Level 2 Award in Food Safety for Manufacturing (RQF) TQUK
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50 topics in 5 modules
☑️ Module: Understanding the Principles of Food Safety 10 topics
- The Importance of Food Safety
- Role of a Food Handler
- Threats to Food Safety
- Legal Responsibilities in Food Safety
- Consequences of Poor Food Safety
- Conditions for Bacterial Growth
- Food Safety Management and HACCP
- Types of Food Safety Hazards
- Food Safety Legislation
- The Role of Environmental Health Officers
☑️ Module: Importance of Personal Hygiene 10 topics
- Hand Washing
- Illness Reporting
- Personal Hygiene Practices
- Protective Clothing
- Prohibition of Certain Habits in Food Areas
- Impact of Personal Hygiene on Food Safety
- Legal Requirements for Personal Hygiene
- Benefits of Good Personal Hygiene
- Health Conditions Affecting Food Safety
- Personal Hygiene Policy in the Workplace
☑️ Module: Safe Food Handling 10 topics
- Temperature Control and Monitoring
- Storage of Food and Ingredients
- Preparation of Food Safely
- Cross-Contamination
- Time and Temperature Control
- Pest Control Measures
- Cleaning and Sanitizing in Food Areas
- Safe Disposal of Waste
- Safe Transportation of Food
- Food Allergens and Controls
☑️ Module: Cleaning and Disinfection in Food Areas 10 topics
- Cleaning vs Disinfection
- Cleaning Schedules and Procedures
- Tailoring Disinfection Techniques to Food Areas
- Importance of Clean Work Surfaces and Equipment
- Safe Use and Storage of Cleaning Chemicals
- Handling and Storing Cleaning Tools
- Prevention of Cross-Contamination During Cleaning
- Effective Waste Disposal
- Detergents, Disinfectants, and Sanitizers
- Role of Cleaning in Pest Control
☑️ Module: Food Premises and Equipment 10 topics
- Requirement for Correct Food Premises
- Maintenance and Cleaning of Equipment
- Food Storage Facilities
- The Importance of Food Equipment and Their Correct Use
- Ventilation Requirements in Food Areas
- Lighting Standards in Food Premises
- Food Contact Surfaces and their Maintenance
- Waste Management in a Food Premise
- Pest Control for Food Premises
- Health and Safety Considerations in Food Premises
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