Food Safety Level 2 Course
The online food safety course is the easiest and most cost effective way to get up to date with all the latest food safety requirements. This course has been specifically developed to support those working in the catering industry to gain a level 2 Food Hygiene Certificate. E.H.O. approved.
Online food safety course is suitable for restaurants, cafes, public houses, mobiles, outside catering, care homes, schools, colleges and social enterprises.
Online food safety course is written by qualified, registered food safety professionals with over 30 years of experience in the catering industry. The course covers all UK and EU current requirements and is constantly updated to meet new legislation.
Benefits of food safety course training include:
- Cost effective and saves you money
- Quick and efficient – a time saving solution
- Work in your own time on any PC and when completed print your certificate
- No cover required for staff
- Follows the recognized food safety syllabus
- Achieve a Level 2 Food Hygiene Certificate
Check all details of food safety level 2 and enroll yourself to get certification that will last for next 3 years and issues by AO – Awarding Organisation.
The greatest challenge for the food industry over the past decade has been to continuously find new and better ways to make our food supply safer. Some companies focused on improving their sanitation programs, some companies focused on improving their HACCP plans, and some companies focused on investing in new interventions. Some companies focused on all of these.
Far fewer companies focused on what matters most – people. I have always said that any good platoon will only be as fact as its slowest runner. Thus, in order to truly succeed when it comes to food safety, we have to find ways to make our employees better.
The place to start is by embracing the three “C’s” of Food Safety:” Compassion, Commitment and Culture. Each of these attributes is, by definition, going to be highly important in anything we do. But, when it comes to food safety, all three are critical.
Food safety will never exist in any organization if there is no compassion. The only reason people will be motivated to make food safety a priority is if they are compassionate about not making people sick. To be effective, this type of compassion must be the same type and level of compassion you reserve for your family. For the middle-management and line-employees to show this level of compassion in their daily jobs, it must first be embraced and communicated by the corporate leadership. Put simply, you need to show more compassion.
The corporate leadership must also demonstrate a commitment to food safety. It is one thing to say you are compassionate about not making people sick, but you must also invest in the actual programs, training and interventions that are required to make it happen. To succeed, corporate leadership must fully support the efforts of the management and employees who are trying to embrace it as well. In addition to supporting new food safety-oriented initiatives and technologies, you should also recognize and reward employees weekly for excellence in food safety. Such programs will enhance the visibility and prominence of food safety in the company, and also get employees talking about it.
If a company’s corporate leadership shows compassion for food safety and commits to support it, a robust food safety culture will eventually develop. With continued support, this culture will flow from the top, and eventually permeate every aspect of the operation. And, once it takes hold, it will become part of the organizational “speak” and continue to grow. I have seen this happen on many occasions.
We are moving into a world where food safety matters, where food safety is maturing and where ,for the first time ever, food safety is marketable. By embracing the three “Cs” of food safety, compassion, commitment and culture, you stand apart from your competitors and closer to your customers.
As both the government and the food industry strive to enhance the safety of our food, rarely a day goes by when we don’t hear about additional legislation, new regulation and changing policy.
While it remains true that FSIS oversight has substantially improved the safety of our food supply, the regulatory system under which we operate in some ways disincentivizes food safety. Tax credits may be one way, however, to make food safety even more practical and affordable.
In the absence of any single technological solution to guarantee the elimination of pathogens in food, the best way to control pathogens is to design effective interventions, validate those interventions, and perform verification testing on affected products. The problem in the beef industry, however, is that looking for and then finding pathogens can be extremely expensive.
At the harvest level, establishments that test trimmings are required to divert positive product to cooking or rendering. Common sense tells us that the more companies test, the more pathogens they will find, the more product they will divert and the more revenue they will lose. Unfortunately, this may be viewed by some within industry as an incentive to avoid finding contamination which may in fact exist. This of course can also put any companies which are testing appropriately and aggressively at a competitive disadvantage.
At the processing level, where testing is not mandated, many companies have nevertheless put in place finished product testing programs as a means to further enhance safety. When contamination is found, however, difficult decisions must be made regarding which products are potentially affected and how they will be disposed. Here too, such decisions can be very costly.
