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Food Safety Level 2

Ancillary, Clinical, Non-Clinical


This course has been designed for those involved in food preparation as a part of their role. It aims to support learners in identifying physical, chemical and microbiological hazards, recognising good food storage practices and food preparation protocols and to outline food premises cleaning requirements.

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Training Objectives

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    Identify physical, chemical and microbiological hazards

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    Recognise good food storage practices

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    Discover safe food preparation protocols

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    Outline food premises cleaning requirements


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