TQUK Level 2 Award in Food Safety in Catering (RQF) also CPD Certified

The aim of this accredited 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.

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 recognized by environmental health practitioners, auditors and other enforcement officers.

Please be advised that the classroom course has a minimum age requirement of 16.

• ProTrainings accreditation booklet - download

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 recognized by environmental health practitioners, auditors and other enforcement officers.

The content of this and all our courses has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines and come with a Certified CPD Statement as well as a ProTrainings Certificate and for online courses an Evidence Based Learning statement.

Course Curriculum:

• Food Hygiene Legislation
  
  • Relevant Legislation
  • The Environmental Health Officer
  • HACCP
• Bacteriology and Food Poisoning
  
  • What are bacteria and how do they grow and affect us
  • How we control their growth
  • Food poisoning and its effect
  • Symptoms of food poisoning
  • Types of infections
  • Chemicals and foreign objects
  • Natural plant foods and allergies
• Food Contamination
  
  • Cross-contamination
  • The danger zone
  • Ways of preventing cross-contamination
  • Chopping board colours
  • High-risk foods
  • Pest control
  • Hot food display units
  • Working at a bar
  • Serving in a restaurant
• Personal Hygiene
  
  • Hand washing and hand gels
  • Protective clothing
  • Reporting Illness
  • First Aid Kits for food preparation
  • How you need to act at work
• Food storage and Preservation
  
  • Principles of food preservation
  • Date marks, damaged food and record keeping
  • Food Preservation Methods
  • Salting
  • Pickling
  • Food spoilage
  • Heating, Refrigeration and freezing
  • Egg precautions
  • Dietary Requirements
  • People at high risk
  • Traditional methods of preservation
  • Preventing food spoilage
  • Warning signs

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

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

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 workflow, work surfaces and equipment can reduce contamination risks and aid cleaning
3.3 Outline the importance of pest control

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 food
4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation

• Cafe Managers
• Catering Manager
• Chefs
• Food Runner
• Food Server
• Bar Staff
• Crew Member

No prior requirements to complete this course. You can view this course on any device connected to the internet. This includes Windows and Mac computers and laptops, iPad's including the iPad mini and Pro, iPhones, Android phones and tablets. The course will adapt to the format of the device you choose.

This course will help your CV stand out from a crowd and prepare you for other courses. Our certificates can be validated online by prospective employers giving more credibility than other providers. With online courses, you receive a completion certificate, evidence-based learning statement and Certified CPD statement instantly on completion.