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Level 2 Award in Food Safety in Catering (RQF) <<< Back to previous page   

Who should attend?
Anyone working in a catering setting where food is prepared cooked and handled; it provides fundamental food hygiene knowledge with a nationally recognised certificate.

Overview and benefits
This course has the flexibility to enable the training to meet specific needs. Overall, it enables candidates to:
  • Take personal responsibility for following food safety procedures
  • Understand the importance of personal hygiene
  • Receive and store food safely
  • Prepare, cook and hold food safely
  • To carry out assigned tasks in a safe and efficient manner


Course Content
  • Introduction to food safety
  • Legislation
  • Food safety procedures
  • Temperature control
  • Refrigeration, chilling and cold holding
  • Cooking, hot holding and reheating
  • Food handling
  • Principles of safe food storage including allergens
  • Cleaning and disinfection
  • Food premises, equipment and pest control


Course objectives
Know:
  • Causes of food poisoning and reasons for their increase
  • Major causes of food poisoning and food-borne infections
  • Main sources of bacterial contamination
  • How food handlers can infect food
  • How to store food correctly to prevent contamination
  • The principles of cleaning
  • what the difference is between cleaning and disinfection
  • Names, characteristics and requirements for bacterial growth
  • Their main responsibilities under Food Hygiene Regulations


Outcomes
Employees who handle food will gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. They will have the confidence and expertise to deliver quality food safely to customers

Prerequisites
The candidate requires no previous qualification or experience.

Further Information
Awarding body:Highfield Qualifications
Course duration:1 day programme
Assessment method:20 multiple choice examination papers (pass req. 12+ correct answers)
Candidates with learning difficulties/disabilities will have access to additional resources
Refreshment of this course is recommended every 3 years


Course Information Sheet

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