Course Category: Food Safety

About this course

Name:  Level 2 Award in Food Safety in Catering (RQF)

Awarding Body: QNUK

Course duration: 1 day

Assessment: MCQ Paper

Certification: Successful delegates will be awarded QNUK Certificate

Who is this qualification for?
The level 2 Qualification in Food Safety in Catering is one of the most popular qualifications. This qualification is aimed at anyone involved in the preparation of food. The Qualification is tailored to those working in a catering environment such as a professional kitchen.

Pre-Requisites:
This qualification is available to those over 16 years.

Content:

This course covers:

• The importance of food safety procedures
• How to report food safety hazards
• Legal responsibilities of food handlers and food business operators
• Importance of personal hygiene in food safety including its role in reducing the risk of contamination
• Effective personal hygiene practices
• How to keep the work area and equipment clean and tidy
• The importance of safe waste disposal
• The importance of pest control
• Sources and risk to food safety from contamination and cross-contamination
• How to deal with food spoilage
• Safe food handling practices and procedures
• The importance of temperature controls
• Stock control procedures

About this course

Name:  Level 1 Award in Food Safety in Catering (RQF)

Awarding Body: QNUK

Course duration: 4 hours

Assessment: MCQ Paper

Certification: Successful delegates will be awarded QNUK Certificate

Who is this qualification for?
This qualification is aimed those working in catering related occupations, where some food handling is required. This qualification is typically undertaken by kitchen porters, bar staff, waiting staff and those serving food in health and social care settings.

Pre-Requisites:
This qualification is available to those over 14 years.

Content:

This course covers:

• The consequences of poor standards of food safety
• Common food hazards
• Common symptoms of food poisoning
• The importance of personal hygiene when working in contact food
• Good personal hygiene practice
• The importance of reporting illness and infection
• How food becomes contaminated
• The concept of cross contamination
• How temperature and time affect food safety
• Methods of working that reduce food risks