The course follows the QCF Level 2 Award in Food Safety in Catering syllabus (SCQF Level 5 in Scotland) and you will receive a Green Cross Training QCF certificate.
100% Pass Guaranteed - In the unlikely event that any delegate fails to succeed on the course we will offer re-training on another course and re-assessment FREE of charge. This is subject to terms and conditions.
This course is ideal for managers, supervisors and personnel responsible for food preparation and food hygiene.
What you will learn
The TQUK Level 2 Award in Food Safety in Catering (QCF) provides learners with the opportunity to develop skills, knowledge and understanding of the importance of good personal and workplace hygiene. It allows learners to take responsibility for food safety in a catering environment. They will also understand how to keep food safe from contamination.
Is it right for me?
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
What will I learn?
This course is split into 1 Units. By the end of Unit 1 (day 1) you will be able to:
Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour.
Describe how to report food safety hazards.
Outline the legal responsibilities of food handlers and food business operators.
Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination.
Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds.
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.
State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning.
Outline the importance of pest control.
State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.
Explain how to deal with food spoilage including recognition, reporting and disposal
Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food.
Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food.
Describe stock control procedures including deliveries, storage, date marking and stock rotation
What will it cover?
Understand how individuals can take personal responsibility for food safety
Understand the importance of keeping him/herself clean and hygienic
Understand the importance of keeping the work areas clean and hygienic
Understand the importance of keeping food safe