Level 2 Award in Food Safety for Catering (RQF)

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Categories: Food and Drink Courses

£85 per delegate. This may be less for special offers on specific course dates and in-company training courses

Duration: 1 day

Trainer: E775ET

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Course Overview
Course Dates

This qualification is aimed at those working in the preparation, cooking and serving of food.

This is a qualification that indicates an individual can undertake a specific role in the workplace and that may be relied upon by employers.

Course Contents:

Understand how individuals can take personal responsibility for food safety within a catering environment:
- Outline the importance of; food safety procedures, risk assessment, safe food handling, avoiding unsafe behaviour
- Describe how to report food safety hazards, infestations and food spoilage.
- Outline the legal responsibilities of food handlers and food business operators

Understand the importance of maintaining personal health and hygiene in a catering environment:
- Explain the importance of personal hygiene in food safety including their role in reducing the risk of contamination

- Describe effective personal hygiene practices in relation to; protective clothing, hand washing, personal illnesses and cuts and wounds

Know how the working areas are kept clean and hygienic within the catering environment
- Explain how to keep the work area and equipment clean and tidy including; cleaning, methods, safe use of chemicals and storage of cleaning materials
- State the importance of safe waste disposal
- Outline the importance of pest control

Know how to keep food safe within a catering environment
- State the risk to food safety from contamination and cross contamination to include; microbial, chemical, physical, allergenic hazards, vehicles of contamination
- State how contamination of food can cause illness or injury
- Describe safe food handling practices and procedures
- Explain the importance of temperature controls
- Describe stock control procedures to include; deliveries, storage, date marking, stock rotation
- Explain how to recognise and dispose of food spoilage

This qualification is assessed by multiple choice questions.

It is recommended that learners have a minimum of Level 1 literacy and numeracy or equivalent.

Learners should be at least 14 years old in order to undertake the qualification

Learners should provide at least 1 form of photo I.D. If photo I.D is not available, 2 forms of nonphotographic I.D can be produced.

The course either has new dates in data loading, or is only run as a dedicated or In Company course.

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