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    A State of the Art Trainning Solutions.
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    Internationally recognized health and safety qualifications.
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    Covering a wide range of disciplines and industries.

Highfield Accredited Programs

Level2 International Award in food safety

Course Description

This qualification is to ensure that persons who are or will be employed in a food business, are provided with the knowledge and skills necessary to produce safe food. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Learners will understand the importance of maintaining good practice in the production of safe food.

Course Objective

By the end of the course the participants will learn: 

Understand how individuals can take personal responsibility for food safety Understand the importance of food handlers keeping themselves clean and hygienic 
Understand the importance of keeping work areas clean and hygienic 
Identify the importance of keeping food products safe

Course Outline

The course will cover the following topics:

  • Identify the importance of food safety procedures, safe food handling and avoiding unsafe behaviour 
  • Identify how to report food safety hazards, infestations, and food spoilage Recognize key legal responsibilities of food handlers 
  • Recognize the importance of personal hygiene in food safety including the role of food handler in reducing the risk of contamination 
  • Know how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals 
  • Know the importance of safe waste disposal 
  • Meaning of terms contamination, cross-contamination, raw food to be cooked, high-risk food, low-risk food and readyto-eat raw food 
  • Types of microbiological contaminants (bacteria, virus, moulds) 
  • Common sources, routes, and vehicles of microbiological contamination Recognition of main characteristics of food poisoning bacteria, factors influencing microbiological multiplication and survival (including spores and toxins) and consequences these may have for food safety and basic controls Examples of basic controls to prevent microbiological contamination, including keeping raw and ready to eat separate, use of correct equipment to prevent contamination (including colour coding), reporting damaged equipment, including work surfaces 
  • Examples of common physical hazards within food preparation areas and basic controls 
  • Examples of common chemical hazards within food preparation areas and basic controls Identification of common allergenic foods and risks associated with allergenic hazards Awareness of ways to prevent allergenic contamination during food production 
  • Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation 
  • Identify safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving and transporting food 
  • Preparation 
  • Cooking 
  • Chilling 
  • Holding Serving & transporting food 
  • Common signs of food spoilage the need to report spoiled food 
  • Separation of spoiled food


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