Level 2 Food Safety
This Course will allow you to apply for many positions in the food, hospitality and care sectors as well as being an important requirement for those already working.
How long does the Course take?
The Course takes around 6 hours in total. It is normally delivered over 1 day or 2 evenings.
The aim of this regulated qualification is to provide individuals with knowledge of the basic food safety practices that are essential in the catering industry. This includes the hazards and risks to food safety presented by food operations and personnel, together with cost-effective, practical control measures.
The qualification is designed principally for those who are, or intend to be, food handlers working in catering. It is also appropriate for those providing services to catering premises including pest control operators, maintenance engineers, cleaners, and laundry and delivery personnel.
Achievement of this qualification will enable learners to identify how to make changes to catering practices in order to improve the safety of catering services.
1. Understand how individuals can take personal responsibility for food safety
1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour
1.2 Describe how to report food safety hazards.
1.3 Outline the legal responsibilities of food handlers and food business operators
2. Understand the importance of keeping him/herself clean and hygienic
2.1 Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination
2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds
3. Understand the importance of keeping the work areas clean and hygienic
3.1 Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal 3.2 State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
3.3 Outline the importance of pest control
4. Understand the importance of keeping food safe
4.1 State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.
4.2 Explain how to deal with food spoilage including recognition, reporting and disposal
4.3 Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food
4.4 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting 7 food
4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation