Food Safety Catering (Level 2)

By law, businesses are required to ensure that employees involved in food handling are properly trained in food safety practices.

This 1 day Ofqual regulated Food Safety in Catering course covers the essential principles of food safety and is suitable for anyone working in the catering industry that prepares, cooks or handles food.

Covering vital safety processes and best practice for food handling and hygiene, this course ensures that delegates leave with the important skills needed to protect themselves, their businesses and customers.

What does this course cover?

• The importance of food safety

• Food safety legislation and legal responsibilities

• Types of contamination

• Food poisoning and other illnesses

• An introduction to Hazard Analysis and Critical Control Points (HACCP)

• Personal hygiene

• Work flow, work surfaces and equipment

• Cleaning and disinfection

• Waste disposal

• Pest control

• Stock control procedures

• Safe food handling practices, including:

• Time and temperature control

• Preparation

• Cooking and reheating

• Chilling and cooling

• Freezing and thawing

• Hot holding

• Displaying food

• Core temperatures

• Food preservation

• Storage