SFM Training Wales Food Hygiene training courses every month across South Wales. Food Hygeine Level 2 Award. Call for details
Courses in Swansea, Cardiff ,
Bridgend, Carmarthen, Neath, Llanelli Haverford West, Merthyr Tydfil,
Brecon, Newport, Pembroke. We train throughout South Wales. Call
01792 201457 or email firstname.lastname@example.org
or text 07866 627703 If you are based in South Wales Pembrokeshire
Carmarthen Powys Haverford West RCT West Wales Gwent Vale of
Glamorgan Ceredigion, Rhondda Cynon Taff Swansea, Cardiff then SIA
SFM Training Wales train you in Food Hygiene Level 2
Our Prices We are typically 10-15% cheaper than other training providers Why go anywhere else?
Our Trainers Are excellent and will mentor and guide you through the day.
Our Courses. Are available across South Wales.
Our Results and Pass rates. Are excellent.
Level 2 Food Safety & Hygiene for Catering
This course is aimed at anyone working in catering or hospitality whether employed or self employed, working in restaurants, hotels, fast food outlets, takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges.
This course is aimed at anyone working in retail, for example, supermarkets, small and large grocery stores, butchery, bakery, fish and farm shops, market stalls and delicatessens.
Level 2 Food Safety & Hygiene for Manufacturing -
This course is aimed at anyone working in food processing, manufacturing, food assembly, packing and food storage
About The Course
The course is 1 day and will conclude with a 30 question exam, the pass mark is 20. The course content will cover food control hygeine control, infection control, saf food handling and storage and the law and health and safety requirement for food hygeine in your particular area of food hygeine.
Example exam questions are below. If you need to know more please give us a call. This is a national Level 2 Award and agreat addition to your CV and employability opportunities. It also provides and empowers employers with the knowledge that you are a fully trained and competent.person.
Example Exam Questions
1. Contamination is the:
A multiplication of bacteria in food B presence of harmful or objectionable matter in food C cooling of food too slowly D survival of bacteria during the cooking process
2. At 37°C food poisoning bacteria will multiply best in:
A warm water B milk powder C an unopened can of salmon D sliced cooked meat
3. Which of the following foods must be stored under refrigeration?
A All preserved foods B Most sterilized foods C All pasteurized foods D All acid foods
4. Food poisoning is an illness that:
A results from eating contaminated food B is usually caused by contact with food C only affects food handlers D is mainly associated with drinking tap water
5. Serious contamination of high-risk food is most likely to occur if it is stored:
A next to ready-to-eat food B next to raw meat C in a freezer D next to open, canned food
6. What date code must be present on wrapped high-risk, perishable food?
A “best-before” date B “use-by” date C “display until” date D “sell-by” date
7. It is most important for food handlers to wash their hands after:
A slicing cooked beef for sandwiches B grating cheese for a pizza prior to cooking C preparing raw chicken for cooking D drying crockery following washing in a dishwasher
8. What should you do if you see a broken window in a food room?
A Continue to work as normal B Immediately advise your supervisor C Advise your supervisor first thing in the morning D Inspect the premises for signs of a break-in
9. Which of these foods is most likely to contain food poisoning bacteria?
A Cooked chicken B Bread C Raw meat D Ready-to-eat food
10. The law requires food handlers to:
A wash their hands with soap and hot water every 30 minutes B wear blue latex gloves when handling cooked food C dry their hands thoroughly using a hand dryer D report infected wounds and skin infections to their supervisor