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This interactive e-learning programme was developed by multi-industry training specialists Creative Learning Solutions and is the best method to get the necessary training and certification to comply with today’s strict food safety requirements.
Five modules make up this Food Handling Certificate Level 2 course, which covers everything from the fundamentals of bacterial growth and food contamination through “buy to serve” and the secure preparation, distribution, and storage of a customer’s food. This course adheres to the Royal Society for Public Health (RSPH) Level 2 Food Safety in Catering Standard and is supported by The Society of Food Hygiene and Technology. It is appropriate for anybody working in any discipline within the food service business, including food transportation.
The bulk of food-borne illnesses may be attributed to 4 key areas of food safety, according to the World health organization
World Health Organization (2022):
Too much prior food preparation and inadequate storage temperature maintenance
food cross-contamination due to insufficient cooking or reheating
unclean personal habits
Food makers must make sure they have the systems and procedures in place to ensure that customers are not placed at danger since food safety is the cornerstone of all food production.
Food may become contaminated at many different points throughout manufacturing, whether it is done manually or automatically. To stop this from happening, susceptible areas must be found and controls must be implemented.
1. Ineffective food storage
Food that is stored at the incorrect temperature may develop pathogenic microorganisms that render it unfit for human consumption. Any cooled food must be stored at a temperature of no more than 8°C, ideally 5°C. Regulations from 1995 on food safety (temperature control)
Super Tip
Ensure that all of the refrigerated equipment is operating correctly. Two times every day, manually check the temperatures (or continually use an autimation to monitor), and record them. If there is a problem, respond right away, and if in doubt, avoid using any food that could be contaminated.
2. Insufficient cooking or reheating of food If hazardous germs are not completely killed during cooking or reheating, the food may be unhealthy to consume.
Food that is stored at the incorrect temperature may develop pathogenic microorganisms that render it unfit for human consumption. Any cooled food must be stored at a temperature of no more than 8°C, ideally 5°C. Regulations from 1995 on food safety (temperature control)
Super Tip
Ensure that all of the refrigerated equipment is operating correctly. Two times every day, manually check the temperatures (or continually use an autimation to monitor), and record them. If there is a problem, respond right away, and if in doubt, avoid using any food that could be contaminated.
2. Insufficient cooking or reheating of food If hazardous germs are not completely killed during cooking or reheating, the food may be unhealthy to consume.
Using polluted water can cause raw food products, such vegetables, to become infected (CDC 2022). Additionally, unclean cars or containers at distribution points and infected equipment or personnel on manual processing lines can contaminate food during manufacturing.
Super Tip
Cross contamination must be avoided by implementing controls and closely monitoring them at every stage of food production. In your HACCP or Food Safety Management System, they ought to be documented.
unclean personal habits
Food handlers must maintain high levels of personal hygiene and wear clean, appropriate protective clothes since they can introduce germs into food at various stages of food preparation.
