UK Food Safety Level 2 Library

$40 332 Minutes
Certificate

UK Food Safety Level 2 Library - Zosi Learning

Languages Offered

Languages Offered

English (EN-GB)

Please note: Subscription for this course ends six months from date of purchase.

The price is processed on Zosi as USD, but the value amount is equivalent to 30 GBP.

Description

Zosi is pleased to offer 19 NEW courses that are part of the UK Food Safety Level 2 Library, and reflect the latest version of the FDQ standard.

This library provides UK food manufacturing facilities the opportunity to train their front line employees on Level 2 food safety requirements using contextually correct content and adult learning concepts for maximum knowledge exchange. These courses cover a wide variety of food safety topics and are endorsed by FDQ. It is recommended that the learner complete this library prior to attempting the Level 2 exam.

Benefits

Benefits

  • The Zosi Food Safety FDQ Endorsed Level 2 coursess meet UK training requirments for frontline food handlers
  • UK requires food workers to train at different levels depending on their responsibilities, and at Level 2 their employer is responsible for providing training and must have records of that training
  • Food workers who complete the library of courses will receive a record of completion
What Is Included

What Is Included

Legal Responsibilities: Food Handlers
Legal Responsibilities: Food Handlers

As an employee, you have a legal duty to follow the rules and procedures that are part of your company’s food safety management system. This course introduces examples of employee responsibilities such as training, promoting personal hygiene, illness reporting and allergen handling.

  • Understand how to respond to questions from a food safety officer.
  • Recognise the importance of hygiene to support food safety.

Legal Responsibilities: Biz Operators
Legal Responsibilities: Business Operators

Business operators who produce, process or distribute food must adhere to specific requirements throughout the food supply chain. This course introduces examples of business operator responsibilities such as registration and maintaining the integrity of both products and the facilities in which products are produced.

  • Identify a responsibility of a food business operator.
  • Identify an example of a food facility requirement.
  • Recognise that a company that fails to comply with requirements may face legal sanctions.

Legal Responsibilities: Enforcement
Legal Responsibilities: Enforcement

Food Standards Agency and local authorities help protect the public from possible harm by ensuring that food businesses obey the law.

  • Understand how to interact with an authorised officer.
  • Understand the role of environmental health practitioners.
  • Learn the potential actions needed to ensure good business practices.

Food Safety: Hazards
Food Safety: Hazards

Food contamination can come from ingredients, packaging, processing equipment or even people. As a food worker, you have an obligation to keep food safe from contamination. This course provides examples of the main types of food contamination and explains how food workers can help protect food by preventing contamination from even happening.

  • Recognise the importance of monitoring for physical hazards.
  • Identify an action to help control microbiological hazards.
  • Identify a way to help prevent chemical hazards from contaminating products.
  • Understand how to help prevent allergenic hazards.
Food Safety: Cross-Contamination
Food Safety: Cross-Contamination

Cross-contamination occurs when contaminants are transferred from one surface or object to another. such as when one food product touches another. This course covers some of the ways in which cross-contamination can occur and introduces techniques to help prevent problems from occurring.

  • Identify an example of how cross-contamination can occur
  • Understand the importance of colour coding tools and equipment
Food Safety: Illness and Allergen Risks
Food Safety: Illness and Allergen Risks

Foodborne illness is caused by consuming food or drink that carries harmful bacteria, viruses, or parasites. This course surveys some common causes of food poisoning and illness, as well as introduces the seriousness of allergic reactions to specific types of food.

  • Understanding that consuming contaminated food can cause foodborne illness
  • Recognize the dangers of spoiled foods
  • Understand that a food allergen can cause symptoms
HACCP: Overview
HACCP: Overview

HACCP is a system that identifies potential food safety hazards. Once identified, HACCP works to reduce or eliminate the hazards before they contaminate the food. This course introduces the principles of HACCP and the role of critical control point in a production environment.

  • Identify the purpose of HACCP
  • Recognize a principle of HACCP
  • Understand the importance of maintaining accurate records
Food Safety: Product Protection
Food Safety: Product Protection

Everyone plays a role in minimising the risk of contamination and cross-contamination at work. This course highlights some of the food safety controls a facility will have in place to help protect products, and how a risk assessment may be used to find out the extent to which a hazard threatens the safety of food.

  • Recognize the importance of reporting food safety hazards
  • Understand the purpose of evaluating the likelihood and severity of hazards
Personal Hygiene: Good Practices
Personal Hygiene: Good Practices

Microorganisms are everywhere in the world, including on you, your clothes, and the things you touch every day. This course discusses how to maintain your personal hygiene both before and during work, how to properly wear sanitary gloves, and the importance of reporting illness.

