Category : Food Safety Courses

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Food Safety for Retail (level 2)

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button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”]Level 2 Award in Food Safety in Retail (RQF). This Level 2 course has been designed to help anyone who handles, prepares or serves food in the retail industry understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning. By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they sell from contamination.

The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises and video content to ensure learners thoroughly comprehend their food safety responsibilities.
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  • Identify food hygiene hazards.
  • Describe safe food practice.
  • Apply controls to achieve high standards of food hygiene.
  • Explain the principles of food safety management systems.
  • Work in a way that is ethical for the consumer and fulfils your legal obligations as a food handler.

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Who does need the course?

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Departments Row” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Further Information” use_icon=”on” font_icon=”%%72%%” icon_color=”#ff7355″ icon_placement=”left” content_max_width=”100%” _builder_version=”3.21″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]Anybody working or intending on working in a food preparation environment is required by European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs to carry out their roles safely. The course is suitable for food handlers in all disciplines of the food retail and catering sector, and to anyone who works with food has a legal and moral duty to safeguard food and ensure it is safe to consume and not cause harm or injury to the consumer. Food retailing can vary from very large scale to small outlets. Food can be ready-packaged or on display ready to be served or packaged and this course will look at different sections of retail outlets and food safety for organisations.
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Course Description

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Departments Row” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=” Food Safety Legislation ” use_icon=”on” font_icon=”%%157%%” icon_color=”#ff7355″ icon_placement=”left” _builder_version=”3.21″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]Food handlers and the law, key terms, European and UK regulations, food handler training, prosecution, HACCP, enforcement of food safety law, legal notices, due diligence and the Food Hygiene Ratings Scheme.[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Microbiological Hazards ” use_icon=”on” font_icon=”%%157%%” icon_color=”#ff7355″ icon_placement=”left” _builder_version=”3.21″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]The top 10 causes of food poisoning, food poisoning in the UK, symptoms of food poisoning, preventing food poisoning outbreaks, controlling temperature and time, low and high risk foods, cross contamination, common food poisoning bacteria, food spoilage, food preservation and preventing microbiological contamination.[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Departments Row” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Physical, Chemical and Allergenic Hazards ” use_icon=”on” font_icon=”%%157%%” icon_color=”#ff7355″ icon_placement=”left” _builder_version=”3.21″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]Types of physical contamination and controlling physical contamination, chemical hazards and controlling chemical contamination, allergenic contamination and controlling allergens, food intolerances, anaphylactic shock and allergen law.[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Food Premises Design and Cleaning Schedules ” use_icon=”on” font_icon=”%%157%%” icon_color=”#ff7355″ icon_placement=”left” _builder_version=”3.21″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]Principles of design, waste management, cleaning and disinfection, cleaning schedules, safe cleaning, six stages of cleaning, cleaning food storage areas and public areas, dishwashers, pests and preventing pests.[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Departments Row” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Food Storage ” use_icon=”on” font_icon=”%%157%%” icon_color=”#ff7355″ icon_placement=”left” _builder_version=”3.21″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]Choosing a supplier, food distribution and deliveries, the cold chain, food labelling, use by and best before dates, refrigeration and temperatures, freezing and defrosting and stock rotation.[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Food Display and Service” use_icon=”on” font_icon=”%%157%%” icon_color=”#ff7355″ icon_placement=”left” _builder_version=”3.21″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]Measuring food temperatures, how to take a food temperature, hot colding, cold holding, rules of food service and rules of safe preparation.[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Departments Row” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Personal Hygiene” use_icon=”on” font_icon=”%%157%%” icon_color=”#ff7355″ icon_placement=”left” _builder_version=”3.21″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, bad habits, illness, hair, jewellery and smoking and protective clothing.[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Further Information” use_icon=”on” font_icon=”%%157%%” icon_color=”#ff7355″ icon_placement=”left” _builder_version=”3.21″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]How to register a food business, contacting the local authority, Safer Food Better Business, legal documents and FSA publications.[/et_pb_blurb][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Programs” _builder_version=”3.22″ background_color=”rgba(255,255,255,0.73)” background_image=”https://thelearningacademy.org.uk/wp-content/uploads/2018/12/section-bg-heptagon-right2.png” background_size=”initial” background_blend=”overlay” custom_padding=”7px|0px|7px|0px|true|false”][et_pb_row _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Rubik|500|||||||” text_font_size=”16px” text_line_height=”2em” header_font=”||||||||” header_2_font=”Rubik|700|||||||” header_2_font_size=”40px” header_2_line_height=”1.4em” header_5_font=”Rubik|700||on|||||” header_5_text_color=”#2b76df” header_5_letter_spacing=”5px” header_5_line_height=”1.5em” text_orientation=”center” max_width=”700px” module_alignment=”center” custom_margin=”|||” custom_margin_tablet=”0px|||” custom_margin_last_edited=”off|desktop” text_line_height_last_edited=”off|desktop” header_2_font_size_tablet=”” header_2_font_size_phone=”30px” header_2_font_size_last_edited=”on|phone”]

