QA Level 2 Award In Food Safety In Catering (RQF)

Course Contents

• The Importance of Food Safety

• Food Safety Laws

• Legal Responsibilities of Food Handlers

• Types of Contamination and the Associated Risks

• Bacteriology

• Food Poisoning

• Foodborne Illnesses

• An Introduction to Hazard Analysis and Critical Control Points (HACCP)

• Personal Hygiene

• Work Flow, Work Surfaces and Equipment

• Cleaning and Disinfection

• Waste Disposal

• Pest Control

• Safe Food Handling Practices including Time and Temperature Controls

• Preparation

• Cooking and Reheating

• Chilling

• Cooling

• Thawing

• Hot holding

• Displaying food

• Core temperatures

• Food Preservation

• Storage

• Stock Control Procedures

Benefits of this course:

• Businesses have a duty to their customers to produce food that is safe for consumption.

• There are one million cases of food poisoning in the UK each year.

• More than 6,000 are admitted to hospital.

• In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.

• Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.

• EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties.

• The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’.

• Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.