  • Identify when protective clothing should be changed
  • Understand the importance of reporting foodborne illness
  • Describe how to care for a wound
Food Safety: Handling Practices
Food Safety: Handling Practices

Microorganisms can be transferred from another object or surface to your hands. They can then spread to everything you touch, including the food you work with. This course provides examples of procedures for helping keep food safe, such as hand washing, colour coding, and separating different categories of food.

  • Understand the importance of hand washing
  • Demonstrate how to properly wash hands
  • Identify examples of high-risk foods
Food Safety: Temperature Controls
Food Safety: Temperature Controls

Although there are many different types of bacteria, they all typically require similar elements to grow. This course explored how time and temperature affect bacterial growth and provides good practices for monitoring temperatures through the life cycle of the product.

  • Identify an element that contributes to bacterial growth
  • Describe how to monitor the temperature of a product in transport
  • Understand the importance of inspecting food when it arrives at a location
  • Recognize that cooked foods must also be protected
Thermometers: Basics
Thermometers: Basics

Some thermometers are used to measure the temperature of food in storage or in freezers, others can measure temperatures in ovens and dishwashing machines, and some are designed to measure the temperature of food itself.

  • Identify how a thermometer can be used
  • Identify common types of thermometers
  • Learn the importance of proper calibration
Cleaning and Sanitizing: Wet Environs
Cleaning and Sanitizing: Wet Environments

A thorough sanitation process will effectively remove visible dirt and reduce microorganisms to safe levels. This course outlines a basic cleaning and sanitizing process for maintaining a wet facility and discusses the characteristics of a growth niche and biofilm. It also stresses the importance of handling chemicals properly and wearing personal protective equipment.

  • Understand the importance of cleaning and sanitizing
  • Identify good practices as part of a cleaning and sanitizing process
  • Understand the importance of addressing growth niches and biofilms
  • Recognize the importance of a Safety Data Sheet
  • Recognize that waste must be controlled in the workplace
Cleaning and Sanitizing: Dry Environs
Cleaning and Sanitizing: Dry Environments

A thorough sanitation process will effectively remove visible dirt and reduce microorganisms to safe levels. This course outlines a basic cleaning and sanitizing process for maintaining a wet facility and discusses the characteristics of a growth niche and biofilm. It also stresses the importance of handling chemicals properly and wearing personal protective equipment.

  • Understand the importance of cleaning and sanitizing
  • Identify good practices as part of a cleaning and sanitizing process
  • Understand the importance of addressing growth niches and biofilms
  • Recognize the importance of a Safety Data Sheet
  • Recognize that waste must be controlled in the workplace
Food Safety: Sanitary Design
Food Safety: Sanitary Design

The clothing and materials used in the workplace are carefully designed to protect the product and maintain the environment. This course looks at some of the qualities of food safe materials and a food safe facility.

  • Indicate where protective clothing should be stored when not in use
  • Understand the importance of hygiene zones.
Pest Control: Effective Practices
Pest Control: Effective Practices

Food pests are animals or insects that are attracted to food, and which live in or on food. Effective pest control is essential for keeping pests out of food production areas, but more importantly, it prevents them from contaminating the facility. This course explains how denial of access and denial of food and harbourage controls can help prevent pests and identifies physical and chemical controls for managing pests already inside a facility.

  • Recognize examples of signs of pests
  • Identify a way to help prevent pests from getting inside a facility
  • Identify a way to help manage pests already inside a facility
Food Safety: Stock Control
Food Safety: Stock Control

Stock control, also known as inventory control, refers to the processes that are in place to reduce waste. This course explores some common examples of stock control, starting with procedures for when products are received. It also introduces the concept of date codes and proper stock rotation.

  • Identify an action to take when products are received
  • Recognize the purpose of date codes
  • Understand how to properly rotate stock so that newer items are used first
Food Spoilage: Identification
Food Spoilage: Identification

Food can easily spoil if it’s not cared for. Spoilage is the result of micro-organisms like bacteria, moulds, and yeasts that grow in food and break it down in order to get the nutrients.

  • Explore examples of factors that can lead to food spoilage
  • Identify signs of food spoilage in both fresh and canned foods
Food Spoilage: Reporting
Food Spoilage: Reporting

Food that has spoiled must be handled appropriately. This course addresses the need to report signs of spoilage, and the need to quarantine and dispose of spoiled food properly.



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