Food Safety & HACCP

Microbiological hazards (Food Safety Level 2)

The Microbiological Hazards module from Highfield’s Food Safety Level 2 e-learning course focuses on the types of microorganisms that can cause foodborne illness and spoilage

£25

Course Overview

The Microbiological Hazards module from Highfield’s Food Safety Level 2 e-learning course focuses on the types of microorganisms that can cause foodborne illness and spoilage. This course helps food handlers understand how microbiological contamination occurs and what controls are necessary to keep food safe from harmful pathogens.

What You'll Learn

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Understand what microbiological hazards are and how they affect food safety

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Identify common foodborne microorganisms such as bacteria, viruses, moulds, and yeasts

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Learn how microorganisms multiply and the conditions that support their growth

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Recognise the signs of food spoilage and contamination

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Understand the importance of temperature control and hygiene in preventing foodborne illness

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Explore best practices in preventing microbiological contamination in food preparation and storage

Who Is This Course For?

This course is ideal for: Food handlers working in catering, manufacturing, or retail Kitchen assistants, chefs, and food preparation staff New employees undergoing food safety training Anyone involved in food storage, cooking, or serving who needs an understanding of microbiological risks

This Course Includes

100 downloadable resources
Available Across Devices
Certificate of completion
2hr on-demand course completion

Working With the Best Clients and Partners & Trusted By professional from leading organisations

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