Level 2 Award in Food Safety in Catering

Level 2 Award in Food Safety in Catering

From: £95.00

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Product Description

Who should attend?

This course is recommended for those candidates working in a catering environment handling and cooking open food on a daily basis.

 

Overview and benefits

Food hygiene and safety training providers have identified a growing need to make food safety learning more relevant to specific business environments to increase effectiveness. Reflecting sector-specific needs these food safety qualifications are required to address new National Occupational Standards. In line with this demand, the Level 2 Awards in Food Safety have been designed to address the food safety and hygiene needs of the catering and manufacturing sectors.

This course has the flexibility to enable the training to meet specific needs. Overall, it enables candidates to:

Take personal responsibility for following food safety procedures

  • Understand the importance of personal hygiene
  • Receive and store food safely
  • Prepare, cook and hold food safely
  • To carry out assigned tasks in a safe and efficient manner

 

Course Content

The course covers the following subjects:

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

 

Course Objectives

This qualification will enable successful candidates to understand:

  • Causes of food poisoning and reasons for their increase
  • Major causes of food poisoning and food-borne infections
  • Main sources of bacterial contamination
  • How food handlers can infect food
  • How to store food correctly to prevent contamination
  • The principles of cleaning
  • The differences between cleaning, disinfection and sterilisation
  • Names, characteristics and requirements for bacterial growth
  • Their main responsibilities under Food Hygiene Regulation

 

Further information

  • Awarding Body: HABC
  • Course Duration: 1 day programme
  • Assessment: 1 hour, 30 question, multiple choice exam at the end of the course.  (+20 correct answers to achieve a pass)
  • Prerequisite: None

Refreshment of this course is recommended every 3 years

 

Additional Information

Times:

9:15 am – 5:00 pm

Includes:

The fees include exam fee, course materials, certificate and light refreshments, tea, coffee and biscuits throughout the day.

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Testimonials

The Langham, London

To find a trainer with authenticity, genuine passion for the topic and who is able to relate the theory to real practical examples is so important. I had confidence that Sylvia would be able to handle our learners and had the background expertise to create a culture of respect in our training room. The team all commented on the ease with which the training flowed and enjoyed the variety of approaches Sylvia adopts.

The entire syllabus was tackled, but this is not ‘text book’ training; we applied the topics to our environment and explored how the subjects would impact our workplace directly. This really helped to embed the learning and resonated with the team in a positive way and we gained a very high pass rate with Merits. Sylvia initially worked with us in an auditing capacity, and assisted with some remedial training for us back in December 2012, she has now delivered out L3 training in August 2013.

I would have no doubt about working with Sylvia again, and would recommend her to other 5 star hoteliers and rosette restaurateurs. Her track record is exemplary and based on our working relationship I understand why that is the case. I am extremely likely to coordinate further training with her in future and look forward to finding the opportunity to do so.

Quality and Learning Manager