Online Level 2 Food Hygiene Training Course Content

  1. Relevant Legislation
  2. The Environmental Health Officer
  3. HACCP
Bacteriology and Food Poisoning
  1. Bacteria and how do they grow and affect us
  2. How we control their growth
  3. Food poisoning and its effect
  4. Symptoms of food poisoning
  5. Types of infections
  6. Chemicals and foreign objects
  7. Natural plant foods and allergies
  1. Cross contamination
  2. The danger zone
  3. Ways of preventing cross contamination
  4. Chopping board colours
  5. High risk foods
  6. Pest control
  7. Hot food display units
  8. Working at a bar
  9. Serving in a restaurant
  1. Hand washing and hand gels
  2. Protective clothing
  3. Reporting Illness
  4. First Aid Kits for food preparation
  5. How you need to act at work
Storage and Preservation
  1. Principles of food preservation
  2. Date marks, damaged food and record keeping
  3. Food Preservation Methods
  4. Salting
  5. Pickling
  6. Food spoilage
  7. Heating, Refrigeration and freezing
  8. Egg precautions
  9. Dietary Requirements
  10. People at high risk
  11. Traditional methods of preservation
  12. Preventing food spoilage
  13. Warning signs
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