FOOD SAFETY ACCREDITED CERT - HOW TO MAINTAIN KITCHEN SPONGE

The **Food Safety & Hygiene Level 2 Accredited Course (Part 2)** typically focuses on developing practical knowledge and understanding of essential food safety principles. Below is an outline of topics that are commonly covered in Part 2 of this course:

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### **1. Cross-Contamination and Prevention**
- Definition and risks of cross-contamination.
- Practical steps to avoid cross-contamination:
- Separation of raw and cooked foods.
- Use of color-coded chopping boards.
- Cleaning and disinfection procedures.

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### **2. Personal Hygiene**
- Importance of personal hygiene in food safety.
- Proper handwashing techniques.
- Hygiene standards for food handlers, including:
- Clean clothing.
- Hairnets or hats.
- Restrictions for ill food handlers.

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### **3. Cleaning and Disinfection**
- Difference between cleaning and disinfection.
- Steps for effective cleaning:
- Use of appropriate detergents and disinfectants.
- Cleaning schedules and record-keeping.
- Cleaning hard-to-reach areas and equipment.

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### **4. Temperature Control**
- Safe storage and cooking temperatures:
- Cold storage (below 5°C).
- Hot holding (above 63°C).
- Importance of the danger zone (5°C to 63°C).
- Use of thermometers to check food temperatures.

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### **5. Food Storage**
- Correct storage procedures for different types of food.
- FIFO (First In, First Out) stock rotation system.
- Labelling and date marking.

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### **6. Foodborne Illnesses**
- Common foodborne pathogens (e.g., Salmonella, E. coli, Listeria).
- Symptoms of food poisoning.
- Prevention of foodborne illnesses through proper food handling.

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### **7. HACCP Principles (Hazard Analysis Critical Control Points)**
- Overview of HACCP as a food safety management system.
- Identifying potential food hazards.
- Monitoring critical control points (CCPs).

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### **8. Legal Responsibilities and Documentation**
- Overview of UK food safety legislation.
- Employer and employee responsibilities.
- Keeping records:
- Cleaning schedules.
- Temperature logs.
- Delivery checks.

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### **9. Waste Management**
- Safe disposal of food waste.
- Preventing pest infestations.
- Maintaining cleanliness in waste storage areas.

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### **10. Final Assessment and Certification**
- Multiple-choice or practical assessment.
- Issuance of Level 2 Food Safety & Hygiene Certificate upon passing.

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