Food Safety in Catering, Level 2

Face to Face: Full day course

Virtual Classroom: Spread over 3 sessions of 2½ hr duration

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

Recommended by HSE and Environmental Health Officers (EHO's)

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

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.