Career Path:

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb icon_placement=”left” content_max_width=”100%” _builder_version=”3.18.9″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#e02b20″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]This qualification is designed for learners (food handlers) within the food retailing sector
[/et_pb_blurb][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Programs” _builder_version=”3.22″ background_color=”rgba(255,255,255,0.73)” background_image=”https://thelearningacademy.org.uk/wp-content/uploads/2018/12/section-bg-hero2.png” background_size=”initial” background_blend=”overlay” custom_padding=”7px|0px|7px|0px|true|false”][et_pb_row _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Rubik|500|||||||” text_font_size=”16px” text_line_height=”2em” header_font=”||||||||” header_2_font=”Rubik|700|||||||” header_2_font_size=”40px” header_2_line_height=”1.4em” header_5_font=”Rubik|700||on|||||” header_5_text_color=”#2b76df” header_5_letter_spacing=”5px” header_5_line_height=”1.5em” text_orientation=”center” max_width=”700px” module_alignment=”center” custom_margin=”|||” custom_margin_tablet=”0px|||” custom_margin_last_edited=”off|desktop” text_line_height_last_edited=”off|desktop” header_2_font_size_tablet=”” header_2_font_size_phone=”30px” header_2_font_size_last_edited=”on|phone”]

Assessments

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb icon_placement=”left” content_max_width=”100%” _builder_version=”3.18.9″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”Rubik||||||||” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#e09900″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]Once you have completed the learning you will participate in a multiple-choice assessment, a pass mark of 75% is required. The online test is marked automatically, receiving an instant grade. Don’t worry if you don’t pass or want to improve your grade, you can retake the test unlimited times at no extra cost.

Also, we also can provide a multiple-choice paper at conclusion of the course.
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Registration

How To Register

If you need help to find out about the course booking or further information about the course, please call or email us.
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311 Fore St, Edmonton, London N9 0PZ

 

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info@sntnetwork.org.uk

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02088870155

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Food Safety for Manufacturing (Level 2)

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subhead_text_color=”rgba(0,0,0,0.8)” subhead_font_size=”50px” subhead_line_height=”1.4em” background_color=”rgba(255,255,255,0)” use_background_color_gradient=”on” background_color_gradient_start=”rgba(255,255,255,0.82)” background_color_gradient_end=”rgba(255,255,255,0.24)” background_size=”contain” background_position=”bottom_center” custom_button_one=”on” button_one_text_size=”16px” button_one_text_color=”#ffffff” button_one_bg_color=”#ff7355″ button_one_border_width=”15px” button_one_border_color=”rgba(210,159,104,0)” button_one_border_radius=”100px” button_one_letter_spacing=”0px” button_one_font=”Rubik|700|||||||” button_one_use_icon=”off” custom_button_two=”on” button_two_text_size=”16px” button_two_text_color=”#ffffff” button_two_bg_color=”rgba(0,0,0,0.6)” button_two_border_width=”15px” button_two_border_color=”rgba(210,159,104,0)” button_two_border_radius=”100px” button_two_letter_spacing=”0px” button_two_font=”Rubik|700|||||||” button_two_use_icon=”off” 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The food business operator in any type of food business has a legal obligation to ensure that staff are supervised and instructed and/or trained in food hygiene matters to a level necessary for the type of activity they are carrying out. The most effective way of complying with this legal requirement is to obtain an appropriate, accredited qualification in food safety and ensure the knowledge gained is implemented in the workplace. Our Level 2 qualifications in food safety help organisations to comply with this requirement.

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Description

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Food handlers achieving this accredited qualification will have the necessary information to ensure food safety in any size or type of food manufacturing environment.

The qualification is designed for people who work, or intend to work in food or drink production. In addition to the fundamentals of food safety, candidates will gain an appreciation of the specific types of hazards, controls and monitoring associated with food manufacture.

This qualification has been designed to address the differences between catering and manufacturing environments, and will ensure staff are compliant with the requirement for businesses to train food handlers to levels commensurate with their work activities.

