Level 2 Award in Food Safety in Catering (RQF)

Course Introduction

Lets start with an introduction to the course. Here we will explain how the course is structured, provide an overview of content and cover how the end of course assessment works.

The Importance of Food Safety

Hopefully we can agree that food safety is important - otherwise you wouldn't be taking this course! To emphasis the point we will discuss the risks of poor food safety to businesses and their customers.

Common Terms Used in Food and Food Hygiene

Understanding common terms in food and food hygiene will offer a grounding in many of the basic concepts will will discuss later.

Food Safety Procedures

This unit takes an initial look at Food Safety Procedures, that are put in place to keep us all safe.

Types of Microbiological Contamination

Time to look at a specific type of food poisoning - microbiological contamination.

The Food Poisoning Chain, Bacteria and Diseases and Reporting Illness

We continue our journey looking at the different causes of food poisoning by looking at the food poisoning chain and some of the background behind it.

High Risk Groups, Toxins and your Responsibilities

We start to wrap up this section on food poisoning by discussing high risk groups, toxins (produced by bacteria) and your general responsibilities when working with food.

The Importance of Personal Hygiene

There is no escaping it; good personal hygiene is essential when it comes to food safety and working in the food industry. This unit outline why it is so important and cover various effective practices.

Work Area Hygiene

Food safety within the work area depends on good design of the work place. In this unit we will explore the legal requirements relating to this topic and then cover the principles of a well designed work area.

The Importance of Cleaning

We all know that cleaning will be an important part of operating a safe environment. However we will got into more detail about washing and disinfection. You will also be offered advice how to work safely with chemicals.

Temperature and Time Control

Managing the temperature of foods, and how long they are left in this state, is one of the most important tools we have to control food poisoning risks.

Food Delivery, Preservation, Storage and Disposal

There are a lot of topics in this next unit. They cover the lifecycle of food management from delivery, to storage and then disposal.

Pest Control

Pests love the warm, safe, food-rich environment that places of food storage and preparation provide. As a re result, you are going to need to be aware of the appropriate controls to keep these unwelcome guests at bay.

Food Safety Management Systems and the Law

This unit tackles two subjects that are related: food safety management and the legal requirements.

Food Safety Enforcement

It has all been quite friendly so far but what if the legal system gets involved? This last teaching unit will cover your best defence - due diligence - and talk about your responsibilities.

Exam Preparation

This unit explains the how the end of course assessment will work and provide some tips. We also offer a quick recap of content so you can assess what you need to revise.