Food Safety

Everyone who works with food has a special responsibility for safeguarding the health of consumers by ensuring the food they serve or sell is safe to eat.

This level 2 accredited, nationally recognised qualification is an excellent introduction to food safety in catering and will benefit all employees at all levels. It covers various topics to ensure that learners understand relevant legislation, their responsibilities in terms of keeping work areas clean and hygienic and keeping food safe.

Qualification details and validity

The Award in Food Safety in Catering (England, Wales, Northern Ireland RQF level 2 / Scotland SCQG level 5) has no expiry date, although it is always recommended that learners stay up to date with current practice. The course consists of six contact hours in the classroom, consisting of theoretical and group activities.

Course syllabus

The course syllabus includes… How individuals can take responsibility for food safety | The importance of keeping him/herself clean and hygienic | The importance of keeping the work areas clean and hygienic | The importance of keeping food safe

Assessment and certification

• The instructor will monitor learners’ understanding throughout the session(s), and the course is assessed via a multiple choice question paper.

• The qualification will be issued to those who meet the assessment criteria.

Age restrictions and group sizes

• A maximum of 12 learners are allowed per instructor and must be a minimum of 16 years of age.

Training options (open courses, off-peak and on-site training)

• A maximum of 14 students are allowed per instructor, the qualification is available for learners aged 18+.