1 ½ day - 1st day – 7 hours theory and second day is the 45minute multiple choice written exam. (we can also complete this in one day if you are ready to write the exam)
The full cost of the course is R2 800 (0nly if we have a minimum of 3 learners) per learner and it is payable before commencement of the course.
The cost for less than 3 students is R3500 per student.
The Course fee is all inclusive: Registration with Highfield, Examination and certification fees, classroom-based training and demonstrations as well as all study Material. The cost will also include muffins and coffee for breakfast as well as a light lunch.
Learners will be 14 years of age or older.
Must have valid ID or passport. Please send with registration.
The aim of this qualification is to provide individuals with knowledge of the basic food safety practices, the hazards and risks to food safety presented by food operations and personnel, together with cost-effective, practical control measures. 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.
Its topics are regarded by the Food Standards Agency as being important to maintaining good practice in the production of safe food. This approved qualification has been developed specifically for the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards, as well as being recognised by environmental health practitioners, auditors and other enforcement officers. It is accredited and recognised internationally.
The Food Safety Level 2 is very important. Food poisoning is not a short temporary illness. It can kill or leave people with permanent disabilities. You may have heard of the E.coli (Escherichia coli) 0157 outbreaks; this bacterium produces a very dangerous toxin, a poison that causes severe damage to the kidneys and ulceration of the large intestine. Elderly people, young children, those in hospital and pregnant women are all more susceptible to food poisoning, because their immune systems (their defence mechanism against bacteria) are not working very well.
Poor working practices, such as not washing hands, can result in dangerous bacteria - contaminating food and causing illness. Keeping records is part of a food safety system called the Hazard Analysis Critical Control (HACCP). It is important to do things properly and nothing is more vital in the food industry than ensuring people don't get sick from the food they eat. HACCP is used to ensure that bacteria have no chance of reaching our customers or ourselves, as well as avoiding food contamination.