Level 2 Award in Food Safety in Catering

The aim of this one-day course is to give delegates practical knowledge of the fundamentals of good practice and safe food handling.

Course Details:

The course is informal and will cover topics including:

• Simple bacteriology
• Food poisoning and its prevention
• Prevention of food contamination
• Personal hygiene
• Design of premises and equipment
• Cleaning and disinfection
• Pest control
• Legal requirements under current legislation

Learning Outcomes:

By the end of the day delegates will:

• Understand the importance of behaving responsibly
• Understand how micro-organisms pose a hazard to food safety and the spoilage of food
• Understand the concept of food hazards caused by contamination of food
• Understand how food safety procedures can prevent food borne illness and the contamination of food
• Understand the importance of personal hygiene
• Be aware of their role in reducing risks of food contamination from premises and equipment (including the use of colour coding)
• Understand the need for food businesses to control pests
• Understand the importance of effective cleaning and prevention of infection in food premises
• Have a general understanding of the need for food safety enforcement

Who Should Attend?

The course is recommended for anyone who is working in the catering and hospitality industries, food retail or manufacturing.

Examination:

The course will be followed by a short multi-choice examination.All successful candidates will receive the nationally recognised Level 2 Award in Food Safety in Catering, Retail or Manufacturing.