Level 2 Food Hygiene and Safety for Childminders

This training will introduce you to the importance of good food hygiene practice in the Early Years workplace. At the end of the module, you will:

• Be aware of what food hygiene and food safety are
• Be able to recognise common food hazards and how to prevent them
• Understand the importance of personal hygiene when in contact with food and food preparation areas
• Be aware of the different cleaning and disinfection methods and how these should be used in the workplace
• Understand what food poisoning is and how it can be prevented
• Know how to prevent pests
• Be able to demonstrate an understanding of how food safety laws and legislation apply to individuals in the workplace

This course is perfect for all food handlers in a non-supervisory role.

This does not form part of your final assessment, it is just a few Early Years based or general scenarios for you to consider to start you thinking about food hygiene in context.

This module will introduce you to the basic concepts of what food hygiene is and what some of the key terms such as 'food handler' mean. There will also be an introduction to the legislation that applies to those who work as food handlers and a discussion of the consequences of poor food hygiene and benefits of good practice.

In this module, you will study hazards you may find in the preparation of food. You will look at the four main groups that could constitute hazard before moving on to look at bacteria and the danger they can present. The module also looks at the main allergens, a vital area in the provision of safe food for the Early Years, and the importance of knowing safe cooking and storage temperatures.

Poor hygiene can play a significant role in the way a virus spreads. The Covid-19 pandemic has shown how important good hygiene routines are when it comes to virus prevention. This module will consider the prevention of viral contamination, in both an individual case and the wider context of food service.

Suffering from food poisoning is unpleasant for anyone. For some people, especially young children, it can be potentially deadly. As someone working in food preparation for the Early Years, you will need to understand the way that food can become dangerous, know the common symptoms of food poisoning and understand how it can be prevented.

Having clean hands and uncontaminated clothing can go a long way towards preventing hygiene issues. This module looks at what cleaning methods should be applied and when it is important to maintain personal hygiene. Other considerations such as protective clothing and staff hygiene rules will also make up part of the learning.

This module looks at the methods that can be employed to clean and disinfect the areas where food is prepared and stored. The correct use of cleaning fluids and other materials will help in maintaining a safe food environment. The importance of cleaning schedules and a stage cleaning process are also part of this module.

An invasion of pests can be more than a nuisance - it can be health hazard. The presence of some pests can even result in the closure of a business. This module will look at the common pests and how you can reduce the risk of infestation.

This is the final module of the teaching element of the course and it deals with the important subject of food safety management. When you are inspected, the inspecting officer will want to see that you have up to date, accurate records of your food safety regimen and that potential hazards are under control. The module will help you to comply with your legal requirements and inform you of what penalties you will face if you do not.

This is where you will apply the knowledge you have gained and, once you have passed your final assessment, obtain your certificate. Don't worry, though - if things don't go quite as you wish the first time, you can retake the assessment as many times as you like.

There is a module feedback questionnaire and some useful downloadable material in this section for you to use to help implement your food hygiene practice.