Who needs this course?
This course was designed for all Russian speakers in need of a level 2 food hygiene certificate. Both the content and voiceover are completely in Russian to aid the learning process. Trainees can view the course for as long as they need before passing the assessment.
This course is divided into 5 lessons:
- The importance of food safety
- Personal hygiene
- Safe cleaning and use of chemicals
- Food safety hazards
- Temperature control and safe food storage
Course content for Basic Food Hygiene Certificate in manufacturing in Russian - Level 2
This course is composed of five lessons that follow the syllabus as set out by City
& Guilds. It also meets the industry standards
Lesson 1 (click to expand)
- Individual responsibility for food safety
- Content
- The importance of food safety
- The principal causes of food borne illness
- Food safety procedures
- Food Hazards
- Record keeping and reporting
- The importance of diligence
- Legal responsibilities
- Duties of employees and managers
- Penalties of poor food handling and systems
- Enforcement authorities
Lesson 2 (click to expand)
- The importance of personal hygiene
- Content
- Personal hygiene
- Food contamination
- Use of protective clothing
- When to change your protective clothing; a) food b) safety
- Unhygienic handling of food
- The importance of covering hair
- The rules governing jewellery and watches
- The importance of hand washing
- Correct hand washing procedures
- Illness reporting
- Illness carriers
- Wound dressing in food premises
Lesson 3 (click to expand)
- How to keep the working area clean and hygienic
- Content
- Keeping the work area clean
- The importance of cleaning
- Disinfectants, sanitizers and sterilisation
- Cleaning procedures
- Colour coding
- The use of chemicals
- Cleaning schedules
- Clean as you go, clean in place
- Suitable clothes
- Chemicals; data sheets and storage
- Suitable environments for food premises
- Suitable equipment, lighting, layout
- Waste disposal and frequency
- Pest control; signs of infestation and handling
Lesson 4 (click to expand)
- Food safety hazards
- Content
- Food safety hazards; microbiological, physical and chemical
- Allergens
- Incidence of food poisoning
- Vulnerable groups
- Optimum conditions for micro-organisms to reproduce
- Spores and toxins
- Contamination and cross contamination
- Sources of food poisoning
- Hand washing frequency
- Contamination vehicles
- Food packaging and liquid waste
- Raw food
- The storage of high risk food
- HACCP systems
- CCP’s
- Record keeping
- The basic conditions for the growth, survival and death of microorganisms
- The role of micro-organisms in food poisoning
- Bacterial spores and toxins
- Food spoilage
- Reporting food spoilage
Lesson 5 (click to expand)
- Temperature Control
- The importance of temperature
- The danger zone
- Temperature controlled storage
- Temperature controlled equipment
- Types of storage
- Critical storage temperatures, chilled and frozen
- Toxins
- Spore forming bacteria
- Thawing
- Checking equipment
- Cooling
- Maintaining the correct temperature
- Stock control and rotation
- Use by dates; best before dates
- Canned and dried storage
- Signs of food spoilage
- Packaging
- Food preserving methods
Duration of the course
The full course without any break takes around two hours, users can work at their own pace, though.
Testing
The assessment consists of 30 multi-choice questions of which the trainee must achieve 20 correct answers to pass the certification.
Certification
The candidate will fill in a registration form at the start of the assessment, all these The candidate has the option to print out their marked assessment completion. If pass mark in obtained the certificate will be issued and the trainee can print this out straight away. This is the simplest, most convenient way to achieve compliance.
Details will be instantly entered in the City & Guilds database, the assessment will be digitally marked and all test results saved. Certificate will be printable once the test is successfully passed.
Costs
29 + VAT per course – Multiple discounts available when
buying more than 10 courses
Frequently Asked Questions
- QWho writes the course?
- AThe hygiene courses are written by food safety experts in
Train 4 food Ltd, who have long experience in the food industry. The courses are
then submitted to City and Guilds, where they are rigorously examined before the
coveted “City and guilds accredited” is awarded.
- QAre there discounts for large numbers?
- AOf course – Ring (01293 610 478) and discuss the number
of courses you require.
- QWhat if one of my staff fails the test?
- AWe have very few failures because the course is easy to
use and interesting, but if the candidate has done the learning, and then failed,
we will give one free re-sit.
- QCan I train my staff myself?
- AYou could, but if you then have a food safety incident,
you would have to prove that you trained to a good standard. With a city and guilds
accredited course, the standard of training is never in question.
- QI find it difficult to get the staff together for
training, what should I do?
- AWith eLearning there is no need to gather the staff together;
you can train individuals at a time that is convenient.
- QHow can I train my night staff?
- ANo problem. With the internet based food safety courses,
the staff can train 24/7 at any location.
- QI find it difficult to afford training in these
times of tight margins. Can I postpone it?
- AUnfortunately not, your staff must receive training but
can you afford not to train and risk the damage to your business and reputation
a poor audit would bring?
- QI don’t have a printer at work, how can I print
their certificates?
- AYou can email the certificates to any printer you want.
- QI don’t feel very confident about using computers,
will I manage it?
- AOf course, it is very user friendly, but staffs are available
in working hours to help you if you get stuck. Just ring 0844 414 7474 for the helpline.
- QQ. How long do I have to pass the certification?
- AOnce you have paid your course and received your access
codes, the course will be available for one year. If you do not pass the certification
within this period, the course expires.
