Innpacked’s food hygiene courses are invaluable for managers in the food sector, as well as anyone considering a career in food safety training, auditing, or enforcement.
Our courses provide managers with the knowledge and skills to confidently communicate safe standards to employees.
All qualifications are accredited by HABC, and they are the most up-to-date available.
Courses focus on current and emerging issues relating to microbiology, chemical contamination and food allergens and the procedures and standards required to ensure safe food is served at all times.
Food Hygiene Course – On-line Level 2 Award in Food Safety
Food Safety Level 2 is he first of Innpacked’s food hygiene courses and is for individuals who work in catering or intend to work in catering. It is also appropriate for those who provide services to catering premises including pest control operators, maintenance engineers, cleaners and laundry and delivery personnel.
What topics are covered in the Level 2 food hygiene course ?
- Compliance with food safety legislation
Understanding the legal requirements and regulations related to food safety, including relevant local and national laws, regulations, and guidelines.
- Effects of food-borne illnesses
Learning about common food-borne illnesses, their causes, symptoms, and potential consequences. This includes understanding the importance of preventing contamination and the risks associated with improper food handling.
- How to ensure work areas are clean and hygienic
Ensuring that work areas, including food preparation areas, equipment, utensils, and surfaces, are kept clean and hygienic. This involves understanding proper cleaning and sanitising techniques, as well as implementing
effective cleaning schedules.
- Personal hygiene
Emphasising the importance of personal hygiene for food handlers. This includes topics such as hand hygiene, personal cleanliness, proper use of protective clothing (eg. gloves and hairnets) and avoiding behaviours that can lead to food contamination.
- Principles of Hazard Analysis Critical Control Point (HACCP): Introducing the basic principles of HACCP, a systematic approach to food safety management. This includes understanding the seven principles of HACCP and how they can be applied to identify, evaluate, and control food safety hazards.
- Food preservation and storage
Learning about proper methods for preserving and storing food to maintain its quality and safety. This includes topics such as temperature control, avoiding cross-contamination, correct labelling and dating of food items, and understanding storage requirements for different types of food (for example, perishable, non-perishable, frozen).
These topics provide a foundational understanding of food safety and hygiene practices, enabling learners to handle food in a safe, responsible manner and in compliance with the law
How long will it take?
The course usually takes 9 hours to complete through our interactive, online platform.
How is the course assessed?
Assessment is through 30 multiple choice questions delivered through our interactive learning platform.
These include, how individuals can take personal responsibility for food safety, the importance of keeping themselves clean and hygienic, the importance of keeping the work areas clean and hygienic and the importance of keeping food safe.
HABC Level 3 Award in Supervising Food Safety in Catering
Supervising Food Safety in Catering Level 3 is designed for individuals responsible for the purchase, delivery, production and serving of food in the catering industry. It is also suitable for those who own or manage a small catering business.
We provide face-to-face training for groups at a time and venue that suits you.
What topics are covered in Supervising Food Safety Level 3 (Catering)?
This comprehensive course builds on knowledge and skills acquired in Food Safety Level 2. The following topics are covered:
- Good food safety practices
An overview of the course including discussion about food contamination, food-borne illnesses and allergies. For in-depth training about allergies, please see our Allergen Awareness course.
- Types of hazards and contamination sources :This includes microbiological hazards, microorganisms, cross-contamination, allergens, physical hazards, chemical hazards and acrylamide.
- Microorganisms: Learning about mould, yeast, viruses, protozoa and bacteria. This part of the course covers bacterial growth, spores, toxins, methods to destroy microorganisms, temperature control, and microbiological testing.
- Food-borne illness: Learning about common food-borne illnesses and their effects.
- Food law: Understanding the importance of food law, the responsibilities it places on individuals, the role of enforcement authorities and penalties for non-compliance.
- Responsibilities of a food supervisor: This includes monitoring and control methods, auditing and reviewing systems and effective staff management.
- Hazard Analysis Critical Control Point (HACCP): Exploring HACCP and the requirements for food premises.
- Food preservation and storage, and temperature control: Best practices for preserving food.
Procedures such as ordering, date marking, and stock rotation are also covered.
- Personal hygiene: Building on what was learnt in Level 2, including personal responsibilities, first aid, use of protective clothing and first aid.
- Cleaning and disinfection: procedures for maintaining a clean, safe workplace, including waste control and ways to prevent pest infestation.
- Environment design: how to organise a working environment and use equipment to prevent bacterial contamination, cross contamination, physical contamination and chemical contamination.
How long does it take?
Supervising Food Safety Level 3 is normally completed by learners over 2 days.
These include the different roles in ensuring that food ingredients and allergens are effectively managed, the characteristics of food allergies, procedures relating to the accurate communication of ingredient information, from supplier to consumer, hygiene considerations with regard to allergen and ingredient control, and procedures relating to the control of contamination and cross contamination of allergenic ingredients.
To enrol on our allergen awareness course, or to ask any questions, please call us on 08000 786 056 or contact us.