Level 2 Award in Food Safety in Catering

Awarding bodies: CIEH / HABC/RSPH

Course Summary: Training providers have identified a growing need to make learning more relevant to specific business environments to increase effectiveness. New qualifications are required to address new National Occupational Standards reflecting sector-specific needs. In line with this demand, the Level 2 Award in Food Safety in Catering has been designed to address the food safety needs of the catering and hospitality sector. Aimed at all food handlers

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