Food Safety for Catering - Level 2

More about the course

From handling and preparation to temperature and storage... would you like to become qualified in Food safety for Catering? This one day course has been developed in line with current industry standards to ensure you're workplace ready!

You will develop your understanding of food safety within hospitality and catering to a basic level which is paramount to all roles within the sector. 

How often does this course run?

• This course runs four times per year, in November, January, March and May.

• You will be notified of the next available start date once you have completed your applications

Entry requirements

There are no formal entry requirements for this course.

What will I achieve?

Upon successful completion of this course you will achieve Highfield Level 2 Award in Food Safety for Catering

What will I learn?

• Bacterial management

• Pest control

• Temperature control

• Risk assessment

• Personal hygiene

• Physical and cross contamination

• Legislation

How is the course taught?

• Classroom based teaching sessions

• Group activities

Individual activities

How am I assessed?

Multiple choice question assessment

Work experience opportunities

The theory taught in this course is linked to current working industry practice.

English and Maths

English and maths are required in the hospitality and catering industry whether this be writing and reading risk assessments and legislation or working out measurements and temperatures within the kitchen.

Where can I progress?

If you successfully complete this course you could study another Adult 19+ Hospitality course at Newcastle College