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Level 2 Award in Food Safety in Catering

Holders of qualifications based on this specification will have a knowledge and understanding of; the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems.  This is important to understanding and maintaining good practice in the handling, processing and preparation of safe food.

Course Content:

  • Food Hygiene defined
  • Food safety hazards (physical, chemical, allergenic and biological)
  • The need for high standards of food hygiene: Humanitarian, business and legal reasons
  • Managing a food safety programme based on the principles of HACCP
  • Kithen layout and design to prevent cross contamination
  • Personal Hygiene
  • How to keep food areas clean and hygienic
  • Pest awarness and control
  • Receiving and storing foods safely
  • Preparing, cooking, chilling, holding and serving food safely
  • Competence and the importance of implementing what has been learned


Duration:      6 Hours

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