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