The QA Level 2 Award in Food Safety in Catering (RQF) is a regulated and nationally recognised qualification for people working, or planning to work, in the food catering industry.
DurationEU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. However, having a good understanding of food safety practices is not only a legal requirement, it is also essential in protecting the health of both consumers and food handlers.
The QA Level 2 Award in Food Safety in Catering (RQF) is a regulated and nationally recognised qualification for people working, or planning to work, in the food catering industry. The qualification is also ideal for those who come into contact with food handling areas due to the nature of their work, such as pest control officers and delivery personnel.
Successful candidates will gain a strong understanding of the importance of food safety, including correct food handling practices and measures to reduce the risk of contamination.
Whether training is for you, your team or your community, our flexible approach to course delivery means certification is accessible to all. We visit you or you visit our training centres. Either way, your experience will be fun, engaging and hassle free.
And, by letting us take care of everything, you can feel proud that your investment means more people will be equipped with the skills to save lives. Put your journey to a safer workplace or community in our hands by booking onto one of our regulated and affordable courses here.
To provide course members with a knowledge of the fundamentals of the control of food allergens.
This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system.
Every kitchen must comply with Hazard Analysis and Critical Control Points. This course is aimed at managers, and kitchen staff that are looking after the paperwork and day-to-day management of the kitchen.
This course is designed for people working in the food industry who from 2006 will need to introduce control procedures based on HACCP principles.
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It'll show you how to determine control points and how to avoid cross-contamination in the food chain.
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