Level 2 Award in Food Safety for Retail

Overview:  This course has been designed for those who work in any retail environment and wish to gain the knowledge needed to raise awareness of key food safety issues. It builds on the level 1 course and provides candidates with more depth to topics covered in the level 1 course. The course is suited for staff working in supermarkets and butchers.

Content:

• Legislation
• Food Safety Hazards
• Temperature Control
• Refrigeration, Chilling and Cold Holding
• Cooking, Hot Holding and Reheating
• Food Handling
• Principles of Safe Food Storage
• Cleaning
• Food Premises and Equipment

Assessment: The course is assessed by a multiple choice question paper at the end of the course. The pass mark is 20 out of 30.

Duration: Full-day programme