Level 2 Award in Food Safety in Catering/Manufacture/Retail
Fundamental food safety training and hygiene knowledge for all food handlers, designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
Course Objectives /Aims & Learning Outcomes:
Learning outcomes:
- Delegates will show safe food preparation practises
- Delegate will recognise hazards and implement control within their workplace.
Aims & Objectives: Delegates will be able to;
- List the benefits of Good Food hygiene practises
- Demonstrate correct storage of foods
- Explain the difference between Best before & Use by dates
- Name common types of Bacteria, how they make us ill and symptoms
- State other types of contaminants
- Identify signs of food pest and how to control them
- Describe the role of the Environmental Health Practitioner
- Understand the importance of a Food Safety Management System
Course Outline: The qualification covers the following topics
- Legislation
- Food safety and hygiene hazards
- Temperature control
- Refrigeration, chilling and cold storage
- Cooking and Hot holding
- Food Handling
- Cleaning
- Premises and equipment
