Food Safety in Catering Level 2.
The QA Level 2 Award in Food Safety in Catering (RQF) is a regulated and nationally recognised qualification for people working, or planning to work, in the food catering industry. The qualification is also ideal for those who come into contact with food handling areas due to the nature of their work, such as pest control officers and delivery personnel.
The QA Level 2 Award in Food Safety in Catering (RQF) is a regulated and nationally recognised qualification for people working, or planning to work, in the food catering industry. The qualification is also ideal for those who come into contact with food handling areas due to the nature of their work, such as pest control officers and delivery personnel.
The QA Level 2 Award in Food Safety in Catering (RQF) is a regulated and nationally recognised qualification for people working, or planning to work, in the food catering industry. The qualification is also ideal for those who come into contact with food handling areas due to the nature of their work, such as pest control officers and delivery personnel.
EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. However, having a good understanding of food safety practices is not only a legal requirement, it is also essential in protecting the health of both consumers and food handlers.
Course Overview
The QA Level 2 Award in Food Safety in Catering (RQF) is a regulated and nationally recognised qualification for people working, or planning to work, in the food catering industry. The qualification is also ideal for those who come into contact with food handling areas due to the nature of their work, such as pest control officers and delivery personnel. Successful candidates will gain a strong understanding of the importance of food safety, including correct food handling practices and measures to reduce the risk of contamination.
What's Covered?
By the end of the course delegates will have a clear understanding of the importance of ensuring appropriate food hygiene within the workplace.
During this 1-day course, you will also cover:
The importance of food safety Food safety laws
Legal responsibilities of food handlers
Types of contamination and the associated risks Bacteriology
Food poisoning
Foodborne illnesses
An introduction to Hazard Analysis and Critical Control Points (HACCP)
Personal hygiene
Work flow
work surfaces and equipment
Cleaning and disinfection
Waste disposal
Pest control
Safe food handling practices including time and temperature controls
Preparation
Cooking & reheating
Chilling
Cooling
Freezing
Thawing
Hot holding
Displaying food
Core temperatures
Food preservation
Storage Stock control procedures