and regulation
7.1. Introduction
7.2. The HACCP self-control system
7.3. HACCP principles
7.4. Steps for implementing a hazard analysis and critical control points system
Quiz
8. Food information law (allergens)
8.1. Introduction
8.2. Which allergens should I provide information about?
8.3. Who must comply with the food information law?
8.4. What is the purpose of this regulation?
8.5. How to inform the consumer about these allergens?
8.6. Labeling requirements
8.7. Non-mandatory nutrition information
8.8. Country of origin of the food
Quiz
9. Covid-19 preventive measures
9.1. Introduction
9.2. Can the coronavirus spread through food?
9.3. Measures for employees and their environment
9.4. Measures applicable to food
Quiz
