Level 2 and 3 Food Hygiene and Food Allergy Bundle

Description

Overview

EU Regulation 852/2004 requires food businesses to ensure any staff who handles food are supervised, instructed and trained in food hygiene in a way that is appropriate for the work they do.

It is recommended that all food premises should have at least one person trained to Level 3 in food hygiene and safety – particularly if they are in charge of other staff and are responsible for the training of those staff.

The Food Allergy course is aimed at food handlers and anyone working in a role that involves contact with food, or the management of such people. It is designed to make you aware of the issues around food allergies.

Training outcomes

Level 3 Food Hygiene

• Understand the role of the supervisor and food business operator in ensuring compliance with food safety legislation
• Understand the application and monitoring of good hygiene practice
• Understand how to implement food safety management procedures
• Understand the role of the supervisor in staff training and food safety management procedures

Level 2 Food Hygiene

• Understand the importance of keeping yourself clean and hygienic
• Understand the importance of keeping the work areas clean and hygienic
• Understand how individuals can take personal responsibility for food safety
• Understand the importance of keeping food safe

Food Allergy

• Explain the importance of controlling food allergens in regard to consumer safety.
• Describe the cause and symptoms of food allergy and food intolerance.