This Ofqual-approved qualification has been developed specifically for insertion onto the Qualifications and Credit Framework, with full support from Improve, the Sector Skills Council for the food and drink manufacturing industry in the UK. It is therefore fully compliant with industry and regulatory standards, as well as being recognised by environmental health practitioners, auditors and third-party customers who require the manufacturer to demonstrate that they have trained staff to a recognised level.

This qualification is achieved by taking a one-day classroom-based course. It is assessed by a multiple-choice examination, where the candidates must answer at least 20 out of 30 questions correctly. The examination will take a maximum of 1 hour to complete.

Open courses are inclusive of tuition, examination fees and a course handbook. Free follow up support will also be available from your tutor.

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Requirements

There are no prerequisites for this qualification, however it is recommended that learners have a minimum of a level 1 or above in English and Mathematics.

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Overview

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Designed for learners wishing to develop the skills, knowledge and understanding of the importance of good personal and workplace hygiene, and to take responsibility for food safety in a food manufacturing environment. This food safety amd hygiene module is aimed at anyone working in a role that involves food handling, or the management of such people. Regulations require that anyone involved in food handling must be appropriately trained in food safety. The module can be used as induction, awareness, refresher and foundation training.

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Description

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The Learning Academy provides a comprehensive range of quality, cost effective, short courses and e-Learning solutions to learners and Private Sector organisations. We pride ourselves on being able to provide a professional and reactive response to training requests. Flexible enough to manage last minute requirements, as well as being capable of assisting with the implementation of organisation wide Training Plans.

We are accredited with different awarding bodies. We are also offer CPD .

Providing Training throughout the UK, we also have our own dedicated Training Centre in North London. Our Sales team are helpful and knowledgeable. They will guide you through the range of options available, to find the most appropriate solution for your organisation and your staff.

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FREQUENTLY ASKED QUESTIONS

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The first time you make a purchase you will be emailed a link to access your Blended Learning Portal, please bookmark this in your browser, or save the email with the link. When you login to your Blended Learning Portal using the username and password you created when registering, your purchases will be available to view.

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No, normally, all managers and learners can login using their email address and a password. The only time you would need an access code would be if your manager has created your account for you and didn’t know your email address. In this instance the system will generate an access code for the manager to give to you for you to use.

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If you make an initial purchase for more than one item of online learning, an account will be created for you as a manager and you will be emailed a link to access your Blended Learning Portal.

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Registration

How To Register

If you need help to find out about the course booking or further information about the course, please call or email us.

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Food Safety in Catering (Level 2)

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Level 2 Award in Food Safety in Catering (RQF) provides learners with the opportunity to develop skills, knowledge and understanding of the importance of good personal and workplace hygiene. It allows learners to take responsibility for food safety in a catering environment. They will also understand how to keep food safe from contamination.

This qualification is intended for learners wanting to undertake training or to further develop knowledge and/or skills in this subject area. The objectives of the qualification include; preparing learners to progress to a qualification in the same subject area but at a higher level or requiring more specific knowledge, skills and understanding and preparing learners for employment and supporting a role in the workplace.

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Anybody working or intending on working in a food preparation environment is required by European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs to carry out their roles safely. The course is suitable for food handlers in all disciplines of the food retail and catering sector, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges. By law, all food handlers must understand the basic principles of food hygiene and know how to work safely so as to protect the food they serve from contamination. This Level 2 Food Hygiene and Safety for Catering course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices and to equip them to observe and follow correct food handling procedures to avoid contamination and poisoning.

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Course Description

The course will give you a qualification that develops your competence, skill and knowledge in the catering. The qualification a competency-based and the aims and outcomes are as follows:[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Departments Row” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb use_icon=”on” font_icon=”%%88%%” icon_color=”#ff7355″ icon_placement=”left” _builder_version=”3.19.17″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”||||||||” body_font_size=”16px” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]

1. Understand how individuals can take personal responsibility for food safety

1.1. Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour

1.2. Describe how to report food safety hazards.

1.3. Outline the legal responsibilities of food handlers and food business operators

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2. Understand the importance of keeping him/herself clean and hygienic

2.1. Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination

2.2. Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds

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3. Understand the importance of keeping the work areas clean and hygienic

3.1. Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal

3.2. State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning

3.3. Outline the importance of pest control

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Awarding body

TQUK or Gatehouse Awards

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Certificate Achieved

Upon completion of the course, by gaining a recognised qualification which will enable you to acquire the knowledge and skills in food safety procedures especially in the catering sector.

