Food Safety in Catering RQf Level 2
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.
WHO DOES NEED THE COURSE
The course will give you a qualification that develops your competence, skill and knowledge in the catering. The qualification a competency-based and the aims and outcomes are as follows:
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
2.1. 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
3.1. 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
TQUK or Gatehouse Awards
Upon completion of the course, by gaining a recognised qualification which will enable you to acquire the knowledge and skills in food safety procedures especially in the catering sector.
Guided learning Hours
4-6 hours including the test, one day course, online and classroom.
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
There is a CPD certificate available at a lower price.
Also, we also can provide a multiple-choice paper at conclusion of the course.
There are no specific entry requirements however