The Highfield Food Safety Level 2 course provides essential understanding and practical application of food safety principles. Participants will learn about food hygiene, contamination risks, safe food handling practices, personal hygiene requirements, and legal responsibilities. This course is suitable for anyone working with food, including food handlers, supervisors, and managers in catering, retail, or manufacturing settings.

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Learning Objectives:

– Understand the importance of food safety and hygiene.

– Identify common food safety hazards and contamination risks.

– Implement safe food handling practices to prevent foodborne illnesses.

– Maintain personal hygiene and follow best practices in food preparation.

– Comply with legal requirements and regulations governing food safety.

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Course Outline:

Module 1: Introduction to Food Safety

– Importance of food safety and its impact on public health.

– Role and responsibilities of food handlers in ensuring food safety.

– Overview of food safety legislation and regulatory requirements.

Module 2: Microbiological Hazards

– Types of microbiological hazards (e.g., bacteria, viruses, parasites, fungi).

– Factors affecting the growth and survival of microorganisms in food.

– Control measures to prevent microbiological contamination.

Module 3: Food Contamination and Cross-Contamination

– Sources and types of food contamination (e.g., physical, chemical, biological).

– Risks of cross-contamination and how to prevent it.

– Cleaning and disinfection practices to maintain food safety.

Module 4: Safe Food Storage

– Principles of safe food storage: temperature control, storage conditions.

– FIFO (First In, First Out) and stock rotation practices.

– Hygienic handling and storage of chilled, frozen, and ambient foods.

Module 5: Personal Hygiene and Food Handling Practices

– Importance of personal hygiene in food handling.

– Handwashing techniques and when to wash hands.

– Protective clothing, hair restraints, and personal grooming standards.

Module 6: Food Premises and Equipment

– Design and layout of food premises for hygiene and safety.

– Cleaning and maintenance of food equipment and utensils.

– Pest control measures and preventing pest infestations.

Module 7: Hazard Analysis Critical Control Point (HACCP)

– Overview of HACCP principles and its application in food safety management.

– Identifying critical control points (CCPs) in food handling processes.

– Monitoring and documentation requirements in HACCP systems.

Module 8: Food Safety Management Systems (FSMS)

– Introduction to Food Safety Management Systems (FSMS).

– Benefits of implementing FSMS in food businesses.

– Continuous improvement and updating FSMS based on audits and reviews.

Module 9: Allergen Awareness and Control Measures

– Common food allergens and their implications for food safety.

– Labelling requirements and handling allergens safely.

– Training staff and communicating allergen information to customers.

Module 10: Legislation and Enforcement

– Overview of food safety legislation and regulatory authorities.

– Legal responsibilities of food businesses and food handlers.

– Consequences of non-compliance and penalties for food safety breaches.

Module 11: Assessment and Certification

– Evaluation of knowledge through quizzes, assignments, or a final examination.

– Criteria for achieving Highfield Food Safety Level 2 certification.

– Certification validity and requirements for renewal or continuing professional development (CPD).