Level 2 Award in Food Safety in Catering (RQF)

The TQUK Level 2 Award in Food Safety in Catering (QCF) provides learners with the opportunity to develop skills, knowledge and understanding of the importance of good personal and workplace hygiene. It allows learners to take responsibility for food safety in a catering environment. They will also understand how to keep food safe from contamination.

This qualification is intended for learners wanting to undertake training or to further develop knowledge and/or skills in this subject area. The objectives of the qualification include; preparing learners to progress to a qualification in the same subject area but at a higher level or requiring more specific knowledge, skills and understanding and preparing learners for employment and supporting a role in the workplace

To pass this course users are required to complete 1 mandatory unit. This award will be assessed by a multiple choice paper at conclusion of the course. The aims and outcomes are as follows:

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 food

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

Anybody working or intending on working in a food preparation environment.

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