Level 2 Award In Food Safety Training

Venue: Heads Training Centre, Hadrian School, Newcastle
Date: 2020 date TBC (9.30am – 3.30pm)
Cost: £75.00 per delegate (includes lunch and refreshments)
Tutor: Joyce Hindhaugh

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.

This Ofqual approved qualification has been developed specifically for insertion onto the Qualifications and Credit Framework with full support from People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards as well as being recognised by environmental health practitioners, auditors and other enforcement officers.

Course Content:

Introduction to Food Safety                                          Food Premises & Equipment
Microbiological Hazards                                               Food Poisoning & its Control
Contamination Hazards & Controls                              HACCP from Purchase to Service
Personal Hygiene                                                         Food Pests & Control
Cleaning & Disinfection                                                Food Safety Law & Enforcement

Learning outcomes:

  • Firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved
  • Understanding of how to control food safety risks (personal hygiene, food storage, cooking and handling
  • Confidence and expertise to safely deliver quality food to customers

The course will help delegates to understand the symptoms and main causes of food poisoning, understand the characteristics of bacteria and their potential to cause disease and spoil food, understand methods of preventing food poisoning, understand the need for high personal hygiene for food handlers, recognise the need for high standards of hygiene in food premises and the ways of achieving them, understand the need for and methods of achieving high standards of cleanliness in food premises and understand the basic requirements of the relevant food safety legislation.

This course is also available on request to be facilitated at your organisation (minimum of 6 delegates).