Food Safety and Hygiene Training – Level 2 Reviews

The setting was a commercial kitchen not a home. While some of the principles are very relevant, the advice is sometimes difficult to apply to my one-sink kitchen with limited fridge space, eg most domestic fridges have fruit and veg drawer on bottom shelf – which contradicts advice to have uncooked meats etc on the bottom (I might be able to move stuff around – will check this out). Safe storage of cleaning products needs a mention for us – I try to avoid buying the most poisonous, I hide them away but also make them accessible as I do 'clean as I go'. Also environmental issues – disposable cloths may be great idea if biodegradable and very low cost/carbon print but I have some issues with most of these one-use cloths (unless it's a boil-washed batch of old towels and Tshirts, sliced into cloths that can be thrown immediately). Could have mentioned wash temperatures (at least 60C) for T towels etc (but of course they would not approve T towels!). I'll apply what I can, but would be better to have something more geared to domestic situation. Eg probably washing up brushes/sponges are the worst for bacteria (we don't all have dishwashers). Getting rid of flies could be another topic (esp in rural Devon!).

The course gave me good knowledge and understanding of all the various food safety methods and what to be aware of. This information will help me to achieve high standards of safety before, during and after my daily tasks.

I enjoyed what I learned about this course, It has taught me a lot and made me understand so much.