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Guided learning Hours

4-6 hours including the test, one day course, online and classroom.

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4. Understand the importance of keeping food safe

4.1. State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.

4.2. Explain how to deal with food spoilage including recognition, reporting and disposal

4.3. Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food

4.4. Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food

4.5. Describe stock control procedures including deliveries, storage, date marking and stock rotation

There is a CPD certificate available at a lower price.

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Assessments

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Once you have completed the learning you will participate in a multiple-choice assessment, a pass mark of 75% is required. The online test is marked automatically, receiving an instant grade. Don’t worry if you don’t pass or want to improve your grade, you can retake the test unlimited times at no extra cost.

Also, we also can provide a multiple-choice paper at conclusion of the course.

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Progression

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After completing this care certificate course in food safety, you can progress to the next level/qualification like the Level 3 in food safety supervision.

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Entry requirement

There are no specific entry requirements however[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Departments Row” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb use_icon=”on” font_icon=”%%167%%” icon_color=”#ff7355″ icon_placement=”left” _builder_version=”3.19.17″ header_font=”Rubik|500|||||||” header_font_size=”20px” header_line_height=”1.7em” body_font=”||||||||” body_font_size=”16px” body_line_height=”2em” custom_margin=”|||” custom_padding=”30px|30px|30px|30px|true|true” animation_style=”zoom” animation_intensity_zoom=”10%” animation=”off” border_radii=”on|5px|5px|5px|5px” border_width_top=”10px” border_color_top=”#ff7355″ box_shadow_style=”preset1″ box_shadow_vertical=”20px” box_shadow_blur=”45px” box_shadow_spread=”-5px” box_shadow_color=”rgba(0,0,0,0.07)”]

Minimum Age 16 and more

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Learners should have an adequate level of English.

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Study method/format

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The course is delivered online via our bespoke e-learning portal, complete with both online “class room” style and interactive user-friendly training and downloadable documentation to aid your learning. You can resume or stop your course at any time, remembering the exact point you were at.

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Support

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We take pride in our customer service, offering dedicated tutor support offering you unlimited online email support whilst studying to help answer any questions you may have.

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Career Path

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This qualification is designed for learners (food handlers) within the catering and food retailing sector

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Registration

How To Register

If you need help to find out about the course booking or further information about the course, please call or email us.

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02088870155

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07507614843

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info@sntnetwork.org.uk

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311 Fore St, Edmonton, London N9 0PZ

 

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info@sntnetwork.org.uk

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02088870155

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Level 2 Award for Personal Licence Holders

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The aim of this qualification is to provide individuals with essential knowledge of the legal framework surrounding the sale of alcohol in England and Wales. This includes key information on the responsibilities of personal licence holders, duties of the designated premises supervisor, the role of licensing authorities and police powers regarding licensed premises. The qualification is accredited by both Ofqual and the Home Office, and has been designed to meet the statutory requirements of the Licensing Act 2003. Furthermore, whilst comprehensively covering the full framework as set down by the Government, the TQUK PLH qualification is extremely straight-forward, user-friendly and free from unnecessary jargon. It also provides excellent value for money without compromising on quality.

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Achievement of the qualification forms an essential part of the personal licence application and will enable those selling or authorising alcohol sales to operate both legally and responsibly. This qualification is suitable for learners over the age of 18. This qualification is achieved by completing a small amount of precourse reading and exercises, or a one-day classroom-based course and assessed by a multiple-choice exam.

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The course Content

This will include

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The policy context

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Overview of the licensing function

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Key roles

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The Licencing Act 2003

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Licences and operating conditions

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Protection of children from harm

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Training

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Protection of children from harm

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Associated law

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Alcohol

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Illegal drugs

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Social responsibility

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Community links

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Personal Licences, Premises Licences, Powers and enforcement, Temporary Event Notices, Responsibility in retailing.

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Requirements

There are no prerequisites for this qualification, however it is recommended that learners have a minimum of a level 1 or above in English and Mathematics.

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Qualification

Level 2 Award for Personal Licence Holders (RQF)

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Guided learning Hours.

GLH for this qualification is 8 hours.

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Who is this course for

Those who wish to sell alcohol legally on their premises and at events.

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Career path

Achievement of this qualification forms an essential part of the personal licence application and enables those selling or authorising alcohol sales to operate both legally and responsibly.

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Registration

How To Register

If you need help to find out about the course booking or further information about the course, please call or email us.

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02088870155

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07507614843

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info@sntnetwork.org.uk

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311 Fore St, Edmonton, London N9 0PZ

 

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