The Food Premises and Equipment Level 2 course provides essential knowledge and practical skills for maintaining hygiene standards in food handling environments and ensuring equipment is safe and effective. Participants will learn about design requirements, cleaning procedures, maintenance practices, and legal responsibilities related to food premises and equipment. This course is suitable for food handlers, supervisors, and managers responsible for food safety in catering, retail, or manufacturing settings.
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Learning Objectives:
– Understand the importance of maintaining clean and hygienic food premises.
– Identify legal requirements and best practices for food premises design.
– Implement effective cleaning and sanitation procedures for equipment.
– Ensure safe handling, storage, and maintenance of food equipment.
– Comply with regulatory standards and ensure premises are fit for food handling.
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Course Outline:
Module 1: Introduction to Food Premises and Equipment
– Importance of maintaining clean and hygienic food premises.
– Roles and responsibilities of food handlers in premises hygiene.
– Overview of relevant food safety legislation and regulatory requirements.
Module 2: Design and Layout of Food Premises
– Principles of good premises design for food safety.
– Layout considerations and flow of operations in food premises.
– Requirements for ventilation, lighting, and temperature control.
Module 3: Cleaning and Disinfection Practices
– Importance of cleaning and disinfection in preventing contamination.
– Cleaning schedules and procedures for food contact surfaces.
– Selection and use of cleaning agents and sanitizers.
Module 4: Maintenance of Food Equipment
– Importance of maintaining food equipment in good working order.
– Procedures for routine maintenance and calibration.
– Ensuring equipment is fit for purpose and meets hygiene standards.
Module 5: Pest Control Measures
– Importance of pest control in maintaining food hygiene.
– Integrated pest management (IPM) strategies and preventive measures.
– Monitoring and auditing pest control programs.
Module 6: Waste Management
– Principles of effective waste management in food premises.
– Segregation, storage, and disposal of waste materials.
– Procedures for handling hazardous waste (e.g., chemicals, food waste).
Module 7: Hygiene Practices in Food Premises
– Personal hygiene requirements for food handlers.
– Procedures for handwashing, protective clothing, and personal grooming.
– Hygienic practices during food preparation, handling, and serving.
Module 8: Food Safety Management Systems (FSMS)
– Introduction to Food Safety Management Systems (FSMS).
– Benefits of implementing FSMS in food premises.
– Continuous improvement and updating FSMS based on audits and reviews.
Module 9: Allergen Management in Food Premises
– Requirements for allergen control and management.
– Procedures for allergen segregation and labelling.
– Training staff and communicating allergen information to consumers.
Module 10: Legislation and Regulatory Compliance
– Overview of food safety regulations and legal requirements for food premises.
– Responsibilities of food businesses and employees under food safety laws.
– Consequences of non-compliance and penalties for food safety breaches.
Module 11: Assessment and Certification
– Evaluation of knowledge through quizzes, practical assessments, or a final examination.
– Criteria for achieving Food Premises and Equipment Level 2 certification.
– Certification validity and requirements for renewal or continuing professional development (CPD).
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