Level 2 Food Hygiene and Safety

The Level 2 Food Hygiene and Safety Course aims to provide delegates with a basic awareness of good hygiene and safety practices in the food industry, specifically focusing on employees involved in preparing, cooking, and handling food in catering settings.

This training is relevant for food handlers employed in catering or hospitality, including hotels, restaurants, cafes, bars, fast food outlets, takeaways, kitchens, hospitals, schools, and colleges.

The course's primary objective is to equip candidates with essential knowledge about food safety practices in the catering industry, covering potential hazards, risks, and cost-effective control measures. Participants can take the Level 2 Award in Food Safety in Catering qualification either as a standalone certification or as part of a broader training program.

Who Is The Course For?

The Level 2 Award in Food Safety in Catering is aimed at caterers and other food handlers, including those already working in the catering industry and those preparing to work in it.

What Does The Course Cover?

The qualification emphasizes that food safety is the responsibility of all individuals involved in food storage, preparation, cooking, service, and handling. The topics covered in the course are considered vital by the Foods Standards Agency for maintaining good practices in the production of safe food. Key topics include:

Introduction to Food Safety

• Microbiological Hazards ·

• Food Poisoning and its Control ·

• Contamination Hazards and Controls ·

• HACCP from Purchase to Service ·

• Food Handlers and Personal Hygiene ·

• Food Premises and Equipment ·

• Food Pests and Control ·

• Cleaning and Disinfection ·

• Food Safety Enforcement

Course Benefits:

Successful completion of the Level 2 Award in Food Safety in Catering qualification empowers learners to identify and implement changes in catering practices to enhance the safety of catering services. By acquiring this knowledge, individuals can play a crucial role in maintaining high food safety standards, safeguarding the health and well-being of consumers.