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Curriculum

The level 2 food safety in catering course is designed to provide catering staff and foodservice professionals with an in-depth understanding of food safety regulations, procedures and guidelines, under the guidelines of The Food Safety Act 1990.

In accordance with food hygiene and safety regulations, all staff who handle or serve food must be aware of the risks and how to minimise them, in order to maintain an excellent standard of hygiene and prevent the spread of bacteria. This course covers personal hygiene best practice, cleaning procedures, pest control and contamination prevention.

You will explore the different types of food safety risks, how to prepare, handle and serve food correctly, fundamental bacteria prevention measures and premises maintenance and cleaning procedures. This course is ideal for both front of house and back of house employees, including those who handle low-risk or wrapped foods.

Who should take the course

This level 2 training course applies to those in the following professions:

Kitchen Managers
Staff who are responsible for handling low-risk or wrapped foods (category A)
Front of house employees, such as waiting or check out staff
Back of house employees, such as kitchen porters or warehouse staff

Learning Outcomes

By the end of the course, learners will be able to:

Understand the risks of a poor food hygiene and safety system
Work in compliance with The Food Safety Act 1990 to ensure a high standard of service
Demonstrate a solid understanding of pest control and contamination prevention procedures
Ensure that work surfaces and equipment are well-maintained and clean at all times
Implement an effective food safety management system in the workplace
Maintain an excellent standard of personal hygiene in the workplace

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Course Curriculum

Level 2 Food Safety – Catering

Introduction to Food Safety and the Law
Bacteria and Microbiological Hazards.
Physical, Chemical and Allergenic Hazards
Food Poisoning and Control Measures.
Food Spoilage and Food Storage.
Personal Hygiene
HACCP and Food Premises.
Cleaning.

Course Curriculum

Level 2 Food Safety – Catering
	Introduction to Food Safety and the Law	00:26:00
	Bacteria and Microbiological Hazards.	00:27:00
	Physical, Chemical and Allergenic Hazards	00:22:00
	Food Poisoning and Control Measures.	00:23:00
	Food Spoilage and Food Storage.	00:32:00
	Personal Hygiene	00:30:00
	HACCP and Food Premises.	00:27:00
	Cleaning.	00:25:00