Level 2 - Award in Food Safety in Catering

To provide a basic understanding of food safety in a catering environment

There are almost 100,000 reported cases of food poisoning every year in England and Wales. It is essential for your business that you ensure all team members are trained to an acceptable standard, to prevent the possibility of food poisoning and to ensure the good reputation of your food premises is maintained.

This qualification is designed principally for those who are, or intend to be, food handlers working in catering. A food handler is any person, in any type of food business, who handles food, whether open or packaged (food includes drinks and ice). The aim of this qualification is to provide a basic knowledge of food hygiene. Holders of this qualification will have knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. It is important in understanding and maintaining good practices in the handling, processing and preparation of safe food. This is a short programme delivered over one day with a 40 minute “multiple choice” examination at the end of the day.

Course Objectives /Aims & Learning Outcomes:

Learning outcomes:

By the end of the training programme the candidates will be able to

• Understand the importance of good food hygiene
• Understand the costs of poor food hygiene
• Understand how individuals can take personal responsibility for food safety
• Understand their personal Hygiene expectations
• Maintaining work areas
• Understand the importance of keeping work areas clean and hygienic
• To ensure safe transportation of food and beverages
• Understand the different types of food contamination
• Understand their legal obligations as a food handler

Aims & Objectives:

On completion of this course, delegates will be able to:

• Out Line the importance of food safety procedures, risk assessment, safe food handling and behaviour
• Outline the legal responsibilities of food handlers and food business operators
• Explain the importance of personal hygiene in food safety, including its role in reducing the risk of contamination
• Describe effective personal hygiene practices, protective clothing, hand washing , personal illness, cuts and wounds
• Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials and waste disposal
• State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
• Outline the importance of pest control
• State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards
• Explain how to deal with food spoilage including recognition, reporting and disposal
• Describe safe food handling practices and procedures for storing preparing and transporting food
• Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
• Describe stock control procedures including deliveries, storage, date marking and stock rotation

Course Outline:

The course can be broken down into the following sessions:

• The importance of good food safety practices for a business and employee
  • Legislation
  • Costs of poor hygiene
  • Benefits of good hygiene
• The importance of good personal and work area hygiene
  • Cleaning
  • Washing hands
  • Food premises and equipment
• Understanding of food process to keep food safe
  • Food safety and hygiene hazards
  • Temperature control
  • Refrigeration, chilling and cold holding
  • Cooking, hot holding and reheating
  • Principles of safe food storage

Delivery Methodology:

• Introduction session and ice breaker
• Check of candidates knowledge of food safety
• Power point training session
• Group exercises
• Discussions
• Group question sessions
• Multiple choice Examination paper
• Course Evaluation

Benefits Perceived by attendees:

• A good understanding of how important it is to ensure the safe delivery of food and beverages
• Professional development
• A certified level 2 qualification

Intended for:

This course is aimed at candidates who serve or prepare food and/or beverages within a catering environment

Pre-course Requirements

None

Course Duration:

1 Day (7 Hours)