scheduled
open courses

Level 2 Award in Food Safety in Catering/Manufacturing/Retail

This course is generally recognised as the national minimum standard for food handlers, providing delegates with a basic knowledge of food safety and HACCP.
The course is suitable for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include:

• pubs, hotels, restaurants
• supermarkets and retailers
• food and drink manufacturers
• hospitals
• care homes
• nurseries
• schools
• prisons

• Introduction to food safety
• The law
• Food safety hazards
• Temperature controls
• Refrigeration, chilling and cold holding of foods
• Cooking, hot holding and re-heating of foods
• Food handlers
• Principles of safe food storage
• Cleaning
• Food premises and equipment
• Food Allergens and Controls
• Food Safety Management Systems

• Understand how individuals can take personal responsibility for food safety
• Understand the importance of food handlers keeping themselves clean and hygienic
• Understand the importance of keeping work areas clean and hygienic
• Identify the importance of keeping food products safe