Level 2 Food Safety

This qualification is designed principally for those handling and/or preparing food within a retail environment. The trainee’s role may include the handling of wrapped food or the handling (or preparation) of unwrapped food, including food subject to temperature control requirements.

Applicable job roles would include those working in food storage areas, in-store bakeries, hot food preparation and service areas. Other job roles could include those working on the fish, meat, or fresh produce of delicatessen counters within the retail environment.

Holders of qualifications based on this specification will have a knowledge and understanding of: the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems.

These topics are regarded by the Food Standards Agency as being important to understanding and maintaining good practice in the handling, processing and preparation of safe food.

This course has replaced the Foundation Certificate in Food Hygiene (Basic Food Hygiene) and is designed to give all food handlers an appreciation of good hygiene practice.

Course syllabus

• Legislation
• Temperature control
• Food safety hazards
• Refrigeration, chilling and cold handling
• Cooking, hot-handling and reheating
• Food handling
• Cleaning
• Principles of safe food storage
• Food premises and equipment
• Personal hygiene

Assessment

• A thirty question multi-choice assessment paper (may be conducted orally)
• Candidates must achieve twenty or more correct answers to be awarded the certificate
• On successful completion, students will be awarded with an MGM Training certificate valid for three years