Level 2 Food Safety & Hygiene for Catering- by an EHO

Natalie Stanton

Get trained by Chartered Environmental Health Officer, Natalie Stanton (Malupa).

Do you work in a catering setting where food is cooked, prepared or handled?

Learn food safety from an expert so you feel confident and are ready to get your 5* food hygiene rating.

By law, all food handlers must have an understanding of the basic principles of food safety and know how to prepare food safely… and not just in theory. You always need to be ready for food hygiene inspections by EHOs.

What's inside

Learning objectives

How to identify the food safety hazards (microbiological, chemical, physical and allergenic) and why and how to control contamination.
How to prepare food safely including how to safely chill, freeze, defrost, cool, cook, reheat and hot hold foods and how to monitor critical temperatures.
The principles of safe food storage, preservation methods, stock control, traceability procedures and the difference between ‘best before’ and 'use by' dates.
Food handler responsibilities including the importance of personal hygiene and hand washing.

The importance of cleaning and disinfection, pest control, waste control and how premises and equipment should be designed.
The principles of food safety management systems, the law in relation to food safety and the role and powers of enforcement officers.
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How to identify the food safety hazards (microbiological, chemical, physical and allergenic) and why and how to control contamination.
How to prepare food safely including how to safely chill, freeze, defrost, cool, cook, reheat and hot hold foods and how to monitor critical temperatures.
The principles of safe food storage, preservation methods, stock control, traceability procedures and the difference between ‘best before’ and 'use by' dates.
Food handler responsibilities including the importance of personal hygiene and hand washing.
The importance of cleaning and disinfection, pest control, waste control and how premises and equipment should be designed.
The principles of food safety management systems, the law in relation to food safety and the role and powers of enforcement officers.
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Show less

Syllabus

Introduction

By the end of this course you will:

Be able to identify the food safety hazards (microbiological, chemical, physical and allergenic) and understand why and how to control contamination
Understand how to handle and prepare food safely including how to safely chill, freeze, defrost, cool, cook, reheat and hot hold foods and how to monitor critical temperatures
Understand the principles of safe food storage including preservation methods, effective stock control and traceability procedures and the difference between ‘Best Before’ and ‘Use By’ dates.
Understand your responsibilities as a food handler, the importance of personal hygiene and hand washing.
Understand the importance of cleaning and disinfection, pest control, waste control and how premises and equipment should be designed.
Understand the principles of Food Safety Management Systems, the law in relation to food safety and role and powers of enforcement officers.

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Save Level 2 Food Safety & Hygiene for Catering- by an EHO to your list so you can find it easily later:

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Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Level 2 Food Safety & Hygiene for Catering- by an EHO with these activities:

Review Key Food Safety Terms

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Reinforce your understanding of essential food safety terminology before starting the course. This will help you grasp the concepts more easily.

Browse courses on Food Safety

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Identify key terms related to food safety and hygiene.
Define each term in your own words.
Find examples of how each term applies in a catering setting.

Read 'Food Safety: Theory and Practice'

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Expand your knowledge of food safety principles with a comprehensive textbook. This will provide a deeper understanding of the science behind safe food handling.

View Alter Ego on Amazon

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Obtain a copy of 'Food Safety: Theory and Practice'.
Read chapters related to topics covered in the course syllabus.
Take notes on key concepts and examples.

Temperature Monitoring Exercises

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Practice taking and recording food temperatures to ensure accuracy and compliance. This is a critical skill for preventing foodborne illness.

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Obtain a food thermometer and practice calibrating it.
Measure the temperature of various foods at different stages (chilling, cooking, reheating, hot-holding).
Record the temperatures and compare them to recommended guidelines.

Four other activities

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Develop a Cleaning Schedule

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Create a detailed cleaning schedule for a catering kitchen. This will reinforce your understanding of cleaning and disinfection principles.

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Identify all areas and equipment in a catering kitchen that require cleaning.
Determine the frequency of cleaning for each item (daily, weekly, monthly).
Specify the cleaning methods and products to be used.
Create a written schedule and assign responsibilities.

Design a Food Safety Management System

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Develop a basic Food Safety Management System (FSMS) for a hypothetical catering business. This will help you apply the principles of HACCP.

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Choose a type of catering business (e.g., restaurant, cafe, food truck).
Identify potential food safety hazards in the business's operations.
Determine critical control points (CCPs) to prevent or eliminate hazards.
Establish monitoring procedures and corrective actions for each CCP.

Read 'HACCP: A Practical Approach'

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Deepen your understanding of HACCP principles with a practical guide. This will help you develop effective food safety management systems.

View HACCP: A Food Industry Briefing on Amazon

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Obtain a copy of 'HACCP: A Practical Approach'.
Read chapters related to HACCP principles and implementation.
Take notes on key concepts and examples.

Volunteer at a Food Bank

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Apply your food safety knowledge in a real-world setting by volunteering at a food bank. This will reinforce your understanding of safe food handling practices.

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Contact a local food bank and inquire about volunteer opportunities.
Assist with sorting, storing, and distributing food.
Apply your knowledge of food safety principles to ensure safe handling practices.

Career center

Learners who complete Level 2 Food Safety & Hygiene for Catering- by an EHO will develop knowledge and skills that may be useful to these careers:

Reading list

We've selected two books that we think will supplement your learning. Use these to develop background knowledge, enrich your coursework, and gain a deeper understanding of the topics covered in Level 2 Food Safety & Hygiene for Catering- by an EHO.

HACCP

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Provides a practical guide to developing and implementing HACCP plans. It covers the seven principles of HACCP and provides step-by-step instructions for conducting hazard analysis and identifying critical control points. Given the course's emphasis on HACCP, this book would be a valuable resource for food businesses seeking to implement a food safety management system. It is particularly useful for understanding the practical application of HACCP principles.

HACCP: A Food Industry Briefing

Paperback

$$$

Alter Ego

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Provides a comprehensive overview of food safety principles and practices. It covers a wide range of topics, including hazard analysis, risk assessment, and foodborne illness prevention. It valuable resource for understanding the scientific basis of food safety and applying it in real-world catering scenarios. This book is best used as additional reading to deepen your understanding of the course material.