Level 2 Award in Food Safety in Catering

Overview:  This course has been designed for those who work in any environment where food is being produced. This can range from a cafeteria to a restaurant. The course provides essential information on how to prepare food in a safe manner. It builds on the level 1 course and provides candidates with more depth to topics covered in the level 1 course.

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