Hello and welcome to this training course on Food Safety Level 2.
\nProviding adequate food safety training to everyone who handles food in a business is essential to protecting customers from food poisoning, allergic reactions and other health risks that could occur from eating contaminated food.
\nThis training programme builds on the Food Safety Level 1 induction training. In this food safety training, we outline the additional food safety skills that an employee who works with food should be able to demonstrate within 6-12 months of joining the company.<\/p>\n
On completion of this training course, you will be able to:<\/p>\n
\u2022 Understand the legal responsibilities of food safety handlers and employers.
\n\u2022 Understand the different types of food bacteria, their conditions for growth and their effects on consumed food.
\n\u2022 Understand how HACCP controls are implemented in the workplace
\n\u2022 Apply best practise in food safety during food preparation, cooking, transportation and storage
\n\u2022 Understand the application of the correct cleaning procedures to ensure food safety.
\n\u2022 Understand the requirements for communication and control of food allergens.
\n\u2022 Understand the requirements for maintaining good records , dealing with complaints, returns and assisting in food safety audits.<\/p>\n
Who is this course for?<\/strong><\/p>\n This course is ideal for those who are working in premises in the food sector and who need to learn the skills of food safety.<\/p>\n This course is also appropriate for anyone that is supplying services to the food sector.<\/p>\n The course is divided into 7 lessons: This course is ideal for those who are working in premises in the food sector and who need to learn the skills of food safety.<\/p>\n","protected":false},"featured_media":8099,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[15],"product_tag":[],"class_list":{"0":"post-8281","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-uncategorised","8":"first","9":"instock","10":"virtual","11":"sold-individually","12":"purchasable","13":"product-type-course"},"_links":{"self":[{"href":"https:\/\/pandptraining.com\/index.php?rest_route=\/wp\/v2\/product\/8281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pandptraining.com\/index.php?rest_route=\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pandptraining.com\/index.php?rest_route=\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/pandptraining.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8281"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pandptraining.com\/index.php?rest_route=\/wp\/v2\/media\/8099"}],"wp:attachment":[{"href":"https:\/\/pandptraining.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8281"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/pandptraining.com\/index.php?rest_route=%2Fwp%2Fv2%2Fproduct_brand&post=8281"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pandptraining.com\/index.php?rest_route=%2Fwp%2Fv2%2Fproduct_cat&post=8281"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pandptraining.com\/index.php?rest_route=%2Fwp%2Fv2%2Fproduct_tag&post=8281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u2022 Lesson 1: Legal Responsibilities for Food Safety
\n\u2022 Lesson 2: Bacterial Growth and Food Borne Illness
\n\u2022 Lesson 3: HACCP Controls
\n\u2022 Lesson 4: Food Preparation, Cooking, Transportation and Storage
\n\u2022 Lesson 5: Cleaning Procedures
\n\u2022 Lesson 6: Food Allergens and Controls
\n\u2022 Lesson 7: Food Safety Records, Audits and Complaints<\/p>\n","protected":false},"excerpt":{"rendered":"