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£58.75 Food Safety for Retail Level 2 Award
Food Safety for Retail Level 2 Awards
Course Information:
The Level 2 Award in Food Safety for Retail is a qualification that covers the basic principles of food safety for food handlers working in the food retail industry. It is valuable as a free-standing qualification or as an addition for people following other training programmes. The qualification is firmly based on the National Occupational Standards developed by Skillsmart Retail the Sector Skills Council for the industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of Skillsmart Retail.
Holders of qualifications based on this specification will have a knowledge and understanding of; the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. These topics are regarded by the Food Standards Agency as being important to understanding and maintaining good practice in the handling, processing and preparation of safe food.
Course Content:
1. Personal responsibility for food safety
Food safety procedures: Definition of food poisoning; causes of food poisoning; incidence of food poisoning; common symptoms; at-risk groups; effect of poor food safety to food retailers; role and importance of food safety management systems in reducing the risk of food poisoning by identifying and controlling food safety hazards; outline of food safety systems such as HACCP; importance of risk assessment in food safety; need to ensure food is handled as little as possible; use of safe food handling procedures; identification and avoidance of unsafe behaviour when working with food.
Report food safety hazards, infestations and food spoilage: Importance of reporting possible food safety hazards to supervisors and/or managers (to include faulty equipment, food at incorrect temperature, out-of-date stock, presence of pests, spoiled food, spillages and possible contamination problems); how to make suggestions for improving food safety procedures.
Legal responsibilities: Legal responsibilities of food businesses and food handlers; importance of the 2005 legislation (EC Directive 852/2004 ‘Hygiene of foodstuffs’): The Food Hygiene (England) Regulations 2006, The Food Hygiene in Scotland Regulations 2006, The Food Hygiene (Wales) Regulations 2006, The Food Hygiene Regulations (N. Ireland) 2006 or any superseding legislation; requirements for hazard analysis and food hygiene training; statutory and non-statutory reportable diseases; outline of legal sanctions and role of environmental health officers.
2. How to keep him/herself clean and hygienic
Importance of personal hygiene: Food handlers as sources of, and vehicles for, food poisoning bacteria; role of the hands in transferring bacteria to food; risk to food safety due to poor personal hygiene and practices; how good personal hygiene reduces the risk of contaminating food with bacteria; required standard of personal hygiene.
Personal hygiene practices: Need for food handlers to have clean hair, skin, nails and clothing; importance of effective hand-washing practices; occasions when hands should be washed. Risk to food safety of food handlers suffering from stomach upsets and other illnesses and infections; the need to report such illnesses to supervisors and/or managers. Risk to food safety from cuts and wounds; need to use appropriate dressings; need to report cuts and wounds to supervisors and/or managers; risk to food safety from jewellery and accessories; Purpose and types of protective clothing; design features of protective clothing to reduce the risk of contamination; importance of keeping protective clothing clean and in good condition.
3. How to keep the work area clean and hygienic
Importance of keeping the work area and equipment clean and tidy: Risk to food safety if work area and equipment are not kept clean and tidy; definitions and examples of “scheduled cleaning”, cleaning frequency; uses of cleaning and disinfection chemicals; cleaning procedures for premises, equipment and utensils; importance of using appropriate cleaning materials; storage of tools, utensils and equipment.
Waste disposal: Types of food waste; importance of waste disposal; methods for waste disposal; frequency of waste disposal; cleaning and location of waste bins.
Pest control: Control of pests such as rats, mice, cockroaches, flies, birds; conditions favourable to attracting pests; signs of pest infestation; contamination of food and surfaces by pests; preventing access to pests; removal of pests.
4. How to keep the product safe
Contamination and cross-contamination: Contamination and cross-contamination of food and surfaces by microbiological, chemical and physical hazards and allergens; contamination vehicles such as hands, cloths and equipment, hand contact surfaces, food contact surfaces; contamination routes; procedures for reducing the food safety risk from contaminants.
How contamination of food can cause illness or injury: Microbiological, chemical, physical and allergenic hazards to food safety; role of microorganisms in food poisoning; growth requirements of microorganisms; high risk foods; importance of toxins and spores; sources of food poisoning bacteria; examples of chemical and physical hazards and allergens; how these hazards get into food.
Safe food handling practices and procedures: Appropriate food handling practices and procedures for reducing the risk of contamination and cross-contamination; separation of raw and cooked foods.
Temperature control: Range of ‘The Temperature Danger Zone’ and its importance to bacterial growth; correct temperatures for the storage of different foods; appropriate temperatures for refrigerators, freezers, chillers and store rooms; maintenance, monitoring and recording of these temperatures.
Stock control: Importance of checking deliveries of food to ensure that the food is undamaged, at the correct temperature and within its use by date; storage of canned and dry food; separation of raw and cooked food; use of refrigerators and freezers for storing food; date marking of food (use by and best before dates); need to safely dispose of food that has exceeded its use by date; importance of stock rotation.
Recognise spoilage: Causes of food spoilage; how to recognise spoiled food; prevention of food spoilage; need to report discovery of spoiled food; disposal procedures for spoiled food.