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If you are looking to gain a broad knowledge of food safety & hygiene, identify problem areas and recommend solutions as a food handler, then this is just the right course for you! This course is designed principally for those who dream to be supervisors of food handlers within the catering and hospitality industry.

By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they manufacture from contamination. The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises, and video content to ensure learners thoroughly comprehend their food safety responsibilities.

Why choose this course

  • Earn a free e-certificate upon successful completion.
  • Accessible, informative modules taught by expert instructors
  • Study in your own time, at your own pace, through your computer tablet or mobile device
  • Benefit from instant feedback through mock exams and multiple-choice assessments
  • Get 24/7 help or advice from our email and live chat teams
  • Full Tutor Support on Weekdays

Course Design

The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.

You are taught through a combination of

  • Video lessons
  • Online study materials
  • Mock exams
  • Multiple-choice assessment

Certification

Upon successful completion of the course, you will be able to obtain your course completion e-certificate free of cost. Print copy by post is also available at an additional cost of 9.99 and PDF Certificate at 4.99.

Who is this course for?

This course is perfect for business professionals who need to learn about workplace health and safety method, as well as those who have an interest in knowing how to handle health and safety.

Course Curriculum

Fundamentals of Food Hygiene
Food Safety Act & Legislation 00:30:00
Hazard Analysis And Critical Control Point (HACCP) 00:15:00
Microbiological Hazards 00:30:00
Physical, Chemical and Allergenic Hazards 00:30:00
Operational Standards 00:30:00
Food Preparation & Temperature Control 00:30:00
Personal Hygiene 00:30:00
Food Premises Design and Cleaning Schedules 00:30:00
Further Information 00:30:00
Health and Safety at Workplace
Introduction 00:15:00
Health and Safety Related Accidents and ill-health 00:30:00
Legal Responsibilities and Requirements 00:30:00
Managing health and safety in Workplace 01:00:00
Health and Safety in The workplace 01:00:00
Workplace Hazards, Slips and Trips 01:00:00
General fire safety 00:30:00
Work at height 01:00:00
Building work 01:00:00
Machinery safety 01:00:00
Plant and equipment maintenance 01:00:00
Workplace transport 01:00:00
Lifting and handling 01:00:00
Noise, Vibration 01:00:00
Electricity 01:00:00
Harmful substances 01:00:00
Flammable and explosive substances 01:00:00
Managing health, Stress and Emergency Procedures 01:00:00
Role of Employer or Managers and PPE 01:00:00
Importance of Workplace Safety
Why Workplace Health & Safety are Important 01:00:00
It Takes Team Effort! 01:00:00
Some Rules are Compulsory 00:30:00
Rewarding Compliance 00:30:00
You Need a Backup Plan Always 01:00:00
Dealing with Issues and Concerns 00:30:00
How to Deal with Noncompliance 00:15:00
Remember What the Workplace is for 01:00:00
Make Your Workplace a Good Place 00:30:00
Conflict Resolution 00:30:00
Are Dress Codes Appropriate? 00:30:00
Minimizing Distractions 01:00:00
People Who Work After Hours 01:00:00
Your Fire Safety Plan 01:00:00
Being Organized 00:30:00
Plan for Emergencies 00:30:00
Promoting a Safe Environment 00:30:00
Do You Need Security Guards? 00:15:00
Special Situations: The Handicapped 00:15:00
Mock Exam
Mock Exam – Food Hygiene, Health and Safety Level 2 Course 00:20:00
Final Exam
Final Exam – Food Hygiene, Health and Safety Level 2 Course 00:20:00

Course Reviews

4.5

4.5
2 ratings
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  • 4 stars1
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  1. 4

    Covers a lot areas, very informative

  2. 5

    very in depth highly recommend

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