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Level 1, 2 and 3 Food Hygiene Bundle

£99.00

This online course is suitable for anyone who handles or prepares food or is involved in the management of such people in a catering environment. This includes hotels, restaurants, takeaways, cafes, bars, fast food outlets.

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Description

This online course is suitable for anyone who handles or prepares food or is involved in the management of such people in a catering environment. This includes hotels, restaurants, takeaways, cafes, bars, fast food outlets.

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.

  • Meets training requirements for Food handlers
  • Online, self-paced training
  • Complete in 10-13 hours
  • Interactive course with high-quality animations
  • 24 hour learner support
  • Instant digital certificates on completion

Training outcomes

Food safety and Hygiene level 1

  • 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 Safety and Hygiene Level 2

  • Understand common food hygiene terminology
  • Understand the impact of foodborne illness
  • Know about food law and legislation
  • Know how contamination can be prevented and controlled
  • Understand food storage and preservation
  • Know the importance of personal hygiene
  • Understand how to keep premises and equipment clean
  • Understand HACCP principles

Food safety and Hygiene Level 3

  • Understand their role in the supervision of food handlers when it comes to food safety and hygiene
  • Be able to define food safety hazards, hygiene risks and understand how they may be prevented and controlled
  • Recognise the importance of thorough preparation and cooking of food to eliminate dangerous viruses and bacteria
  • Understand how to prevent food borne illness, and the impact of this from a personal and a legal responsibility
  • Know how to develop and maintain an effective HACCP system

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